CRISCO GLUTEN FREE PIE CRUST RECIPES

Steps:

• "Put ice cubes in a glass or cup and fill with cold water. Do not sift flour. In the bread machine, put flour and salt and start the dough cycle. Measure and add the shortening, such as Crisco. Let the machine continue to mix until it seems granular, or half the size of peas, and then add the water 1 T at a time. When the humidity is high you will need less, otherwise in the winter when the air is dry, you will need it all. By adding it 1 T at a time lets you see where the dough is. If it seems not wet, then stop and let the machine finish rolling it to a smooth finish, you may need to use a rubber spatula to help it along or push it down to keep it rolling. When it seems smooth then take it out roll into 2 balls and wrap in plastic wrap or a cover container and put in fridge to chill. This makes crust for a 2 crust pie . If it seems not enough, use 1 1/2 recipe. Roll out onto a slightly floured board.Start in the middle of the dough and make a dent, then roll once forward and then towards you, turn half way and repeat this until it is uniform and the size for the pan. It should be a little larger than the pan. "

Steps:

• "Put ice cubes in a glass or cup and fill with cold water. Do not sift flour. In the bread machine, put flour and salt and start the dough cycle. Measure and add the shortening, such as Crisco. Let the machine continue to mix until it seems granular, or half the size of peas, and then add the water 1 T at a time. When the humidity is high you will need less, otherwise in the winter when the air is dry, you will need it all. By adding it 1 T at a time lets you see where the dough is. If it seems not wet, then stop and let the machine finish rolling it to a smooth finish, you may need to use a rubber spatula to help it along or push it down to keep it rolling. When it seems smooth then take it out roll into 2 balls and wrap in plastic wrap or a cover container and put in fridge to chill. This makes crust for a 2 crust pie . If it seems not enough, use 1 1/2 recipe. Roll out onto a slightly floured board.Start in the middle of the dough and make a dent, then roll once forward and then towards you, turn half way and repeat this until it is uniform and the size for the pan. It should be a little larger than the pan. "