|Gluten Free Pie Crust|
A gluten free life does not have to be a pie-less one. Apple pie, cream pie, quiche... Using Bob's Red Mill gluten-free flour blend, you can bake up a tender flaky crust. (This blend may have too strong a taste for a double-crust fruit or cream pie. If using it for a meat pie, sprinkle a little of the pie's seasoning on top and be sure to poke vents.)
For two single crusts or a dozen tarts:
1 1/4 cup Bob's Mill gluten-free flour blend
1 tsp xanthan gum
1/4 tsp lite salt
1 tsp baking powder
1/4 cup olive oil
1/2 cup cold water
Blend the dry ingredients together, then add the olive oil. Mix until crumbly.
Add water, a tablespoon at a time, until the dough sticks together as a soft dough. At first it may seem sticky, but as the water absorbs it will have the texture of a traditional pie crust: dry, but workable. Make two dough balls.
One ball at a time, roll the dough out, firmly but gently. If you have parchment paper on hand, it is useful to roll the dough out between two sheets. Gently peel off the top sheet. (Without parchment paper, you may need to gently lift it from the counter with a spatula.) Fold the rolled dough in half gently and place into the pie plate. The crust may shrink a little when you bake it so leave some slack.
Proceed with your recipe. If you need a pre-baked shell, bake for 8-10 minutes at 400F.