GF Pie Crust
1 c. GF flour blend like King Arthur’s Measure for Measure or Bob’s Red Mill 1 to 1 (plus xanthan if your GF flour doesn’t have the xanthan already).
1/2 tsp salt
1/2 tsp sugar–you can omit or use stevia, etc.
2 TB butter, melted
2 TB. oil
1/2 tsp. vinegar
~4 to 6 TB cold water (enough so the dough forms a ball)
Divide in 2 balls–one piece should be somewhat bigger than the other. Roll each ball between 2 sheets of waxed paper so that it forms a circle.
Peel off the top layer of waxed paper off the larger circle. Place a pie pan that’s been sprayed with non-stick spray upside down on top of the dough, centering it as much as possible. Place your hand under the waxed paper and flip the whole thing over and press gently into the pie pan.
Bake at 350 degrees for about 5 minutes before adding the prepared filling. Bake an additional 5 to 10 minutes.
ETA: Depending on the size of the pie, you can adjust the recipe. You might just be able to make one bottom crust not a double crust if your pan is large.
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