Rollable Pie CrustContributed by: Nan Goodman, Food ScientistThis recipe uses the Gluten Free Biscuit & Baking Mix as a base to make a rollable 9-inch pie crust.
Directions
Combine baking mix, flour, starch and sugar. Cut in shortening with a pastry cutter until pieces are the size of small peas.
Combine vanilla, egg and water. Add all at once to flour-shortening mix, and stir only until combined. Dough should form a soft ball. Place in gallon-size plastic ziploc storage bag and flatten to a small disc. Refrigerate for one hour. Remove dough from refrigerator. Leaving dough in bag, roll out to approx. 10-inch circle. Cut open seams of bag. Remove one side of bag, and place dough side down in pie plate. Fit dough to pan and remove the plastic bag. Flute edges. For pastry shell, prick lightly with fork if desired. Bake 400°F for 12-14 minutes, cool, and fill with pie filling. For filled pie, such as pumpkin or pecan, do not prick crust. Fill with filling and bake according to recipe. Makes 10 servings. |
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