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Ingredient
Gluten-Free Pie Crust - The last Pie Crust Recipe You Will Ever Need
Introduce
Ingredient
4 cup
GF all-purpose flour
1 tbsp
salt
1 tbsp
sugar
2 cup
Butter-Flavour Crisco
1 tbsp
lemon juice
Cooking instructions
* Step 1
Sift and/or mix dry ingredients.
* Step 2
With a pastry blender, work Crisco into the flour. Mix until it resembles coarse corn meal.
* Step 3
Make a well n the centre. Pour in the remaining ingredients.
* Step 4
Mix and fold with a fork/pastry blender until the mixture leaves the sides of the bowl to form a ball (you may have to sprinkle in ore flour to get the right consistency).
* Step 5
Scrape the bowl and make a ball. Then cover and chill for a least 2 hours.
* Step 6
GF-Rolling Instructions: Cut ball into four quarters. Re-refrigerate the unused dough.
* Step 7
Shape samller dough into a ball (do not over handle).
* Step 8
Place between two sheets of plastic wrap. Squash into a thick circle with your hands. The roll with rolling pin to a thin 8-10 inch circle.
* Step 9
Gently peel away top plastic wrap layer and set aside.
* Step 10
Place the pie crust into a pie pan, plastic wrap side up, and secure to shape of pan.
* Step 11
Gently peel away second plastic wrap.
* Step 12
Pour in pie filling for double crusted pies, or bake at 425°F for 12-15 minutes for single crusted pies.
* Step 13
Repeat rolling process for double-crusted pie tops. Gently press the two dough pieces together to seal filling into the pie.
* Step 14
Use a pastry brush to coat top with egg wash (do not skip this step).
* Step 15
Poke holes in the top with a fork/knife.
* Step 16
Bake pie for 45 minutes at 350°F.
* Step 17
** Dough and finished un-baked pies can be frozen for up six months
Note: if there is a photo you can click to enlarge it
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