HOW TO MAKE PIE CRUST

Easy Pie Crust

Yield: two, 9-inch pie crusts; or one double crust (such as for apple pie)

Ingredients:

• 1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix (no yeast is used in this recipe)
• 2 sticks (16 TBSP) unsalted butter, chilled
• 7 to 8 TBSP ice cold water
Variations:
• For a flakier crust, use 8 TBSP unsalted butter and 8 TBSP shortening
• For a non-dairy crust, use 8 TBSP margarine and 8 TBSP shortening

Directions:

Preheat oven to 350°. In bowl, cut chilled butter through bread mix with two knives until small pea sized pieces are formed, or use paddle attachment on mixer. Slowly add water until dough comes together, not sticky. Add additional water if dough is too dry. Do not over-handle dough.

Divide dough in half and roll out between two sheets of parchment or plastic wrap, thin about 1/8th inch.

Peel off top paper and invert into a lightly greased pie dish. Peel off second sheet and fix crust edge. (Chill dough for 30 minutes if dough is too soft.) Bake unfilled crust on bottom oven rack for 28-30 minutes, or bake with your favorite filling following your pie recipe directions. Dough can be frozen for later use, wrap in plastic and freeze. Thaw completely to use.

Chef’s note: This crust is perfect pre-baked and then filled with pudding, fresh fruit or your favorite filling. Or, for pies that bake with their crust, do not pre-bake, fill with quiche, pumpkin pie, or apple pie filling and bake the crust with the pie as directed.

© Pamela's Products, Inc.