Gluten free recipe for:

Gluten Free Pie Crust

This pie crust is a life saver.  You can once again enjoy all the pies you have been missing!  This recipe is enough for three 9 inch crusts.

Submitted by: Becky
Prep Time: 1 hour and 20 minutes

Ingredients: 1 cup rice flour
1/2 cup tapioca starch
1/2 cup cornstarch
1/4 cup potato starch
1/2 tsp salt
1 tsp. xanthan gum
1/2 cup butter flavored Crisco
1/2 cup butter
1 egg
1 Tbsp GF vinegar
4 Tbsp iced water

Pie Crust (enough for three 9-inch crusts):
1.  Blend together starches, flour, xanthan gum, and salt.
2.  Cut in the butter and Crisco until you have dough the size of lima beans.
3.  Beat the egg with the fork and add in GF vinegar and ice water.
4.  Stir ingredients together into a ball and refrigerate for at least one hour.
5.  Remove the dough from the refrigerator and separate into three equal parts.  You have enough dough for to three 9 inch pie crusts.
6.  Place dough on wax paper that is sprinkled with rice flour and roll out.
7.  Invert dough from wax paper into pie tin.  Shape the dough into pie pan, removing any excess.  Crinkle edges.

With gluten free cooking, we advise you to take every effort to ensure that all your ingredients are gluten free. We strongly recommend checking with manufacturers to ensure that ingredients are completely gluten free, and that they and the lines they are produced on are not cross contaminated with any gluten containing ingredient.

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