Gluten Free Pie Crust

Gluten Free Pie Crust
adapted from eatingglutenfree.com

2 c. EGF All-Purpose Flour*
1/2 tsp. xanthan gum
2 Tbs. sugar
1/2 tsp. salt
6 oz. cream cheese, softened
1 c. real butter, softened

Completely combine flour, xanthan gum, sugar, and salt. Set aside. Use an mixer on low speed to mix the cream cheese and butter together. Add the dry ingredients; mix just until the dough clumps together. Divide
the dough into 2 discs, wrap in plastic wrap, and refrigerate for 30-60 minutes.

Roll each disc out between 2 lightly floured pieces of plastic wrap until they are 1/8" thick. Transfer crusts to pie pans.

* With your fingertips, pinch the top of the dough to make ridges all around the top of the crust or just press it all around with the back of a fork. Fill with your favorite pie filling and bake as that pie recipe directs. Makes one double crust or two single crusts.

For unbaked pies, such as cream pies, preheat the oven to 375°.

Pick the bottom of the unbaked crust all over with a fork. Line the inside of crust with aluminum foil. Fill it with pie weights, uncooked rice, or beans.

Bake for about 25 minutes or until very lightly browned.

Lift foil and weights out of the shell and bake until browned, 10-15 minutes more, checking frequently to prevent over baking. Remove from the oven and cool completely before adding filling.

*Mix featherlight and GF flour mixes. In a large bowl combine 3/4 c. featherlite to 1/4 c gf mix.

Gluten-Free (GF) Mix
3 c. rice flour
1 c. potato starch (NOT potato flour)
1/2 c. tapioca starch

Mix well.

Featherlight Mix
1 c. Rice flour
1 c. cornstarch
1 c. tapioca starch
1 Tbs. potato flour (NOT potato starch)

Mix well.