Categories: Gluten Free
Ingredients
- 1/2 cup shortening
- 1/2 cup potato starch
- 3/4 cup corn starch
- 1 teaspoon sugar
- 1 1/2 teaspoons baking powder
- 3 teaspoons xanthan gum
- 1/4 teaspoon baking soda
- 1/4 cup plus 1 tablespoon milk
Directions
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Preheat oven to 400 degrees. In a medium bowl, combine all ingredients. Mix well to remove all lumps. If dough will not stay together, blend in an extra tablespoon of milk. Roll out dough on floured surface or between two sheets of waxed paper. Circle of dough should be 1 1/2 inches larger in diameter than pie plate. I personally prefer to use waxed paper for ease in placing dough into the pan.
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Remove top sheet of waxed paper (if using) and place pie crust into pan. Trim excess dough and pinch edges at top of pie pan to form a pretty border.
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If using a non bake filling, prick pie crust all over with a fork. Bake 10-14 minutes until crust is golden brown. Allow to cool.
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If using filling that will be baked, do not prebake pie crust.
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Makes one 9- or 10- inch pie crust.