Gluten Free Pie Crust

Ingredients

1 stick (1/2 cup) chilled butter
1/2 c. Spectrum shortening or coconut oil
2 1/2 cups The Pure Pantry Organic Gluten-Free All-Purpose Mix
2 tablespoons sugar
1 egg
2 tablespoons cold water
1 teaspoons cider vinegar

Instructions

Cut butter into small pieces. Place butter and shortening in large mixing bowl. Add baking mix and sugar to bowl. Using a pastry blender or your finger tips combine ingredients until there are no lumps of butter. Add egg, cold water and cider vinegar and blend until well combined.

If too sticky, add 1 to 2 teaspoons of baking mix. Gather dough into ball and flatten. Cover with waxed paper and chill for 30 minutes. Roll chilled dough out and fit into 9-inch pie plate. Using a fork, prick with tiny holes prior to filling crust.

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