Crust for Pop Tarts Scott Adams ¼ teaspoon salt 1 ¾ cup white rice flour ¼ cup Bean Powder ¾ cup +2 tablespoons GF margarine 2 eggs 1 teaspoon red wine vinegar GF pie filling or 100% fruit spread
Sift together: salt, white rice flour, Bean Powder. Add: GF margarine Cut margarine into flour mixture with a pastry blender until well blended. Add: eggs, red wine vinegar. Gradually add while mixing enough cold water to form a ball. Flour (rice) a board or wax paper well. Divide dough in half, form two balls Flour top of one ball and roll out dough (Keep dusting top with flour as you roll out). For Pop Tarts use rectangular cookie cutter approx. size of pop tart (We have a gingerbread house roof cutter that's just the right size). Cut two pieces. Apply 2 tablespoons GF pie filling or 100% fruit spread to one piece. Place 2nd piece on top and seal the edges by running a moistened finger around edge and lightly crimping. Prick the top with a fork. Bake at 350F on Cookie sheet for 15-20 minutes or until done. When cool drizzle with 10x sugar or GFCF icing. Same dough can be used for pie crust and top in normal fashion. Top dough should roll up on rolling pin fairly easily without cracking! Bake them and freeze with wax paper between then toast in toaster to serve.
