If you don’t need to make the full 6 pie crust recipe, this version makes a top crust, bottom crust, and a spare crust to freeze for later.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, could be egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, vegetarian, and potentially vegan recipe.
- 1/4 cup shortening (I use Spectrum)
- 1 cup margarine, or two sticks (I use Fleishmann’s unsalted, but you could also use an additional 1 cup shortening)
- 3 cups gf flour mix – 2 cups flour, 1 cup starch
- 1 TBS xanthan gum (if not GF, just use 3 cups flour and omit this)
- 1 1/2 tsp baking powder (optional, omit if corn-free)
- 1 TBS sugar
- 1 1/2 tsp salt
- 1 large egg white (or egg replacer of your choice)
- 1 TBS cider vinegar
- ice cold water
Combine flours, xanthan gum, baking powder (if using), sugar, & salt in a large bowl. Add shortening & margarine and cut in using a pastry blender or 2 knives until it begins to resemble coarse meal.
In a measuring cup with a spout, beat the egg, vinegar, and enough water to equal 1/2 cup. Gradually add the liquid to the flour, tossing with a fork, until the pastry gathers into a mass.
If the dough needs more water, add 1/4 cup iced water at a time, until sticks together.
Divide the pastry into 3 portions and form each into a patty-like disk. Each patty makes 1 crust. Put each in a small ziploc and freeze, or, if you are using now, chill for at least an hour. If you freeze, the dough must be completely thawed before rolling.
For easier handling, roll out between two sheets of plastic wrap. Peel off top piece of plastic wrap, position dough in greased pie pan, then remove bottom piece of plastic wrap.
This makes 3 single pie crusts, perfect for making a double-crusted pie and setting one crust aside in the freezer for a rainy pie day.