2
cups Gluten-free flour blend (see below)
1/2 tsp Salt
1 Tb Coconut palm sugar, xylitol, or fructose
3/4 cup Coconut oil or non hydrogenated margarine – make sure it is very cold
3 - 5 Tb Ice Water – add ice to ¼ cup water and let sit 5 minutes
1 Tb Coconut palm sugar, xylitol, or fructose
3/4 cup Coconut oil or non hydrogenated margarine – make sure it is very cold
3 - 5 Tb Ice Water – add ice to ¼ cup water and let sit 5 minutes
1 Egg organic,
free range (for egg free add 1 tablespoon flaxmeal to 3 Tb warm water. Place in freezer for 10 minutes to thicken
2 tsp Gluten Free Clear Vinegar
2 tsp Gluten Free Clear Vinegar
Preheat oven to 425 degrees.
- Using your mixer combine gluten-free flour blend, salt, and sugar.
- With mixer on low slowly add oil or margarine and mix until mixture resembles small peas.
- Add the egg or egg substitute and vinegar. Slowly add the ice water, 1 tablespoon at a time, until mixture begins to hold together like a ball. The dough should be very soft and pliable.
- To roll out dough you will need 2 pieces of wax paper. Lay a piece of wax paper on the counter. Place ½ of the dough on the plastic wrap and cover top with the other piece. Using a rolling pin roll dough to desired size. If dough is too sticky place in freezer for 10 minutes and roll again. Sometimes I will use a small amount of brown rice flour on the wax paper if dough is real sticky.
- After rolling dough remove top piece of wax paper and carefully place in 9 inch pie pan. If dough tears some just use your fingers to glue back together.
- Crimp edges and add desired pie filling. For 2 crust pie roll out crust and place on top. Make slits on top crust in several places.
- Most pies will bake at 425 degrees for 45 minutes to 1 hour
Gluten Free Flour Blend:
1 cup Brown Rice flour
1 cup White Rice Flour
1/2 cup Tapioca Starch
1/2 cup Potato Starch
1 Tb Xanthan gum
Mix together and store in a sealed container. Use cup for cup in place of regular flour.
