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Ellen’s Kitchen & Garden

Sugar Pie Crust - Gluten Free

Posted Thursday,
November 14, 2013
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By Ellen Fox Emerson, Publisher

Sugar Pie Crust Gluten Free

2 cups of gluten free flour
1 teaspoon of xantham gum
3 tablespoons of sugar
7 tablespoons of sweet cream unsalted butter
1/8 teaspoon of baking powder
1 egg, beaten
1 teaspoon of vanilla
3 tablespoons of cold water


In the bowl of a mixing stand blend all of the dried ingredients. Using the paddle attachment, add the butter, one tablespoon at a time and then the egg and vanilla. At this point it will be crumbs. Slowly pour the cold water in while the mixer is on medium high until it starts to hold together and looks well blended. Form a ball and then place on a lightly floured work surface. Carefully roll the dough out to form a shell approximately 1/8 inch thick. Gently drape the dough over your rolling pin and then transfer it to your pie plate and mold into the plate and crimp the edges. At this point you can let the crust sit in the refrigerator until you are ready to add the filling. There will more than likely be a cup of dough left over and you can use this for a crumb topping on an apple pie or a make a small rustic pie shell.
(With the leftover dough from my piecrust, I put it back in the mixing bowl and add ½ cup of brown sugar, 3 tablespoons of butter and ½ cup of pecans and mixed it up to form a coarse meal.)
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