Submitted by davidadmin on Tue, 11/29/2011 - 09:14
Pie Crust
Who doesn't love a great pie? You can definitely have it gluten-free, and this recipe is actually less fussy than traditional wheat crust, and offers up flaky goodness so yummy you can even make a
Spray 9” pie pan lightly with spray oil. Mix flour, sugar (if using), and salt in bowl of electric stand mixer. Add butter and mix with paddle attachment until crumbly. Add egg and lemon juice. Mix on low speed until dough holds together in a ball. Remove dough from bowl and form into a ball with your hands (divide in half if making two crusts). Lay out a sheet of wax paper or plastic wrap and place dough in the center. Place a second sheet of wax paper or plastic wrap on top of the dough, and press dough into a 1-inch thick disk. Place in the refrigerator to set for about ½ hour (or put it in the freezer for 15 minutes). Remove and roll out dough between the wax paper/plastic wrap to desired thickness, and remove top sheet of wrap. Place upside-down pie pan over center of rolled-out dough, slide your hand under the bottom layer of wrap/wax paper, and gently.
Can be made dairy-free; nut-free. Contains egg.