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Gluten and Dairy Free Pie Crust

Posted by Nathalie Bodner

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Gluten and Dairy Free Pie Crust

Gluten and Dairy Free Pie Crust is a health conscience recipe that anyone can enjoy.

Ingredients

Instructions

In a large bowl, whisk together the dry ingredients. Cut in the shortening using two knives or a pastry cutter until it resembles a fine meal. Add the water gradually to make the consistency you need to form a ball - err on the side of it being wetter rather than crumbly. Form a ball with the dough and wrap in plastic and set aside on the counter for 30 minutes while you make
your filling.
After allowing the dough to rest, roll the pastry out onto a surface dusted with Gluten Free Flour. A flexible pastry sheet for that purpose works well. Roll to a diameter at least 1 inch larger than the diameter of your pie pan. Gently lift an edge of the rolled out crust over your rolling pin and use the pin to lift the crust so that it is supported by the rolling pin as you lift it onto your pie plate. Pat into shape and fold approximately ½ inch of excess pie crust over all around the edge to form the crust, then using your fingers, press a fluted design in the crust to finish.
Fill with desired filling and cover crust edges with foil or pie saver to shield crust. Remove with 10 minutes left of baking and brush the crust with your milk of choice to help brown the crust.
Generally, preheat oven to 375°F and bake for 35 to 40 minutes, or follow directions for your specific pie recipe.