MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Gluten-Free Pastry
  Categories: Allergy, Diabetic, Pies
       Yield: 8 servings
   1 1/2 c  Whole bean flour (try puree)      1/2 ts Salt
     1/4 c  Cornstarch                          6 tb Vegetable shortening
       1 tb Cornmeal                            1    Egg white
       1 ts GF baking powder                  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