Serves: 8
Total Calories: 2,761
Thoroughly combine flours, xanthan gum, sugar, and salt. Set aside. Use an electric mixer on low speed to mix the cream cheese and butter together. Add the dry ingredients and mix just until the dough clumps together. Divide the dough into 2 discs, wrap in plastic wrap, and refrigerate for 30 to 60 minutes.
Sprinkle some GF mix on a clean surface. Roll each disc into a circle that is 1/8-inch thick. Transfer crusts to pie pans. With your fingertips, pinch the top of the dough to make ridges all around the top of the crust or just press it all around with the back of a fork. Chill 20 minutes before filling. Fill with your favorite pie filling and bake as that pie recipe directs. Makes one double crust or two single crusts.
If pre-baking: Preheat oven to 375°F. Prick the bottom of crust all over with a fork. Line the inside of crust with aluminum foil. Fill it with pie weights, uncooked rice, or beans.
Bake for about 25 minutes or until very lightly browned. Lift foil and weights out of the shell and bake until browned, 10 to 15 minutes more, checking frequently to prevent over-baking. Remove from the oven and cool completely before adding filling.
*This is one of the few recipes in which we use a commercial gluten free flour blend. We've tried this recipe without the Bob's Red Mill flour and it just didn't work as well. This flour mix can be purchased over the internet, in your local health food store, or from well-stocked supermarkets.
This Best Gluten Free Pie Crust recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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