Gluten Free Pie Crust
The perfect pie requires the perfect pie crust. Go gluten free with Eat Up! 1:1 Flour Replacement.
Yields 2 standard (9 inch) pie crusts
You will need
- 2 1/2 cups Eat Up! 1:1 Flour Replacement
- 1 1/4 tsp salt
- 1/4 cup vegetable shortening
- 10 tbsp unsalted butter, very cold (sub plant based option if you prefer)
- 6-10 tbsp ice water
Weigh out flour and whisk together flour and salt in a medium sized bowl. Add the shortening, working it in until the mixture is evenly crumbly with everything thoroughly combined. Cut up butter into small cubes. Using your hands, a mixture, or a pastry cutter, roughly work in butter. Don’t overmix or be too thorough. There should be large chunks of butter in and among smaller chunks. Add 4 tablespoons of ice water over mixture and toss gently to combine. Add enough additional water to make a chunky, cohesive dough. It should hold together when you gather it in your hands. Cut dough into two equal parts and gather into a disk. Wrap the disks in reusable storage wrap and chill for 30 minutes or up to over night.