Gluten Free Pie Crust

Step 1

Cut the butter and shortening into cubes about 1/2" in size. Place into the freezer for at least 15 minutes prior to mixing.

Step 2

Measure the water and place into the freezer while you mix the remaining ingredients.

Step 3

In a large bowl, combine the flour, cornstarch, salt and sugar. Stir well to ensure it's evenly mixed.

Step 4

Add the frozen butter and shortening cubes to the flour mixture. Toss the butter around to make sure it is completely coated with flour. Working as quickly as possible, use your thumb and first two fingers to squish the butter cubes into discs about the size of a quarter.

Step 5

Once all the butter has been worked into the flour, add half of the cold water. Toss the ingredients together to hydrate the flour. If any large clumps forms, break them apart. Continue to add the water a little at a time and toss it together until the dough forms into a rough ball. You may not need all of the water, but you should need most of it.

Step 6

Form your dough ball into a circular patty about 1 inch thick and wrap in plastic wrap. Place in the refrigerator for 2 hours or up to 5 days.

Step 7

Place a large piece of parchment paper on your counter and dust with 1 Tbsp of gluten free flour. Place your dough patty on the floured surface. Dust the top of the dough and your rolling pin with another bit of flour. You don't want a lot of flour, just enough to keep the rolling pin from sticking to the dough.

Step 8

Roll out your dough working from the middle and rotating the dough as you go to make sure you're working evenly. Roll until the dough measures 1 inch larger in diameter than the pie pan.

Step 9

Place the dough sheet onto a baking sheet and put into the refrigerator for 1 hour.

Step 10

Once the dough sheet has chilled, remove it from the refrigerator and flip it over into the pie pan. Work the dough gently into the pan, taking care not to press the dough in as it will stick. If you make any holes in the dough, patch them with leftover dough.

Step 11

Trim the dough about 1/2" outside of the edge of the pie pan. Fold the edge under and crimp however you'd like. Place finished pie shell in the freezer until ready to use. If you will freeze more than 30 minutes, make sure to cover with plastic wrap.