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Gluten-Free Pie Crust

Prep: 15 min
Makes: 2 crusts

Dough is sticky so make sure to chill and roll out between waxed paper.

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Ingredients

Directions

Two different methods can be used to make this crust.  Method #1 is quicker and results in a crust that is easier to crimp resulting in a more attractive pie.  Method #2 requires a little more patience in getting the dough to hold together, but results in a flakier crust.  Both work well and result in a delicious pie crust!

Method #1

Blend together flour mix and salt.  Cut in butter and shortening using two forks or a pastry blender until the size of lima beans.  Beat egg in a small bowl with a fork; add vinegar and water.  Stir into flour, forming a ball.  Knead a bit in the bowl to hold together. 

Cover and chill for 1 hour (or more).

Divide dough in half and roll out between 2 pieces of waxed paper.  Peel off paper and place crust in 9-inch pie plate.

Fill pie shell with desired filling; place remaining crust over top.  Use a fork to seal edges of pie.  Bake as pie recipe directs. 

For a baked crust (to fill later), pierce sides and bottom of crust with fork.  Bake at 400°F for 10 to 12 minutes or until slightly browned.  Fill with desired pie filling.

 

Method #2

Blend together flour mix and salt in a large mixer bowl.  Add butter and shortening and beat with mixer. Add  egg, vinegar and water. Mix until the dough forms a ball.  Knead a bit to hold together, if necessary.

Cover and chill for 1 hour (or more).

Divide dough in half and roll out between 2 pieces of waxed paper.  Peel off paper and place crust in 9-inch pie plate.

Fill pie shell with desired filling; place remaining crust over top.  Use a fork to seal edges of pie.  Bake as pie recipe directs. 

For a baked crust (to fill later), pierce sides and bottom of crust with fork.  Bake at 400°F for 10 to 12 minutes or until slightly browned.  Fill with desired pie filling.

 

 

 

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