Ingredients

The following ingredients have 16 Servings
  • 2 1/2 cups gluten-free flour
  • 1/2 tsp salt
  • 3 tsp sugar
  • 1/2 cup butter, cold and cubed
  • 1/2 cup vegetable shortening, cold and cubed
  • 1/2 cup ice-cold water

Instruction

  • In a large mixing bowl, whisk together the flour, salt, and sugar.
  • Add the butter and vegetable shortening and cut into the flour mixture using a fork or pastry cutter. Well combined pea-sized crumbs should be achieved.
  • Slowly drizzle in the water one tablespoon at a time (the full amount may not be needed) and mix until dough comes together.
  • Lightly dust a work surface with flour and turn out the dough onto it.
  • Pack the dough into a ball and cut it in half.
  • Flatten the two pieces into two discs and cover each one with plastic wrap and refrigerate for at least 60 minutes.
  • Once the dough has chilled, roll it out on a floured surface into a 12-inch circle.
  • Transfer to a 9-inch pie dish and gently press in.
  • Trim any excess dough and decorate the edges as you prefer.
  • Line the pie dough with baking paper and fill with pie weights (dried beans or rice also work well).
  • Bake at 400F for 15 minutes and then remove the pie weights.
  • Prick the pie crust with a fork and bake for 5 - 10 more minutes for a partially baked pie crust, OR bake for 15 - 20 minutes more for a fully baked pie crust.