AuthorE. Gluten
DifficultyIntermediate
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Yields1 Serving
Prep Time20 minsCook Time25 minsTotal Time45 mins
Single Crust:
 ¼ tsp xanthan gum
  tsp salt
  cup shortening (chilled)
 45 tbsp ice water
Double Crust:
 ½ tsp xanthan gum
 ¼ tsp salt
 23 cups shortening (chilled)
 68 tbsp ice water
1

Mix together Eating Gluten Free All-Purpose Flour, xanthan gum and salt.

2

Cut in shortening with a pastry cutter or knives until it looks like coarse crumbs, not too fine. Sprinkle ice water over Eating Gluten Free All-Purpose Flour.

3

Gently mix the flour and water, breaking up large clumps with your fingers. The point is to lightly dampen most of the flour mixture without kneading the dough.

4

Press the dough into a ball. Roll out between sheets of flour-dusted plastic wrap. You should be able to see swirls of shortening in the dough as you roll it out. Transfer the crust to a pie plate. Fill and bake according to recipe directions.

Category

Ingredients

Single Crust:
 ¼ tsp xanthan gum
  tsp salt
  cup shortening (chilled)
 45 tbsp ice water
Double Crust:
 ½ tsp xanthan gum
 ¼ tsp salt
 23 cups shortening (chilled)
 68 tbsp ice water

Directions

1

Mix together Eating Gluten Free All-Purpose Flour, xanthan gum and salt.

2

Cut in shortening with a pastry cutter or knives until it looks like coarse crumbs, not too fine. Sprinkle ice water over Eating Gluten Free All-Purpose Flour.

3

Gently mix the flour and water, breaking up large clumps with your fingers. The point is to lightly dampen most of the flour mixture without kneading the dough.

4

Press the dough into a ball. Roll out between sheets of flour-dusted plastic wrap. You should be able to see swirls of shortening in the dough as you roll it out. Transfer the crust to a pie plate. Fill and bake according to recipe directions.

Gluten Free Eating Gluten Free All – Purpose Flour Pie Crust