Gluten Free Pie Crust
  • Servings: 9" crust
  • Preparation Time: 20-30 minutes
  • 4 c. GGFG Baking mix
  • 2 t. zanthum gum
  • ¾ t.salt
  • ¾ t. baking powder
  • 1/2 c. cold butter, cut up
  • 1/2 c.shortening, cup up
  • ½ -1 c. ice water as needed
  • Extra flour for dusting
  1. Mix together GGFG Baking Mix with salt, baking powder, and zanthum gum. Blend butter and shortening with mixer until crumbly. Add ice water slowly until mixture forms ball of dough. May be rolled out now or chill first overnight in fridge (dough may also be frozen for future use). Rest 15 minutes before rolling out. Divide into four balls, put one in plastic bag and set aside. Flour a sheet of parchment paper, form dough into disc and place on parchment, dust dough with flour. Roll crust to size a bit larger than pie plate, place hand under sheet of parchment and place dough in pie plate, cut off excess.
  2. Use 2nd half to top pie or for second crust, or freeze for future use.
A traditional pie crust recipe. I use this recipe for all my fruit pie.