Pie Crust, Gluten-Free Naturally

Naturally Gluten-Free Desserts

PIE CRUST

Makes 6 crusts

Vintage

 

INGREDIENTS

4 Cups GF Cup4Cup Flour Blend, any brand

1 Tbls Sugar

2 Tsp Salt

1 ¾ Cup Shortening, Crisco or Earth Balance sticks

½ Cup Water

1 Tsp Vinegar

1 Egg, beaten

 

DIRECTIONS

 

Mix flour, sugar and salt.  Add shortening and cut into flour with fork or two knives until mixture is course and grainy.  In separate bowl mix water, vinegar and slightly beaten egg.  Add all at once to flour mixture.  Use dough mixer or fork and mix until all Flour is moistened.  Divide into six balls and chill before rolling. Roll out between two sheets of parchment paper. GF dough tends to be tender, it might be easier to return the flattened crusts to chill a bit before placing them in the pie plates.

Pie dough freezes well. Wrap individual dough balls in heavy-duty aluminum foil or freezer-weight plastic wrap and then seal them in a freezer bag, they should keep for up to 6 months. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

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