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.
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
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
Bake in a 425 degree oven
Total Time: 15 minutes
Yields: 2 full crusts or four inch 12 tarts.