Gluten Free* Classic Pie Crust Recipe | Yummly

Gluten Free* Classic Pie Crust

CRISCO
15Ingredients
15Minutes
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Ingredients

US|METRIC
  • 1 1/3 cups Pillsbury BEST Multi Purpose Gluten Free Flour Blend (FOR SINGLE CRUST)
  • 1/2 teaspoon salt (FOR SINGLE CRUST)
  • 1/2 cup vegetable shortening (well-chilled, FOR SINGLE CRUST)
  • 1 large egg (FOR SINGLE CRUST)
  • 4 tablespoons ice cold water (FOR SINGLE CRUST)
  • 2 cups Pillsbury BEST Multi Purpose Gluten Free Flour Blend (FOR DOUBLE CRUST)
  • 1 teaspoon salt (FOR DOUBLE CRUST)
  • 3/4 cup vegetable shortening (well-chilled, FOR DOUBLE CRUST)
  • 1 large egg (FOR DOUBLE CRUST)
  • 6 tablespoons ice cold water (FOR DOUBLE CRUST)
  • 2 2/3 cups Pillsbury BEST Multi Purpose Gluten Free Flour Blend (FOR DEEP DISH DOUBLE CRUST)
  • 1 teaspoon salt (FOR DEEP DISH DOUBLE CRUST)
  • 1 cup vegetable shortening (well-chilled, FOR DEEP DISH DOUBLE CRUST)
  • 2 large eggs (FOR DEEP DISH DOUBLE CRUST)
  • 8 tablespoons ice cold water (FOR DEEP DISH DOUBLE CRUST)
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    Directions

    1. BLEND flour and salt in medium mixing bowl.
    2. CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
    3. BEAT egg with water. Pour over flour mixture. Toss with fork until mixture comes together. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together. TIP Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
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