My Favorite Gluten-Free Pie Crust (yes I know this is a tart!)

Hi Bakers,

It's pie season and everyone needs to know how to make a pie crust everyone will love. It’s tender, buttery and unbelievably gluten-free!  Here is my recipe that you can use to make all of your pumpkin, apple, and pecan pies and tarts and galettes too. Your guests will have no idea it’s gluten-free! This recipe does contain milk powder (in the flour) and whey protein. #shorts

My Favorite Gluten-Free Pie Crust

Makes two 9” single pie crusts

Dry

2 cups Cup4Cup Multipurpose gluten-free flour**

1 teaspoon sweet rice flour

1/4 teaspoon xanthan gum

1/2 teaspoon salt

1 teaspoon plain whey protein powder

1 teaspoon granulated sugar

Wet

2/3 cup cold butter, cut in small chunks

2 tablespoons vegetable shortening (Use your measuring spoon and not the marks on the package for best accuracy!)

~3 1/4 tablespoons ice water

Whisk the dry ingredients together in a medium-sized bowl.

Cut in butter and shortening with your fingertips, a fork or a pastry blender until the mixture resembles bread crumbs but still has some pea-sized bits of butter. Sprinkle in the ice water one tablespoon at a time and mix until just combined. You may not need all the water to make the dough. Stop adding water when you press the dough together and it forms a ball. Continue mixing/kneading the dough for a minute. Unlike regular pie dough, mixing this gluten-free one helps it stay together. Divide into 2 flat discs, cover, and let rest at room temperature for at least 15 minutes. Roll out the dough on a lightly floured board as desired for your recipe. If you want a more golden-glazed look to the top crust, brush it with some beaten egg before baking. To make it even more decorative, I use dough scraps left over from my crusts to cut into decorations to put on top. Brush the bottoms of your decorations with beaten egg or a little water to stick them onto your crust and then bake your pie.

**  Cup4Cup brand of flour works best for my recipe and using another brand may result in less than ideal results.