LEAF PIE CRUST RECIPES

Steps:

• In a medium mixing bowl, combine flour, salt, and xanthan gum.
• Cut butter (or shortening) into flour.
• The butter should resemble the size of small peas.
• Add milk.
• Use your hands to work the milk into the dough, until the ingredients are combined and the dough forms a ball. Add more milk if needed.
• Divide dough in half and roll one dough ball between two pieces of wax paper. Repeat with the second dough ball.
• Remove the top piece of wax paper and place the pie pan upside down on dough.
• Flip the pan and pie crust dough over so the pie pan is right side up. Peel the wax paper off. Repair and pinch the gluten free pie crust dough into shape.
• If you are baking the crust and then filling it with filling, preheat oven to 425°F (220°C). Bake for 15 - 18 minutes or until cooked through.
• For other recipes where you bake the pie with the filling in it, follow the recipe baking instructions.

Steps:

• In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of waxed paper into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of waxed paper; invert crust into a 9-in. pie plate. Remove the remaining waxed paper. Trim and flute edge. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.