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Pie Crust Dough

missy'smom

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missy'smom Collaborator
missy'smom
Posted

Today I made crust using Bette Hagman's vinegar pastry from the revised edition of The Gluten-Free Gourmet and it came out good so I want to share it tomorrow. The recipie made two crusts but I only rolled out enough for one. The other is in a ball in a plastic baggie in my fridge. Will it be OK to roll out and use tomorrow, if I let it sit at room temp a bit before working with it? The one I made today was refrigerated 30 min before working with so wasn't as hard as the one in my fridge is now. I know this would all be fine if it was a reg crust but I don't know the nature of the beast when it comes to gluten-free stuff! It's got egg and shortening in it, no butter.

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mamaw Community Regular
mamaw
Posted

I made pie crusts called Donna Jo's pastry dough & I was told it was from Betty Hageman. It made three single crusts & had butter crisco & oleo plus vinegar. This was the first time I tried this recipe. It was so easy to work with . I chilled my dough for about an hour or so. It states to refrigerate the dough for at least an hour or longer. So I think it will be okay to use tommorrow.. I know alot of people freeze the dough after they form it in a pie plate...

I will use the recipe forever it is that good & easy ......

mamaw

JennyC Enthusiast
JennyC
Posted

I've used gluten-free doughs that have been in the refrigerator for a couple days. It was perfectly good. Don't worry about it. :)

missy'smom Collaborator
missy'smom
Posted
  • Author

Thank you both! :)

jerseyangel Proficient
jerseyangel
Posted
I've used gluten-free doughs that have been in the refrigerator for a couple days. It was perfectly good. Don't worry about it. :)

I have, too. I'm sure it will be fine :)

missy'smom Collaborator
missy'smom
Posted
  • Author
I have, too. I'm sure it will be fine :)

OK. Now I can sleep tonight!

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