Gluten-Free All-Purpose Pie Crust
This crust is a small flaky miracle. To prevent the edges from over-browning, I loosely cover them with aluminum foil. I like to make an adjustable foil ring: Just take a 10-inch square piece of heavy-duty aluminum foil and fold in four, then cut out a quarter circle, leaving about a 2-inch perimeter. The pie crust dough will keep, covered, in the fridge for up to 2 days or frozen for up to 3 months.
gluten-Free all-purpose pie crust
gluten-free ≈ dairy-free ≈ SUGAR-FREE
Makes TWO 9-INCH PIE SHELLS OR ABOUT
1 3/4 POUNDS PIE crust DOUGH
Prep Time 20 minutes
bake Time 27 Minutes
INGREDIENTS
2¾ cups My Gluten-Free All-Purpose Flour or store-bought, plus more for dusting
½ teaspoon salt
1 1/3 cups non-hydrogenated shortening, cut into small pieces, chilled
DIRECTIONS
To make the pie dough: In a food processor, pulse together the flour and salt. Add the chilled shortening and pulse until coarse crumbs form, about 10 seconds. Pour in 2/3 cup ice water and pulse just until the dough comes together and the water is fully incorporated, about 30 seconds. Divide into 2 equal pieces, wrap each in plastic wrap and flatten each into a rough circle. Refrigerate until firm, about 15 minutes.
To make (one or two) pre-baked pie crust: On a piece of parchment paper, roll out each dough piece to form a circle about 11 inches in diameter and ¼-inch thick; transfer to a pie pan. Cut the excess dough to leave a ½-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes. Place a rack in the lower third of the oven and preheat to 400ºF. Line the shell with foil and pie weights or dried beans; bake for 15 minutes. Remove the foil and beans, reduce the heat to 375ºF and bake for another 12 minutes.
QUICK RECIPE SWAPS
My Gluten-Free All-Purpose Flour → your favorite store-bought brand
non-hydrogenated shortening → unsalted butter
