1 1/2cupsBob's Red Mill Gluten-Free 1 to 1 Baking Flouror any multi-purpose gluten-free flour
2Tablespoonssugar
1/2teaspoonsalt
7Tablespoonscold butterfor vegan, use Crisco
4-6Tablespoonscold waterput an ice cube in the water while preparing the ingredients
1teaspoonapple cider vinegar
Nonstick cooking spray
Instructions
By hand, whisk together flour, sugar and salt.
Add in the cold butter (or Crisco) in small pieces.
Using a pastry cutter, mix until well combined. It will be dry and crumbly.
Add the apple cider vinegar and a couple of tablespoons of cold water.
Blend until the dough comes together, adding more water—1 tablespoon at a time—as needed.
The dough should not be sticky and should hold together when pressed.
Do not roll out the dough. Instead, press the dough into the pie plate, working it slowly up the sides of the plate.
Place the pie plate in the refrigerator until ready to use. If you are not using it within an hour, cover it with plastic wrap to hold in the moisture.
Follow the instructions on your pie recipe for baking temperatures and time.
For Pies That Are Unbaked (i.e., cream pies)
If you need to pre-bake the crust for chilled pies (think Lemon Meringue Pie), prick the bottom of crust with a fork and place pie crust in the refrigerator until you are ready to use it.
When baking an empty pie crust, fill it with pie weights or dry beans to prevent shrinkage and bake the pie crust at 375°F degrees for approximately 15 minutes or until crust is lightly browned.