5 Cups Pamela’s Gluten-Free Flour
1 tsp Baking Powder
1 tsp Salt
1 lb Tenderflake Shortening
1 Tbsp Vinegar
1 Tbsp Brown Sugar
Sift Flour with baking soda, salt and brown sugar.
Cut the shortening in with the pastry blender until crumbly.
In a measuring cup, beat the egg, add vinegar and enough cold water to make one cup.
Pour over flour, a little at a time, stirring with a fork until dough begins to stick together.
Handle with care, and make a ball with the dough in the bowl.
Chill in the fridge while covered.
Keep in the refrigerator for up to two weeks in sealed bags, or freeze up to two months.
I’ve noticed that it’s easier to roll out this dough and keep it’s shape if you freeze it first, and then thaw it.
A Flakey Pie Crust!
Pie crust is always hard.
When I am in a pinch or just feeling lazy I will buy the Kinnikinnick Pie Crust (when I can find it) I find it’s a great substitution if you are in a hurry.
When making this pie crust you really have to feel out the recipe and add more water, or more flour depending on the consistency, however, I did find that once I froze the dough, and defrosted it, it rolled much easier and held it’s shape easier. You may want to considering making the dough and freezing it if you want a pretty decorative pie top.
Also, when I made the pies in the photo, I froze them in the muffin tin before taking them out, so they held their shape and didn’t fall apart.