Gluten Free Pie Crust
September 30, 2013
Categories: Desserts, Native American, North American, 5 Ingredients Or Less, Easy/Beginner Cooking, Baby Shower, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Vegan, Vegetarian, Flour, Pies, Spring 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."
- 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
In a large bowl, mix the flour, salt and sugar.
Cut in the margarine with a pastry cutter until mixture resembles coarse meal.
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.)
Place the dough on a sheet of parchment paper and pat down into a circle with the palm of your hands.
Place another piece of parchment paper on top of dough and roll out into a 10 inch circle with a rolling pin.
Remove the top parchment paper and invert dough over a pie shell.
If using alone cook at 400 degrees Fahrenheit for 20 minutes.
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 & Variations
- Pie Plate