Gluten-Free Pie Crust

Ingredients

• 2-1/4 cups Gluten-Free Flour Mix
• 1/2 teaspoons salt
• 1/2 cup cold butter OR margarine, cut into chunks
• 1/2 cup shortening
• 1 egg
• 1 tablespoon vinegar
• 1/4 cup ice water

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 - Manual Version

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 - Stand Mixer Version

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.