Pie Crust

~ Gluten & Dairy Free ~

This is the BEST gluten-free and dairy-free pie crust I have ever tried!

This recipe will make 12 tarts or a single pie crust.

No rolling the dough!

Pastry Ingredients: 

1/4 cup cold vegetable shortening

1/4 cup cold original earth balance spread

1/3 cup cold water

1/2 tsp apple cider vinegar

1 egg, whisked

3 tbsp white sugar

1 cup white rice flour

1/4 cup Kinnikinnick pancake mix 

1/8 tsp sea salt or Himalayan salt

1/2 tsp xanthan gum

Preheat oven to 375 degrees

1)  Put cold butter and shortening in a metal mixing bowl, using two knives, cut the butter into little pieces. Add the cold water and set in the freezer for 5 minutes.

2) Beat an egg and put it in a stand blender or mixing bowl. Then add vinegar and the cold butter and shortening. 

3) In a separate bowl combine dry ingredients. Then fold into the wet ingredients. Blend until it forms a dough. Do not over blend. 

4) Form dough into a ball and wrap in plastic wrap. Place in the fridge for 10 minutes.

Time to prepare filling!

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