Ingredients
- 2 Cups of gluten free flour (with xanthum gum, we used Bob's Red Mill 1 to 1 flour)
- 1/2 Teaspoon Salt
- 2 Teaspoon Sugar
- 1/2 Cup Butter
- 1 Egg
- 1/2-2/3 Cup Water (add a little at a time – not too wet, not too dry.)
- Extra GF Flour for rolling out
- Mix together the Gluten Free Flour along with Salt & Sugar.
- Blend in butter with Pastry Tool and mix until crumbly.
- Add in egg and water and mix until well incorporated
- Divide mixture and roll into 2-3 balls (one for each crust or topping).
- Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
- Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
- Remove
top parchment/wax paper and Slip hand gently under the bottom paper to
flip into pie tin… carefully peeling back the paper as you press it into
the pan. Don’t worry if it breaks apart a little, you can always press
it together and it will look great!
- Crimp edges of crust to make a decorative edge… or top with an additional crust layer after adding your pie filling.
- Pierce bottom slightly with fork (and slit top layer with knife to vent).
- Pre-Bake for approx. 15 minutes at 425 degrees if you need a pre-baked pie crust for your recipe or you may par-bake the crust for 5-7 minutes to firm up the crust prior to adding filling.
- This crust can be prepared in advance & stored in the fridge or freezer (empty or filled) until you are ready to bake.
- This is a great resource https://alittleinsanity.com/gluten-free-pie-crust-recipe/
