For this GF pie crust recipe, use an all-purpose flour blend that contains xanthan gum.
For Egg-Free Pie Crust, omit 1 egg. Combine 1 tablespoon flax meal with 3 tablespoons hot water. Let sit 5 minutes to thicken. Use this mixture to replace the egg in step 2. If dough seems too dry to roll, add water, 1 tablespoon at a time, until dough is smooth and pliable.
Contributor Kathryn Brown Chadbourn lives in Minnesota.Yields 8 servings
- 4 tablespoons chilled shortening
- 1 cups gluten-free all-purpose flour blend (with xanthan gum) of choice
- 1 large egg, beaten
- 1/4 cup ice-cold water
1Blend shortening into flour blend using a pastry cutter or mixer until shortening pieces are the size of peas and evenly interspersed throughout the blend.
2In a separate bowl, beat together egg and cold water.
3Sprinkle egg mixture, 1 tablespoon at a time, into flour mixture, mixing to combine ingredients. Continue adding liquid, 1 tablespoon at a time, until dough forms into a ball. Cover dough with plastic wrap and refrigerate 30 minutes.
4Roll out chilled dough on a flour-dusted surface and place it in a 9-inch pie pan. Flute edges with your fingers.
5Fill crust with desired filling and bake in preheated oven according to recipe instructions.