When you come to Guthrie and stay at the Cottages at Willow Pond, make sure you let us know any special dietary needs you may have. I can make you breakfast to suit you. I have made breakfast and snacks that are gluten free, dairy free, vegetarian or vegan. Just let me know and I will make breakfast special. The pie crust I make for the gluten free Southwestern Quiche is amazing, if I say so myself. I am including the recipe in this post. Hope you enjoy. It is a great pie crust even if you are not using a gluten free diet.
This recipe comes from King Arthur flour except I substituted the regular flour with Gluten Free Flour. It tastes like shortbread without sugar. Just yummy. Enjoy!
- 2 1/2 cups gluten free flour
- 1 teaspoon salt
- 1 cup (16 tablespoons) unsalted butter*
- 1/4 to 1/2 cup ice water
- *If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.
- Whisk together the flour and salt.
- Dice the butter into small cubes, or cut it into pats. Work it into the flour until it’s well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
- Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it’s ready. If it has dry spots, or pieces break off easily, add a bit more water until it’s totally cohesive.
- Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.
- Use as directed in your favorite pie recipe.