Gluten Free Featherlight Vinegar Pastry

Name: Gluten Free Featherlight Vinegar Pastry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 pie shells
Ingredients: 2 1/4 cups gluten-free flour (plus additional flour for rolling); 1 teaspoon xanthan gum, rounded; 1/2 teaspoon salt; 3/4 cup shortening; 1 tablespoon vinegar; 1 large egg, beaten; 4 tablespoons ice water

Submitted by LARavenscroft

"This is a gluten free pie crust recipe that I got when I attended a gluten free cooking class put on by my local grocery store. A lady that I work with who is an excellent pie baker said that this crust was very good. She had no idea that it was gluten free. I use recipe #289608 for my flour mix. Makes a two crust pie or two single pie crusts. Cook time is for a baked pie shell. Refrigeration time not included."

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Ready In:: 25mins
Ingredients:: 7
Yields:: 2 pie shells

ingredients

2 ¹⁄₄ cups gluten-free flour (plus additional flour for rolling)
1 teaspoon xanthan gum, rounded
¹⁄₂ teaspoon salt
³⁄₄ cup shortening
1 tablespoon vinegar
1 large egg, beaten
4 tablespoons ice water

directions

In a mediuim bowl, blend all of the dry ingredients until well blended.
Cut in the shortening until coarse crumbs form.
In a small bowl, beat the vinegar and egg together with a fork.
Add the ice water and combine.
Stir the wet ingredients into the dry ingredients with a fork and keep blending until the door forms a ball.
Work a little with your hands to obtain a smooth texture.
Cover and refrigerate for 30 minutes or more before rolling out.
Divide the dough in half and roll out on waxed paper or plastic wrap dusted with flour.
Roll out to a 11" circle, using as much flour as needed to prevent sticking.
Place the dough in a 9" pie plate.
Repeat with second piece of dough and cut steam vents in top if making a two crust pie.
Fill with filling, and place second piece of pastry on top, adjust to fit.
Roll under and crimp pastry.
Bake as directed for filling used.
For a baked single crust, prick the pastry with a fork on sides and bottom.
Bake the crust in a pre-heated 450 degree oven for 10-12 minutes or until slightly browned.
Cool before filling.

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Reviews

This was a great gluten free pie crust. I used it to make a chocolate pie and no one could tell it was gluten free. Thanks so much for sharing! :)

Az B8990
I made this when I wanted to make some gluten free butter tarts for a function I was attending. My celiac friends loved them and my husband could hardly tell the difference between the regular and gluten free. I have passed the recipe to and out of town celiac friend anad she was very grateful for it.Highly reccomend if you need to be gluten-free. Thanks for posting.

baroth2