---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GLUTEN-FREE PASTRY
  Categories: Allergy, Diabetic, Pies
       Yield: 8 servings
  
   1 1/2 c  Whole bean flour (try puree)
     1/4 c  Cornstarch
       1 tb Cornmeal
       1 ts GF baking powder
     1/2 ts Salt
       6 tb Vegetable shortening
       1    Egg white
     3/4 c  Cold water
  
   Bean flour is a new product being promoted by the
   Ontario Coloured Bean Growers of Ontario.  If not
   available to you, try white bean puree. Less fat is
   required with bean flour than whole wheat flour for
   pastry.
   
   Stir together dry ingredients, then cut in shortening
   until mixture is crumbly using pastry blender or 2
   knives.  Try adding puree alternately with shortening.
   
   Whisk together egg white and a little less water if
   using bean puree. Stir into dry ingredients to make a
   soft dough.  Divide dough in half. Roll dough out to
   1/8″ thickness on a cornstarch dusted surface, between
   layers of waxed paper or layers of plastic wrap. Press
   into pan, patching if necessary.
   
   For pie shell or single crust: Trim edge leaving
   half-inch overhang to tuck under and flute edge. Line
   inside of pastry shell with piece of foil. Bake at 400
   F for 15 minutes or until edges are golden brown,
   remove foil.
   
   For double-crust pie: Trim edge, fill, roll top
   pastry. Tuck 1/2 inch overhang under edge of bottom
   crust, press firmly together. Flue edges. Cut steam
   vents. Bake as recipe directs for filling.
   
   Makes 1 double-crust, 2 single pie shells or 24 medium
   tart shells.
   
   Double crust:  184 calories, 1 starch, 1 fat choice 8
   grams total fat, 2 grams saturated, 0 mg cholesterol,
   4 grams protein, 18 grams carbohydrate, 44 mg sodium,
   274 mg potassium.  High fibre.
   
   Adapted from Full of Beans by Violet Currie & Kay
   Spicer, 1993 Shared but not tested by Elizabeth Rodier
   Jan 94
  
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