Gluten-free Pie Crust

Ingredients

 * 1 1/2 cup whole bean flour (try puree)
 * 1/4 cup cornstarch
 * 1 tbsp cornmeal
 * 1 tsp gf baking powder
 * 1/2 tsp salt
 * 6 tbsp vegetable shortening
 * 1 egg white
 * 3/4 cup cold water

Directions

 * 1) Bean flour is a new product being promoted by the ontario coloured bean growers of ontario.
 * 2) If not available to you, try white bean puree.
 * 3) Less fat is required with bean flour than whole wheat flour for pastry.
 * 4) Stir together dry ingredients, then cut in shortening until mixture is crumbly using pastry blender or 2 knives. Try adding puree alternately with shortening.
 * 5) Whisk together egg white and a little less water if using bean puree.
 * 6) Stir into dry ingredients to make a soft dough. Divide dough in half.
 * 7) Roll dough out to 1/8" thickness on a cornstarch dusted surface, between layers of waxed paper or layers of plastic wrap.
 * 8) Press into pan, patching if necessary.
 * 9) For pie shell or single crust: trim edge leaving half-inch overhang to tuck under and flute edge.
 * 10) Line inside of pastry shell with piece of foil.
 * 11) Bake at 400°F for 15 minutes or until edges are golden brown, remove foil.
 * 12) For double-crust pie: trim edge, fill, roll top pastry.
 * 13) Tuck ½ inch overhang under edge of bottom crust, press firmly together. Flue edges.
 * 14) Cut steam vents. Bake as recipe directs for filling.
 * 15) 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.'''