Go Back
Print

Pie Crust (Gluten-Free)

From Living Without
Recipe Category All Recipes, Dessert
Author Christine Andrew

Ingredients

  • 1 ¼ cups gluten free baking mix
  • ¼ cup coconut flour or blend of choice
  • 1 tablespoon sugar
  • 1 teaspoon xanthan gum
  • 1 teaspoon agar powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 6 tablespoons cold butter
  • 3 tablespoons shortening or coconut oil
  • 3-4 tablespoons cold water, divided
  • 1 teaspoon Cider vinegar

Instructions

  • Place the first 7 ingredients in the bowl of a food processor fitted with the steel blade.
  • Pulse to combine.
  • Add butter and shortening and pulse until mixture resembles coarse meal.
  • Add half the water and all the vinegar and process.
  • Add remaining water, little at a time until dough forms into a ball.
  • Remove dough from the bowl and pat it into a disk between two sheets of wax paper or plastic wrap.
  • Roll it into a 12 inch circle.
  • Remove the top sheet of wrap and gently turn the crust over on to a lightly greased 9-inch pie pan.
  • If it cracks or breaks in places, pat it back into place.
  • Form and press the dough into a pie shell and crimp the edges so that they are slightly higher than the pan.
  • To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil.
  • Prick the bottom of the crust several times with a fork.
  • Freeze the crust for 15 minutes while preheating the oven to 375.