Gluten Free Pie Crust
Recipe: #10641
September 30, 2013
Categories: Desserts, Native American, 5 Ingredients Or Less, Baby Shower, Birthday, Christmas, Easter, Fathers Day, Mothers Day, New Years, Picnic, Potluck, Romantic Dinner, Sunday Dinner, Thanksgiving, Valentine's Day, Oven Bake Gluten-Free, No Eggs, Non-Dairy, Vegan, Vegetarian, Flour, Pies, more
"A very easy pie crust recipe that works very well alone or with a filling. The recipe makes one 10 inch crust. You can use water, milk, almond milk, rice milk or coconut milk in this recipe. Just make sure the liquid is cold."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (43.5 g)
- Calories 187.1
- Total Fat - 11.6 g
- Saturated Fat - 2.1 g
- Cholesterol - 1.7 mg
- Sodium - 163.2 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 0.6 g
- Sugars - 0.2 g
- Protein - 2.5 g
- Calcium - 5.1 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large bowl, mix the flour, salt and sugar.
Step 2
Cut in the margarine with a pastry cutter until mixture resembles coarse meal.
Step 3
Add the liquid, a bit at a time, until you can form a dough ball. (You may need a bit more or less water depending on the type of flour you are using.)
Step 4
Place the dough on a sheet of parchment paper and pat down into a circle with the palm of your hands.
Step 5
Place another piece of parchment paper on top of dough and roll out into a 10 inch circle with a rolling pin.
Step 6
Remove the top parchment paper and invert dough over a pie shell.
Step 7
If using alone cook at 400 degrees Fahrenheit for 20 minutes.
Step 8
If using this with a filling, cook at 400 degrees Fahrenheit for 10 minutes, reduce temperature to 350 degrees and cook for another 50 minutes
Tips
- Pie Plate
0 Reviews
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