ʻUlu Flour Pie Crust & Cookies
80 minutes minutes
45 minutes minutes
A gluten-free recipe for ʻulu flour pie crust and cookies.
1 1/4 cup gluten free pie crust flour (or all purpose flour)
1 cup ʻulu flour
2 egg yolks
1 2/3 sticks butter, softened
1/2 cup sugar
1/3 cup yogurt
Juice of one small orange
Lemon rind, to taste
Blend all ingredients together in a food processor or use two forks to cut dough together.
Knead dough by hand until dough forms into a ball.
Wrap with saran-wrap and place in fridge for 30-60 minutes.
Remove from fridge and reserve one third of the dough for the top of the crust.
Roll out remaining two thirds of dough on well floured surface to create round bottom crust slightly larger than the pie tin you are using. Add flour as needed so dough does not stick to surface.
Line pie tin with bottom crust, then fill with your favorite fruit pie filling.
Roll out the reserved dough on a well floured surface to create a top crust and place on top of pie filling.
Use finger tips to pinch edges together.
Poke top crust several times with fork.
Bake at 350 degrees F for 45-50 minutes or until pie is golden brown.
For cookies, roll out the dough and cut into desired shapes. Place on a greased cookie sheet and sprinkle lightly with sugar. Bake at 350°F for 10 minutes or until golden. Let cool and serve.