The recipe and photo of the flour are from Pillsbury. This is the gluten-free flour that I always use because (1) the xanthan gum is already included, and (2) it is the least expensive gluten-free flour, and also (3) it's readily available on the baking aisle of any grocery store.
I've added my own notes to making the crust with your food processor instead of by hand (which is the way I've made it for years). |
From Pillsbury
1 1/3 cups Pillsbury BEST™ Multi-Purpose Gluten Free Flour Blend
1/2 teaspoon salt…………………………………1 large egg
1/2 cup well-chilled vegetable shortening (i.e. Crisco), cut into 1/2” cubes
(MY TIP: Spray your measuring cup with buttery non-stick spray. Then pack the Crisco in {I like Buttery Crisco}. Refrigerate it in the measuring cup. The non-stick spray makes it easier to slide out later.)
4 TB ice cold water
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Whisk together flour and salt in medium mixing bowl or pulse once or twice in food processor. Cut in chilled shortening cubes with pastry blender (or short, quick pulses in food processor) until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
Beat egg with water in small bowl. Pour over flour mixture. Toss with fork (or quick pulse in food processor) until mixture comes together. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
Tip: Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
Shape dough into a ball. Flatten ball into 1/2” thick round disk. Roll dough between two sheets of waxed paper from center outward with steady pressure into a circle 2” wider than pie plate for the bottom crust. Remove top sheet of waxed paper. Put dough into pie plate with waxed paper side up. Peel off waxed paper gently. Trim edges of dough leaving 1/2” overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
When your recipe calls for a BAKED PIE CRUST: 350 for 10-20 minutes, or until crust is cooked through. Bake for the lower time if you will be baking it later with the filling in, so it doesn't get too brown.
Tip: Brush crust with whole milk or cream to achieve golden color and gloss.