Gluten Free Pie Crust...

Gluten Free Pie Crust

From The Kitchen of Mary P

Modified Better Homes & Gardens(R) Recipe

For Single 9" Pie Crust

1 cup organic brown rice flour

1/4 cup organic coconut flour

1/2 tsp salt

1/2 tsp baking powder (non-gmo)

1 tsp xanthum gum

1/3 cup softened organic coconut oil

1 egg

1/3-1/2 cup cold water (added 1 Tbsp. at a time)

Stir until combined: all dry ingredients in a stand mixer with paddle attachment. Add egg and mix 

well. Add softened coconut oil and mix until grainy in texture. With mixer at medium speed, sprinkle cold water 1 Tbsp at a time until a soft ball forms. Press dough into pie plate until it extends 3/4" beyond edge and flute edges. For baked pie shell: Prick bottoms and sides with tines of fork. Bake in preheated oven at 450 for 12-15 minutes (depending on your oven) until lightly golden. 

For double crust: Double the recipe and approximately half the dough leaving the larger size for the bottom crust. Roll top crust between two sheets of waxed paper. Refrigerate for about 5-10 minutes until just a little stiff and carefully remove one sheet of paper. Invert over your prepared filling, remove wax paper, cut vents, and flute edges. The inversion is the tricky part, but well worth the effort. Bake according to pie directions. Enjoy!