Gluten & Dairy Free Pie Crust

Gluten Free Pie Crust
Gluten free dough doesn’t seem to have the strength that regular pie dough does.  It breaks easily, so I like small dishes like these tarts versus traditional pie pans.  If you are using it for a standard sized pie, I roll the dough between waxed paper and flip it onto my pie pan (after removing the top sheet).  Here is the best pie crust recipe that I have worked out.  If you didn’t tell anyone, they would never guess it was gluten free!  Also remember that a gluten free crust does not brown like a normal crust.  Egg wash helps give it a more golden color.

Crust Ingredients:
2 C. Pillsbury Gluten Free All Purpose Flour Mix (or similar)
½ Teaspoon Salt
8 Tbs. Well Chilled Butter Substitute
1 Large Egg, Lightly Beaten
4 to 6 Tablespoons of Cold Water

Crust Directions:
Mix the dry ingredients together in your stand mixer
Add the butter a little at a time and incorporate
Add the egg and mix
Add the water a teaspoon at a time to find the right amount
Dough should be a little crumbly like pasta dough but stick together when compressed
Roll out
Bake in a 425 degree oven

Total Time: 15 minutes
Yields:  2 full crusts or four inch 12 tarts.

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