Gluten Free Pie Crust Mix | 402 g

Susie Gluten-Free Baking Flour (brown rice flour, white rice flour, potato starches, tapioca starches, sorghum flour, xanthan gum), organic cane sugar, sea salt.

1/2 lb butter (227g) 8 tbsp (120mL) ice water.
Yield: 2 pie shells or 1 pie shell with top. 1. Preheat oven to 350°F (180°C). 2. Cut the cold butter into cubes. Using a food processor, blend the butter and Susie Gluten-Free Pie Crust Mix until crumbly and dry. 3. Add 8 tbsp (120 mL) of ice water and blend until small lumps or balls form. Add 1 additional tbsp of ice water if the dough is too dry. 4. Form the dough into 2 equal-sized balls. Flatten, wrap, and refrigerate for at least one hour. 5. Remove from the refrigerator and roll out between two sheets of plastic wrap to the desired size. Remove the top layer of plastic wrap, place in a pie plate, and press into shape. Remove the remaining plastic wrap.
For single-crust pies: Perforate and blind bake for 10 minutes, then add the filling to the pie shell. Trim and flute the edges. For double-crust pies: Add the filling to the blind-baked pie shell. Roll the second crust as directed above in #5, place the dough over the filled crust. Trim the edges, press together, and flute. Lightly brush the top crust with milk or egg wash and sprinkle with 2 teaspoons of sugar (optional). Cut small slits in the top crust. Bake according to your pie recipe's instructions.

Foods prepared in Quebec
Gluten-free
Dairy-free
Kosher

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