Gluten Free Pastry

Great tasting simple gf crust recipe. I used butter instead of shortening & left the sugar out. It was pretty wet so I pressed it into the pie pan with a baggie on my hand instead of rolling it out. Worked great! Baked it unfilled at 350 until it browned for a cold pie. Held its shape really well when sliced. I only made a single batch for this bottom crust pie.

Really easy and fast!!! I used all purpose gluten free flour!!

I used a mixed all purpose flour and doubled the recipe for a two crust Apple pie. I put the shortening in the refrigerator for 30 minutes and used ice water. It rolled well between the wax paper layers. Just a little patting on the bottom layer to fit into the pan after putting the pie plate upside down on the rolled dough with wax paper on top removed but bottom paper still in place and flipping it onto the pan. The top layer was tricky but holding the edges of wax paper, I flipped it over the apples. Not much repair work. Baked well but looks like rocks while baking. Froze the pie and reheated when needed at 375 for 40 minutes. Gluten free people loved it! 4 stars only due to difficulty in handling. Freezing it somewhat would probably work but the refrigerated shortening and ice water did work also.

Made some modifications - really just flying by the seat of my pants. I used butter vs. vegetable shorting and substituted a gluten free baking mix for 1/4 of the rice flower. Still a bit gritty, but consistency and color turned out nice. Also I was able to work with the crust on a silicon baking mat and it was well behaved. I did let it sit in the fridge for a while (while preparing the apples for the apple pie) so i imagine that helped a bit. I will use the recipe again and probably fiddle with the "flour" mix a bit more.