MAKING GLUTEN FREE 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:

• Preheat oven to 350°F. Place a baking sheet on the rack in the center of oven.
• For the pie crust: In a medium mixing bowl, combine flour, salt, and xanthan gum.
• With a pastry cutter, cut butter into flour mixture until the butter is small, no larger than the size of a pea.
• Add milk and combine. Use your hands to work the milk into the dough. Add additional milk if needed.Knead dough until it comes together. Form a ball with the dough.
• Place the dough ball onto a large piece of parchment paper and shape into a disc. Cover with a second piece of parchment and roll out into a 10-inch circle.
• Peel the top piece of parchment paper off, and invert into a greased pie pan. Flute the edges. Use your fingers to repair any tears in the crust, if needed.
• For the filling: In a medium mixing bowl, mix sugar, maple syrup, melted butter, eggs, salt, and vanilla. Add pecans and stir just until combined.
• Pour filling into the prepared crust. The pecans will float to the top as the pie bakes.
• Place the pie on the baking sheet and bake for 45-55 minutes until the center is set and the pie doesn’t jiggle when shook. Cover the pie with foil halfway through to keep the edges of the crust from burning.
• Remove the pie from the oven and cool completely before cutting.