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Pie Crust

  • 2 cups All Purpose Gluten Free Flour
  • 1/4 cup Rice Flour
  • 1 teaspoon Xanthan Gun
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 teaspoons Sugar
  • 1/3 cup Butter
  • 1/3 cup Shortening
  • 1 egg
  • 1 tablespoon White Vinegar
  • 3 tablespoons Ice Water
  • Tapioca Flour for Rolling

Combine all dry ingredients

Cut in butter and shortening

Beat egg, vinegar and water together

stir into your dry mix

divide into 2 balls

you can refrigerate at this time, but I have never fond that necessary

roll out between sheets of plastic wrap or parchment or whatever you use for such things

place in pie plate

fill and top with second crust

or prick with a fork and bake at 425 for 12-14 min for an empty shell

for a filled pie it may take a bit longer..stick a butter knife in and see if your fruit is soft enough for your taste.