Monday Morning Extra: Single Gluten-Free Pie Crust

A versatile crust for savory or sweet pastries.

2 Tbs water
1/2 Tbs egg substitute
1 1/4 cups gluten-free flour, plus a little extra for rolling
1/2 tsp xanthan gum
1/2 tsp salt
1/2 cup transfat-free, vegan shortening

1. Preheat oven to 350°F.

2. Warm water slightly and mix in egg substitute until thoroughly blended.

3. In a large bowl, whisk together flour and xanthan gum. Cut in shortening with knives or a pastry blender until the mixture forms a coarse meal. Add in egg substitute until dough hangs together.

4. Roll out dough to 1/8″ thickness on parchment paper or a lightly floured surface with a lightly floured rolling pin.

5. Transfer rolled-out dough to a pie plate and prick a few times with a fork to prevent bubbles. Bake 25 minutes, until lightly browned.


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