Gluten-Free Shortcrust
Gluten-Free Shortcrust
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Gluten-Free Shortcrust

Preparation
10 MIN
Makes
Two 23-cm (9-inch) crusts
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Ingredients

Preparation

  1. In a food processor, combine the flour and starch. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the egg and water and pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the food processor and form into two discs. Cover and refrigerate for 30 minutes.
  2. Roll out the dough between two sheets of parchment paper to about a 3 to 4-mm (1/8-inch) thick sheet. Line two 23-cm (9-inch) pie plates.

Comments

  1. Obviously you have little if any experience with gluten free pie crust. I wish you had mentioned Xanthan gum. I made your recipe according to directions. I followed everything. The end result was less than acceptable. The crust fell apart. I wouldn't hold together. The pie is in the oven right now. I hope it turns out good, but I'm not holding my breath.

  2. How can I read the other (6?) reviews?

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