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Gluten Free Pie Crust
- 2 cups Ella Bella Gluten Free flour
- 1 tsp salt
- 2 tbsp psyllium husk
- 2/3 cup and 2 tbsp Shortening/Butter/Substitute
- 5-9 tbsp iced water
Mix flour, salt, and psyllium husk. Add Crisco until crumbly. Add iced water until it all sticks together.
Let sit for 1-2 hours. This step is not necessary, but very helpful. Cut dough in half. Roll out dough between parchment paper or plastic wrap. Place dough in pie pan. Roll out second half if needed or freeze until you need another pie crust
*Note on Crisco. Yes, Crisco. Really. I have tried butter, all-natural shortening, vegan butter, cream cheese, or a mix there of. Crisco tastes the best, however the other items will work.
Adapted slightly from a family recipe; Adelaide (Miller) Hogan/Ann (Miller) Bach