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Tender Pie Crust

By Wendy Cohan, from the Wendy Cohan collection

Yield

1 crust

Introduction

This recipe is adapted from Karen Robertson.

Ingredients

	1¼	cups all-purpose gluten-free baking mix (2 parts brown-rice flour, 1 part sorghum flour, 1 part tapioca starch, ½ part potato starch), plus up to 1 tablespoon more as needed
	¼	cup tapioca starch
	¼	cup potato starch
	1½	tsp. guar gum or 1¼ tsp. xanthan gum
	2	tsp. crystalline fructose
	½	cup plus 1 Tbsp. Earth Balance vegan margarine or shortening (if using shortening, add ½ tsp. salt)
	1	large egg plus 1 egg yolk
	1½	Tbsp. apple-cider vinegar or cold water

Steps

Mix together the dry ingredients, then cut in the margarine or shortening carefully until there are no lumps larger than the size of a pea.
Beat together the eggs and water or vinegar.
Make a well in the dry ingredients and add the egg mixture, stirring carefully with a fork to combine.
When the dough is just barely beginning to hold together, turn it out onto a floured surface and flatten and fold, then flatten and fold again. Do not overwork the dough. Roll out carefully between 2 sheets of waxed paper.
Remove the top sheet of waxed paper and invert the crust into a 9-inch pie pan. Using waxed paper, press the crust into the pan, then remove the paper. Use a similar technique for top crust if making a 2-crust pie.

Notes

Read more about gluten-free holidays in “A gluten-free Thanksgiving.”

This content is from the Wendy Cohan collection.

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Pumpkin pies

Three recipes for Thanksgiving

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