One of the most essential items in my family's Thanksgiving and Christmas meals is pie! The problem is that it can be hard to find a gluten free pie or even a frozen gluten free pie crust at the store. And when you do find one it is crazy expensive! Now you have an easy and inexpensive way to get that beautiful flakey crust that so many of us crave around the holidays. I have tried several crusts over the years and many of them were hard to work with or broke apart easily or were even a bit tough. This one is soft, flakey and much easier to work with than other gluten free crusts I have tried before. The effect is absolutely beautiful! If you want to use this crust for a more savory dish such as chicken pot pie then you can simply take out the sugar and it works perfectly! Enjoy!
Original recipe from: https://www.mamaknowsglutenfree.com/gluten-free-pop-tarts/?fbclid=IwAR0IDLr7jEVy4WnFpJ95RuPbfz7XhKmO2fenKnniGqgxhEbHHzuTdjZH9is
- All purpose gluten free flour - 2 3/4 c.
- sugar - 1/4 c.
- salt - 1/2 tsp.
- butter - 1/2 c. (1 stick)
- Crisco (shortening) - 1/2 c.
- eggs - 2 large
- apple cider vinegar - 1/2 tsp.
- ice cold water - 6 tbs.
- Chop the butter and shortening into small bits and freeze for 5 minutes.
- To your standing mixture, add the flour, sugar, and salt. If you are using this recipe for a more savory dish, feel free to omit the sugar altogether.
- Add the cold butter and shortening to the flour mixture and blend until crumbly. It will look like there are a bunch of peas hiding in the dough. It's perfectly ok if you still see small lumps of butter like this. You can still proceed to the next step.
- Add eggs, water, and apple cider vinegar until a smooth dough has formed.
- Shape the ball and refrigerate for at least 45 minutes. This recipe makes two pie crusts.
* Note: You may want to cover the edges of this crust halfway through baking. I have noticed that it tends to brown quickly in the oven.