Well I keep getting emails asking for a regular pie crust recipe… To tell you the truth regular pie crusts have always worried me. In my old life, (before food allergies) my pie crusts were always a bit tough. They were never very good. As the emails kept up, I kept practicing…
I am finally happy with this pie crust!! Nice and flaky!!
It is great as a savoury quiche crust, as well as a lovely fruit pie. Everyone else loves it as well..
I hope that you enjoy it!!!
1 3/4 c. gluten free flour mix
1 tsp. xanthan gum
1/2 tsp. sea salt
1 Tbsp palm sugar– optional
1/2 c. shortening-cold ( or coconut oil)
1 Tbsp. lemon juice or apple cider vinegar
3-4 Tbsp. cold water
If you have a food processor this is so much easier… If not your have to cut in the shortening with a pastry cutter or with a fork.
Place your flour mix, xanthan gum, salt, and sugar into your food processor and mix.
Cut you shortening into small pieces and add to the flour mixture.
Then pulse the food processor (or if you don’t have one, this is where you cut in the shortening).
Pulse until mixture resembles oatmeal or peas.
Add in lemon juice and 2 Tbsp. of water to start. Pulse food processor, adding water a little at a time until dough is combined to form a ball.
Put dough onto plastic wrap in the shape of a disk or ball, wrap and place into the refrigerator for at least an hour.
Then put dough onto waxed or parchment paper that has been sprinkled with a little flour. Cover with plastic wrap and roll out dough.
Remove the plastic wrap and invert the dough into a pie plate. Press into pie plate, adding pieces to make the top of the crust. Use extra dough for a few tarts or lattice top.
*Bake filled pie at 400 degrees for 20 minutes, then reduce the temperature to 350 degrees for 40-45 minutes or until crust is golden.
*Unfilled crusts need to be have holes poked in it with a fork. Bake 350 degrees for 20-25 minutes or until crust is golden. Cool and fill as desired.