Pie Crust (Gluten-Free Recipe) ***** Lland O Lakes recipe

By msweeney

Ingredients

• 1 1/4 cups Gluten-Free Flour Blend (see below)
• 1 tablespoon sugar
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/4 cup cold Land O Lakes® Butter, cut into chunks
• 1/4 cup cold shortening
• 1 Land O Lakes® Egg
• 3 tablespoons cold water
• 1/4 teaspoon apple cider vinegar
• Note:may have to add more water if mixture is too crumbly

Details

Servings 1
Preparation time 20mins
Adapted from landolakes.com

Preparation

Step 1

Directions

Combine flour blend, sugar, xanthan gum and salt in bowl. Cut in butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.

Combine egg, cold water and apple cider vinegar in another bowl; beat with fork until mixed. Add egg mixture to flour blend mixture; stir just until moistened. Shape pastry into a ball; flatten slightly. Wrap in plastic food wrap; refrigerate at least 1 hour or until chilled.

Remove from refrigerator; let stand 15 minutes at room temperature. Unwrap pastry; place onto parchment paper lightly floured with gluten-free flour blend. Lightly flour pastry with gluten-free flour blend; top with another sheet of parchment paper. Roll out pastry into 12-inch circle. Transfer pastry to ungreased 9-inch pie pan, pressing firmly against bottom and sides and sealing any cracks as necessary. Crimp or flute edge. Fill and bake as directed in pie recipe.

Gluten-Free Flour Blend

: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

You can bake this pie crust unfilled. I suggest baking it at 475 degrees F. for 8-10 minutes. Remember to place in the pie shell some rice or pie weights so the crust stays tight to the bottom of the pie pan and does not bubble up.

to make lactose free, I boiled Lactaid milk down from 24 oz. to 12 oz. to