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Gluten-Free Single-Crust Pastry

A tasty pie crust recipe
Prep Time6 hours
Cook Time1 hour
Total Time7 hours
Course: Pie Crust
Cuisine: American
Servings: 8
Calories: 144kcal
Author: My Dairy-Free Gluten-Free Life

Ingredients

  • 1 1/4 cups gluten-free flour I used the Pure Pantry All Purpose Baking Mix
  • 1/4 teaspoon sea salt
  • 1/4 to 1/8 teaspoon xantham gum I did not use because the Pure Pantry Mix has it in the mix
  • 2 Tablespoons margarine Vegan
  • 4 Tablespoons shortening I didn't have any so used coconut oil
  • 3 - 6 Tablespoons ice-cold water

Instructions

  • Dice the margarine and shortening and add to the flour & salt mixture. Blend well, handling as little as possible while adding the ice-water.
  • Blend until dough just holds together.
  • Wrap dough in plastic wrap and Refrigerate at least 2 hours or overnight.
  • Then roll out and place dough into pie pan.
  • NOTE: I found I could not roll this dough no matter how I tried. So I dumped it into my pie dish and finger pressed it up the sides and into the bottom.
  • This worked well. I poured my prepared pumpkin pie puree into the pie crust and baked.
  • Bake as you would any recipe calling for uncooked pie crust.

Notes

Nutritional values are based on one serving

Nutrition

Calories: 144kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Sodium: 108mg | Fiber: 1g | Vitamin A: 125IU | Calcium: 13mg | Iron: 0.7mg