Secret gluten-free pie crust
- 2 cups of gluten free flour
- ½ cup Palm Shortening, Coconut Oil, or Real Butter
- 1 egg
- ⅔ cup water (approx. depending on consistency – add a little at a time – not too wet, not too dry.)
- ½ tsp salt (or season to taste)
- 2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste)
- Mix dry ingredients: gluten-free flour, sugar and salt.
- Add shortening (oil or butter) and mix until crumbly.
- Add egg and mix well (should still be crumbly).
- Add Water by stirring in 1 tbsp. at a time until dough holds together for rolling (better a little moist, then too dry)
- Cut mixture in half and roll into 2 balls (one for each crust or topping).
- Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
- Cover with an additional sheet of parchment or wax paper. Roll crust out, slightly larger than your pie tin.
- Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin... carefully peeling back the paper as you press it into the pan.
- Crimp edges of crust to make a decorative edge or top with an additional crust layer after adding your pie filling.
- Pierce bottom slightly with fork (and slit top layer with knife to vent).
- Fill with your favorite pie filling and cook accordingly.
Recipe by Easy Health Options® at https://easyhealthoptions.com/?p=90512
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