~ 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!
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!