Krissy's GF/DF Pie Crust

Double ingredients if making a pie with top and bottom crust)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the chopped butter, shortening, and water into separate small bowls. Place the bowls in the freezer for a few minutes to get really cold. In a large bowl, mix the dry ingredients together. Use two knives to cut the butter into the gluten-free flour and other dry ingredients until you have pea sized lumps of butter. Then add the remaining wet ingredients and mix to combine. Scrape down the sides of the bowl. Shape the dough into a ball. Place the ball on top of a piece of plastic wrap. Press the dough ball into a disc shape (does not need to be full size yet). Wrap the dough disc in the plastic wrap and refrigerate for at least 1 hour. Remove from the refrigerator and let stand at room temperature for 5 minutes. Unwrap the dough disc and place it onto a piece of plastic wrap lightly floured with gluten-free flour. Lightly flour the top of the dough disc with gluten-free flour and cover with another sheet of plastic wrap (you can use the piece the disk was wrapped in). Roll out the dough disc into a 10-12 inch round circle, for a 9-inch pie pan. Carefully place the dough into a greased 9-inch pie pan, peeling away the plastic wrap. Press the dough into the bottom and sides. Seal any cracks, if necessary. Shape the sides of the pie crust. Fill and bake as directed in your pie recipe OR-- --Blind bake. Take a fork and prick the bottom of the dough. Then line the pie dough with parchment paper or foil. Add in the pie weights (ie dried beans). Bake at 350°F for 45-50 minutes if making a crust for a pie that you will fill and bake again. Bake for 60 to 75 minutes if making a crust for a pie that is done with baking (like a no bake pie). Lightly place a piece of aluminum foil on the pie crust about halfway through baking to prevent the crust getting too brown.