1 cup all purpose Gluten Free Flour 1/4 cup (1.9 oz) margarine or butter at room temperature 1/2 egg (mix with a fork then separate) 2 tsp water Mix together flour and margarine (or butter) until crumbly. Add 1/2 egg and mix until dough comes together. Add 2 tsp. water until dough holds together for rolling. Shape dough into disc onto a sheet of wax paper. Cover with an additional sheet of wax paper. Roll out to diameter slightly larger than your pie plate. Ease crust into pan. Crimp fold edges of crust to make pretty top. Pierce slightly with fork. Bake for 15 minutes at 425 degrees if you need a pre-baked pie crust for your recipe. Or, you may par-bake the crust for 5-7 minutes to firm up the crust prior to adding your filling To prevent the crust from shrinking, add dry beans or pie weights during baking time.
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