This is my favourite season ~ the fruit trees are laden with fragrant peaches, figs, plums, apples and pears waiting to be picked, visiting friends are sent home with vegetables from the garden, the sky glows in that cornflower shade of late-summer blue, and the first whispers of Autumn can be heard.
(makes one crust. for a double crust, make 2 recipes.)
1 1/4 cups Gluten-Free Flour Blend*
1 tablespoon sugar (optional)
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup cold butter, cut into chunks
1/4 cup cold shortening, cut into chunks
3 tablespoons ice water
1/4 teaspoon apple cider vinegar
In a large bowl, combine flour blend, sugar, salt & xanthan gum. Cut in butter and shortening until mixture resembles coarse crumbs.
Combine egg, ice water and apple cider vinegar in another bowl; beat with fork until mixed. Add egg mixture to flour blend mixture; just until moistened. (You might not need to use all of the egg mixture, so pour in a little at a time.) Shape pastry into a disk, wrap and refrigerate at least 1 hour.
Remove from refrigerator; let stand 15 minutes at room temperature. Place pastry between 2 pieces of parchment paper and roll out into 12-inch circle. Transfer to an ungreased 9-inch pie pan. Fill and bake as directed in pie recipe.
*I mix together 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup of potato starch, 1/3 cup tapioca starch + 1 tsp xanthan gum and it makes the best gf flour I've ever used.
And if you'd like my gluten-free pie crust recipe, I've shared it below. This recipe has been my faithful standby for 4 or 5 years now. It delivers such amazing flavour and texture that most don't believe it's gluten-free. But it is. All the more reason for us gluten-free folk to celebrate.