Wheat Gluten Free Pie Crust

Directions

• Hand Mix
• Add dry ingredients to large bowl.
• Stir ingredients with fork to mix.
• Cut in butter or shortening into dry mixture with a shortening blender or two knives in a scissor action. You can also use your fingers to rub butter/shortening pieces into the dry ingredients.
• If using an egg, vinegar, water mixture combine those ingredients in a separate bowl and spoon a tablespoon at a time into dry mixture..
• If using Recipe 3 incorporate only ice water a tablespoon at a time.
• When dough forms small pea sized consistency and holds together in a ball the pastry is ready.
• Gather dough into a ball.
• Flatten into disk shape with your hands (approx. 4 inches in diameter)
• Wrap in waxed paper or cling film and refrigerate for at least one hour before rolling out the dough into thinner sheets to fit pie plate.
• Food Processor Method
• Measure dry ingredients into a large mixing bowl.
• Use a large whisk to thoroughly blend ingredients.
• Pour the dry ingredients into a food processor bowl, fitted with a metal blade.
• Add the cold butter/shortening cubes and pulse until the cubes are reduced to the size of peas and the mixture looks like coarse, dry crumbs.
• If recipe requires egg add the lightly beaten egg at this point and pulse just until egg is incorporated into the mixture. Add 1 tablespoon of ice water and pulse several times.
• Remove the processor lid and squeeze a small amount of the dough in your hand. If it holds together don’t add more water.
• If the dough is still crumbly and dry, add 1/4 teaspoon additional ice water and pulse several more times.
• Check the consistency of the dough again.If the dough holds together and you can form a ball don’t add more water.
• Remove dough with spatula from machine onto clean floured work surface covered with waxed paper.
• Gather dough into a ball.
• Flatten into disk shape with your hands (approx. 4 inches in diameter)
• Wrap in waxed paper or cling film and refrigerate for at least one hour before rolling out the dough into thinner sheets to fit pie plate.
• Rolling Dough
• Remove dough from refrigerator and place dough between two sheets of waxed paper.
• Let dough sit at room temperature for about 10 mins or until it’s soft enough to roll.
• When workable, roll lightly from the centre outward, working to make a circle about 10-inches in diameter and about 1/8-inch thick.
• If the dough should get too warm and sticky, place it in the freezer for several minutes and then continue rolling it.
• Peel top sheet of wax paper from the dough and invert pie plate onto dough with paper side out.
• Gently peel the waxed paper from the dough and press into pie plate gently.
• Trim edges with knife and crimp edge with a fork or using your favourite method.
• Pie crust is ready to fill or par-bake (partially bake) as desired.
• Parbake Crust
• To par bake the crust, preheat oven to 350 f.
• With a fork pierce the crust- this will prevent the crust from bubbling up while baking.
• You can also line the dough with parchment paper and fill the plate with dry beans or pie weights.
• Bake the crust for about 15 minutes, or until lightly golden.
• Yields 1 pie crust (double recipe to make double crust)