Gluten Free Pie Crust
- 2½ cups all-purpose flour Artisan Blend
- 1 tsp salt
- Optional: 1 tsp sugar
- 8 TBSP shortening – well chilled
- 8 TBSP unsalted butter – well chilled
- 1/3 cup ice water
- Yield Two 8” pie crusts
Baking directions
Preheat oven to 425. Grease two 8-inch pie pans. Combine dry ingredients in a bowl, or in the bowl of a stand mixer (Bert uses this) Using a pastry blender, fingers, or the paddle attachment of the mixer, cut cod butter and shortening into dry mixture until pea sized crumbs are formed. Add ice water and mix until dough can hold together in a ball. If needed, use of to 1 TBSP additional water. Divide dough into two balls. Working with one ball at a time, roll out dough between two pieces of plastic wrap to form a 10-inch circle. Remove wrap and gently press dough into pie pan. For prebaked shell: bake 15 minutes at 425, then turn down oven to 375 and continue baking for 10 – 15 minutes or until brown. Use prebaked or unbaked crust according to individual pie recipe.