Gluten Free Pie Crust
This gluten free pie crust is a great alternative to the real deal for when you need to adapt your old fashioned favourite! There is a vegan option here too!
Ingredients
- 2 cups gluten free 1:1 flour blend (we used Bob's Red Mills)
- 1/2 teaspoon xanthan gum
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup vegetable shortening
- 1/2 cup cold butter or vegan butter
- 3-4 tablespoons ice cold water
Instructions
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Add the flour, xanthan gum, brown sugar, salt and cinnamon to a food processor or large bowl. Pulse or mix to combine.
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Add the shortening and butter and pulse (or mix with hands or a pastry blender) until the butter is the size of peas. Slowly add the ice water 1 tablespoon at a time, pulsing or mixing in between until the pastry just holds together when pressed gently against the side of the bowl.
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Empty the pastry on to a sheet of plastic wrap, form into a flat disc, wrap tightly in plastic wrap and refrigerate for at least 1 hour before rolling out and baking (bake according to your pie recipe once the filling is in!).