Pie Crust
This weekend, cancel your pie order and cook to impress. This Gluten-free crust will melt in your mouth and tastes so good. Yum!
Instructions
9 stepsPreheat your oven to 200ºC/400ºF.
Combine all the ingredients in your food processor and mix well on high pulse for one minute
Add 2 Tbsp of cold water to the processor and pulse again until it forms a dough.
Turn out onto a floured board and roll out with a rolling pin.
Grease your pie pan lightly and gently lay the crust down. Trim excess dough around the edges, leaving some extra space roughly 1/2-inch wide.
Using a fork, prick the bottom of the crust.
Place a sheet of baking paper on top and add pie weights. If you don’t have pie weights, dry beans or rice works too.
Bake for 10 minutes or until golden.
Remove from the oven and take out weights. Cool before using.
Recipe Notes
To refrigerate your gluten-free pie crust:
Follow the above Instructions: until step 6, wrap in plastic wrap and place in the fridge. The crust will keep for up to 24 hours. When you take it out of the refrigerator, lightly sprinkle it with some flour and roll it out before baking.
