Pie Crust


Who doesn't love a great pie? You can definitely have it gluten-free, and this recipe is actually less fussy than traditional wheat crust.


1 1⁄4 c
Cooqi Multi-Purpose Flour
1 T
sugar (omit for savory pie or quiche)
1⁄4 t
6 T
butter (cold, unsalted--cut into several pieces--OR 6T organic palm shortening)
2 t
lemon juice


Spray 9” pie pan with spray oil. Mix flour, sugar (if using), and salt in bowl of electric stand mixer. Add butter and mix with paddle attachment until crumbly. Add egg and lemon juice. Mix on low speed until dough holds together in a ball. Remove dough from bowl and form into a ball with your hands. Lay out a sheet of wax paper or plastic wrap, lightly spray the surface with spray oil, and place the dough in the center. Spray a second sheet of wax paper or plastic wrap with spray oil, and place it sprayed side down on top of the dough. Press the dough into a 1-inch thick round. Refrigerate to set for about ½ hour. Roll out chilled dough between the wax paper/plastic wrap to desired thickness. Remove top sheet of wrap, turn dough into pie pan and press to shape. Remove second sheet of wrap and crimp edges for a single-crust pie. To partially pre-bake, prick bottom of crust with a fork several times. Bake for 10 minutes at 350. Fill and bake per recipe.


Can be made dairy-free; nut-free. Contains egg.
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