Makes 1 9-inch pie crust Difficulty
1-1/4 cup gf flour 6 Tablespoons cold unsalted butter, cut into small pieces 2 Tablespoons cold vegetable shortening 1/4 teaspoon salt 4 Tablespoons ice water, or more as needed
Place the gf flour and salt in a medium bowl. Using a pastry cutter or 2 knives, cut the butter and shortening into the flour and salt mixture until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and mix just until incorporated. Continue to add more ice water as needed, a tablespoon at a time, until you have a smooth dough. Form the dough into a disk, wrap tightly with plastic wrap, and refrigerate for 1 hour.
Remove the dough from the refrigerator and place on a lightly gf floured surface. (We use an extra large Silpat - a sort of "rubber" non-stick mat - which really helps prevent the dough from sticking to the bottom surface.) Lightly flour the surface of the dough with gf flour. Roll the pastry to a large round, about 12-inches in diameter. Transfer to a deep 9-inch pie dish, trim to within 1/2 inch of the pan, and crimp decoratively. You may find that the outer edges will break off before you can fold them under and crimp - just use excess dough and press onto the outer edge to form and even edge then crimp. Prick with a fork, cover and refrigerate for 20-30 minutes.
Preheat the oven to 400°F.
Bake for 15-30 minutes or until light brown in color. Remove from the oven and let cool completely on a wire rack.
Fill with your favorite pie filling.
We used The Gluten Free Pantry’s Country French Bread mix flour for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.