Preheat oven to 450°F.
Blend flour, xanthan
gum, and salt. Cut in shortening until
crumbly; add water mixing with a fork until dough is moistened. Using your hands, form dough into a ball and
lightly dust with gluten free flour.
Place dough between two
sheets of wax paper and roll out a large enough circle to hang over the edge of
pie plate. Carefully remove the top
sheet of wax paper and flip the crust into the pie plate. Remove remaining wax paper. Flute the edges of the dough on pie plate rim
and prick dough several times with a fork to avoid puffing during baking.
Bake until light brown,
about 8-10 minutes.
Cool on wire rack.
NOTE: pie shell may be baked with filling in it,
without pre-baking shell, if desired.
OPTION: Our test kitchen found that splitting the cup
of flour, using 1/2 cup Hodgson Mill All
Purpose Gluten Free Flour and 1/2 cup Hodgson
Mill Multi Purpose Baking Mix, rendered the best result. We suggest that if you are using this blend,
that 1/2 tsp. Hodgson Mill Xanthan Gum still
VARIATION: if using this recipe for a top crust, it will
give best result if used as lattice or cut outs placed on top of filling.
1 pie shell
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