Pie crust
Pie Crust 1 ½ cups Bob’s Red Mill All Purpose GF Baking Flour * 1 teaspoon sugar ½ teaspoon salt ½ teaspoon baking powder 1 ½ teaspoons xanthan gum ½ cup shortening 1 slightly beaten egg 3 to 6 tablespoons milk (an amount that allows you to work with the crust.) Blend dry ingredients. Cut in shortening until particles are the size of small peas. Add liquids to flour mixture and toss with a fork until all flour is moistened. Chill dough thoroughly. Return to room temperature before rolling out. Roll between two floured pieces of wax paper. To decorate a top crust, use a cookie cutter to cut out shapes and a butter knife to remove them from the dough. Replace the pieces to partially y cover the holes, pressing the edges into the crust. Bake per pie instructions. *(I use Bob’s Red Mill All Purpose GF Baking Flour as it is a heavier flour and makes the crust easier to work with than with a lighter flour mix.)
Pie Crust 1 ½ cups Bob’s Red Mill All Purpose GF Baking Flour * 1 teaspoon sugar ½ teaspoon salt ½ teaspoon baking powder 1 ½ teaspoons xanthan gum ½ cup shortening 1 slightly beaten egg 3 to 6 tablespoons milk (an amount that allows you to work with the crust.) Blend dry ingredients. Cut in shortening until particles are the size of small peas. Add liquids to flour mixture and toss with a fork until all flour is moistened. Chill dough thoroughly. Return to room temperature before rolling out. Roll between two floured pieces of wax paper. To decorate a top crust, use a cookie cutter to cut out shapes and a butter knife to remove them from the dough. Replace the pieces to partially y cover the holes, pressing the edges into the crust. Bake per pie instructions. *(I use Bob’s Red Mill All Purpose GF Baking Flour as it is a heavier flour and makes the crust easier to work with than with a lighter flour mix.)