Gluten-Free Dairy-Free Pie crust
1 1/2 cups of gluten-free flour mix*
1 tsp xanthan gum
1/2 teaspoon salt
1/2 Tablespoon raw honey or Lakanto
4 Tablespoons Earth Balance Natural Margarine Soy-Free
6 Tablespoons Spectrum Natural Organic Palm Shortening
3 Tablespoons water (if the water is ice cold it is harder to press into the pie pan)
Place the gf flour mix, salt, xanthan gum and sweetener, Earth Balance Margarine and Spectrum Shortening in the food processor and pulse to mix. Add the water and process until it is mixed.
( It might be best to do the mixing in stages. First add the dry ingredients and pulse. Then add the Margarine and shortening and pulse. and then add the water and pulse again ) Since mine gives off an odor I have to send mine outside with the boys so I don't make them do all those steps.
Press with your hands into the pie pan that has been lightly greased with the shortening.
Use Egg wash over the pie crust once it has been pressed into the pan before filling. I used 1 egg YOLK mixed with about 1/2 Tablespoon of water and brushed on with my fingers and wiped up the excess with a paper towel. (My brush falls apart so I don't use it)
Baking time should be under 35-40 minutes for a 400 degree oven or the crust will begin to burn. Watch carefully. The agave nectar causes this to brown which I like. Perhaps using foil to cover the edges if you need to cook longer.
*My Gluten-Free Flour Mix (all are Bob's Red Mill)
1 1/2 cups sorghum flour
1 cup cornstarch or potato starch
1 cup tapioca starch
1/4 cup millet flour
We enjoy this crust with The Creamiest Pumpkin Pie Ever!