1 ½cupsBob's Red Mill Gluten Free 1 to 1 Baking Flouror another gluten free flour
2tablespoonssugar
½teaspoonsalt
7tablespoonscold butterfor vegan, use Crisco
8-10tablespoonscold water(put an ice cube in the water while preparing the ingredients)
1teaspoonapple cider vinegar
Pam 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 prebake the crust for chilled pies (think Lemon Meringue Pie), prick 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 or 20 minutes or until crust is lightly browned.
Notes
Note: The amount of needed water may vary depending upon what gluten free flour you use. For Bob's Red Mill, you will need about 10 tablespoons of water.