I tried several flour combinations before consulting the experts and purchasing Gluten Free Pantry’s pie crust flour mix. It even says “Perfect Pie Crust” right on the packaging! How can you go wrong?!
1 pkg Gluten Free Pantry Perfect Pie Crust flour
1/4 tsp baking powder
2 tbsp sugar
1/2 cup + 1 tbsp cold Earth Balance
1/2 cup + 1 tbsp cold Earth Balance Shortening
egg replacer equivalent to 2 eggs
2 tbsp cold water
1 tbsp apple cider vinegar
Combine all the dry ingredients in a medium size bowl. Cut the butter and shortening into the flour mixture until it resembles small peas.
In a glass mixing cup, combine the wet ingredients. Add the wet ingredients to the dry and mix with your hands until well combined.
Cover the dough with plastic wrap and refrigerate for one hour. Divide the dough in half. This recipe makes enough for two 9″ pie shells. You can save the remaining pie dough for another time if you wish by placing it in the freezer.
Roll with a rolling-pin between 2 pieces of parchment paper to about 1/4″ thick (or slightly thinner). Place in a pie dish, crimp and trim the edges, and enjoy with your favourite pie recipes!