Single Crust:
¼ tsp xanthan gum
⅛ tsp salt
⅓ cup shortening (chilled)
¾ tbsp ice water
Double Crust:
½ tsp xanthan gum
¼ tsp salt
⅔ cup shortening (chilled)
¾ 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.
CategoryDessert
Ingredients
Single Crust:
¼ tsp xanthan gum
⅛ tsp salt
⅓ cup shortening (chilled)
¾ tbsp ice water
Double Crust:
½ tsp xanthan gum
¼ tsp salt
⅔ cup shortening (chilled)
¾ tbsp ice water
