Gluten Free Pie Crust

Fair warning: this is a fragile crust. Don’t roll it as thin as you usually do, and do handle it extremely carefully.

Ingredients:

½ cup vegetable shortening (Crisco, or alternative)

1 or 2 TBSP very cold water

2 standard ice cubes

1¼ cups All Purpose Gluten Flour Blend

1 teaspoon salt, or 1½ tsp chicken bouillon paste

2 TBSP sugar

IMPORTANT: Refrigerate shortening and water!

Directions:  grind ice into “shave ice” in food processor. Before it melts, add dry ingredients and shortening & pulse several times to combine. With the processor running, add the water a teaspoon at a time until the mixture just barely starts to clump together.

Grease the pie pan generously with vegetable shortening. 

Roll flat on cutting board dusted with more Flour Blend or rice flour. Use a large spatula to place the piecrust in the pie pan. Frankly, this works better for the small tart pans I use (4” diameter).