Gluten Free Pie Crust

Servings: 1 Pie Crust Prep Time: 20 minutes Total Time: 1.35 hours Difficulty: easy

This recipe works for savory pies if you delete the sugar.

Ingredients

• 1 1/4 cups gluten free flour (I use King Arthur Gluten Free Measure for Measure)
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/2 cup cold butter
• 3 tablespoons cold water
• 1 egg
• 1/4 teaspoon apple cider vinegar

Directions

1. Combine flour blend, sugar, and salt in bowl. Cut in butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.
2. Combine egg, cold water and apple cider vinegar in another bowl; beat with fork until mixed. Add egg mixture to flour blend mixture; stir just until moistened. Shape pastry into a ball; flatten slightly. Wrap in plastic food wrap; refrigerate at least 1 hour or until chilled.
3. Remove from refrigerator; let stand 15 minutes at room temperature. Unwrap pastry; place onto parchment paper lightly floured with gluten-free flour blend. Lightly flour pastry with gluten-free flour blend; top with another sheet of parchment paper. Roll out pastry into 12-inch circle. Transfer pastry to ungreased 9-inch pie pan, pressing firmly against bottom and sides and sealing any cracks as necessary. Crimp or flute edge. Fill and bake as directed in pie recipe.

Notes

• I’ve also mixed everything in a standing mixer and the crust has come out fine. So if you want the shortcut I would go this route as no one has been able to tell the difference between the hand mixed and standing mixer gluten free pie crusts.