Gluten Free No Fail Pie Crust


Gluten Free No Fail Pie Crust
Makes Two 9" Pie Crusts
  1. In a large mixing bowl combine flour blend, salt and sugar.
  2. With a pastry cutter or fork, cut in butter or coconut oil (see note below) until pieces are pea size.
  3. In a separate bowl, beat egg, vinegar and ice water together.
  4. Add to the flour mixture and form a ball. Add a little more cold water if the mixture is too dry.
  5. Divide the crust in half, wrap each piece tightly in plastic.
  6. Refrigerate for one hour to make the dough easier to roll.
  7. While dough is refrigerating, preheat oven to 400oF.
  8. Roll out the dough on wax paper, forming it into a circle with a 12” diameter. Gently sprinkle the area with the gluten free flour blend if it is sticking too much.
  9. Continue rolling until it is approximately ⅛” thick.
  10. Place the pie pan on the dough. Using the wax paper invert the dough and the pan, the dough should fall into the pan.
  11. Carefully peel the wax paper off, shape the dough to fit the pan and trim the edges.
Baked Crust
  1. (The crust needs to be baked before the filling is added)
  2. Using a fork, poke holes in the bottom of the crust and around the sides so the crust does not bubble.
  3. Brush the edges of the crust with melted butter.
  4. Line the shell with parchment paper and add pie weights, or add 2 cups of dry rice or dry beans.
  5. Bake in the oven for 15-20 minutes or until lightly browned.
  6. Remove parchment paper and weights.
  7. Cool before adding pie filling.
Filled Pie
  1. (The filling and crust are cooked at the same time)
  2. Fill the unbaked pie crust with filling and bake according to the directions on the recipe.
If you use coconut oil, the consistency will be very wet. It is best to press the dough into the pie pan, rather then rolling it, because this dough will be very sticky.