MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gluten-Free Pie Crust
Categories: Pies, Pastry
Yield: 1 9" crust
1 1/4 c Gluten Free A-P flour (195 g)
1 tb Granulated sugar
2 ts Instant ClearJel (optional)
1/2 ts Xanthan gum
1/2 ts Table salt
6 tb Butter (85 g); cold
1 lg Egg *
2 ts Lemon juice or vinegar *
* For an egg-free crust, substitute 4 tb cold water (57 g) for the
egg and lemon juice (or vinegar). Add additional water if
necessary.
Lightly grease a 9" pie pan.
Whisk together the flour or flour blend, sugar, Instant ClearJel,
xanthan gum, and salt.
Cut the cold butter into pats, then work the pats into the flour
mixture until it's crumbly, with some larger, pea-sized chunks of
butter remaining.
Whisk the egg and vinegar or lemon juice together until very foamy.
Mix into the dry ingredients. Stir until the mixture holds
together, adding 1 to 3 additional tb cold water if necessary.
Shape into a ball and chill for an hour, or up to overnight.
Allow the dough to rest at room temperature for 10 to 15 minutes
before rolling.
Roll out on a piece of plastic wrap, on a silicone rolling mat, or
in a pie bag that's been heavily sprinkled with gluten-free flour
or flour blend. Invert the crust into the prepared pie pan.
Fill and bake as your pie recipe directs; note the yolk makes this
crust brown quickly in the oven. Shield the edges of the crust with
aluminum foil or a pie shield, to protect them from burning while
baking.
RECIPE FROM:
https://www.kingarthurbaking.com
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