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Our Recipe for Gluten-Free Pie Crust: You'll Need: 2 sticks (16 tablespoons) cold butter (to make non-dairy: replace butter with vegan butter sticks or margarine), 4-6 tablespoons cold water. Bakes two 9 inches pie crusts. 1. Place mix in a bowl. Cut butter into small (about 1/2 inches) cubes. Work in half the cold butter until mixture is evenly crumbly. Add remaining butter, until pea-size pieces remain. Mixture will be in uneven crumbs. 2. Sprinkle water over mixture gradually, tossing with a fork. Add enough water for mixture to form a cohesive dough that holds together when squeezed. If dough is too dry, it will tear as you roll it out; if it's too wet, it will be tough and sticky. 3. Divide dough into two pieces, one slightly larger than the other; shape into disks, and wrap well. Refrigerate for 15 minutes before rolling. 4. Use larger piece of dough for bottom crust, and smaller piece for top crust. Dust work surface and top of dough with gluten-free flour or cornstarch before rolling. (if you don't have gluten-free flour or cornstarch, roll dough between pieces of plastic wrap or parchment paper). 5. Bake according to recipe directions. Baker's Tip: Crust should be baked until golden brown, and may take 5 to 10 minutes longer than a wheat crust to bake fully.
Rice Flour, Potato Starch, Cane Sugar, Salt, Xanthan Gum, Vitamin and Mineral Blend [Calcium Carbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2)].
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