Ingredients
- 10.5 oz gluten free baking flour
- 1.5 teaspoon Xanthan Gum (use only if not already in the GF Flour)
- 10 tablespoons butter (very cold and cut into small cubes)
- 1 teaspoon salt
- 2 large eggs (beaten)
Instructions
- Put the flour, (and xanthan gum, if using) and salt in a food processor, and pulse-chop to combine
- Add the butter, and process until the mixture looks like lumpy sand
- Add the eggs, and process until a ball forms. Flatten the dough into a disk, wrap in plastic wrap, and chill for 1 hour
- When you remove the dough from the fridge, let it rest for 5 minutes to soften a bit, so it can be more easily rolled out
Notes
Makes two 8" pie crusts.
Nutrition Facts
Gluten Free Pie Crust
Amount per Serving
Calories
2037
% Daily Value*
Fat
132
g
203
%
Saturated Fat
75
g
469
%
Trans Fat
5
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
35
g
Cholesterol
673
mg
224
%
Sodium
3498
mg
152
%
Potassium
187
mg
5
%
Carbohydrates
195
g
65
%
Fiber
30
g
125
%
Sugar
9
g
10
%
Protein
41
g
82
%
Vitamin A
4039
IU
81
%
Calcium
266
mg
27
%
Iron
11
mg
61
%
* Percent Daily Values are based on a 2000 calorie diet.