{"id":991,"date":"2010-08-01T14:10:06","date_gmt":"2010-08-01T21:10:06","guid":{"rendered":"http:\/\/recipes.cuppylicious.net\/?p=991"},"modified":"2011-09-13T01:02:46","modified_gmt":"2011-09-13T08:02:46","slug":"gluten-free-pie-crust","status":"publish","type":"post","link":"http:\/\/recipes.cuppylicious.net\/?p=991","title":{"rendered":"Gluten Free Pie Crust"},"content":{"rendered":"<div id=\"attachment_1003\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"http:\/\/recipes.cuppylicious.net\/wp-content\/uploads\/2010\/07\/pie_crust03.jpg\" target=\"_blank\"><img aria-describedby=\"caption-attachment-1003\" loading=\"lazy\" class=\"size-full wp-image-1003 \" title=\"Gluten Free Pie Crust\" src=\"http:\/\/recipes.cuppylicious.net\/wp-content\/uploads\/2010\/07\/pie_crust04.jpg\" alt=\"Gluten Free Pie Crust\" width=\"300\" height=\"208\" \/><\/a><p id=\"caption-attachment-1003\" class=\"wp-caption-text\">Gluten Free Pie Crust<\/p><\/div>\n<p>Total time:\u00a0 20 minutes.<\/p>\n<p>1 1\/4 c rice flour<br \/>\n2 T gluten free potato flour<br \/>\n2 T ground almonds<br \/>\n1 T sugar<br \/>\n1\/2 tsp salt<br \/>\n7 T gluten free vegetable shortening (read the label, check the websites)<br \/>\n1\/2 c milk<\/p>\n<p>Preheat oven to 400 F.<\/p>\n<p>In a large bowl, whisk together all the dry ingredients.<\/p>\n<p>Cut in shortening with pastry blender, or the double-knife trick that no one I have ever met has been able to master, until the mixture is similar to cornmeal.<\/p>\n<p>Add milk and incorporate completely. This will give you a really soft dough.<\/p>\n<p>Press dough into a 9 inch pie pan. It helps to create a ball, and start to flatten\/spread the ball out with your hands above the pie pan before placing the flattened disc into the dish. Spread dough from the inside outward.<\/p>\n<p>Poke several fork holes into the bottom of the crust.<\/p>\n<p>Bake 10 minutes.<\/p>\n<p>Cool completely before using.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rice flour, potato flour, and almonds make a melt-in-your-mouth crumbly pie crust. [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,45],"tags":[25,71,51,13],"_links":{"self":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/991"}],"collection":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=991"}],"version-history":[{"count":6,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/991\/revisions"}],"predecessor-version":[{"id":1383,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/991\/revisions\/1383"}],"wp:attachment":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=991"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}