Glutenfree/another gluten-free pie crust
Makes: 1 9-inch pie crust
Active Time: 25 minutes
Total Time: 40 minutes
From: Maria and Jenny
Contents
Ingredients
1 1/2 c. Gluten Free All Purpose Baking Flour
1/2 tsp. salt
1/2 c. margarine
about 3 Tbsp. milk
Directions
Step 1
Combine flour and salt, then cut in margarine using a pastry blender until mixture resembles course meal. Sprinkle milk, one tablespoon at a time, while blending, until all ingredients are moist. (should resemble regular pie crust). Using wax paper, place 1.2 dough onto sheet, flatten with palm, place another sheet on top and roll out to desired size. Remove the top sheet and invert into pie pan. Remove wax paper. Repeat with another half of dough to use for top.
For Filled Crust:
use tinfoil to cover edges, bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees for an additional 40 minutes.
For Baked Crust:
prick and then bake at 400 degrees for 10-12 minutes.
Tips from Jenny and Maria
When working with the bottom crust, it is not always easy to get a start on peeling off the wax paper once you've inverted the rust on the pan. We've found that making a slice into the wax paper somewhere in the middle and then pulling it off towards the edge helps to keep the crust intact. If the crust rips or breaks it's pretty good about being pressed back together with your fingers, and don't worry about how it looks, it will be covered with filling and no one will ever know. Also, we usually roll out the top crust and then cut it with cookie cutters and put the cookies on top of the pie.
