Wednesday, October 4, 2017

Gluten-Free Double Pie Crust

The Perfect Gluten-Free Pastry for Extra Large Double Pie Crust 


2 ¾ cup Gluten-Free all purpose flour
1 Teaspoon sea salt
1 cup butter flavored shortening
8 – 9 Tablespoons ice cold water


Sift together flour and salt.
Cut in shortening with pastry cutter or butter knives.
Add water 1 tbsp at a time to carefully form a ball.
Divide ball in two.
Chill in refrigerator for 1 hour

Roll on floured surface or between sheets of wax paper to desired diameter.

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