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GF Rolled-out Pie Crust
Delicious TV, Toni Fiori---tweaked by Eve
I was so happy to find a gluten-free crust that can be rolled out, broadening the possibilities for dessert pies and bringing quiches and savory potpies back to our table! Coconut oil is the key. It acts a lot like my mother's old favorite, lard.
For one 9-inch crust:
240 ml1 cup GF flour
2 ml1/2 tsp. salt
79 ml1/3 c. coconut oil in solid form (room temperature in my climate)
44 ml3 T. water
Combine the flour and salt and then cut in the coconut oil. Sprinkle with water, mixing with a fork or your hands to form a soft dough.
Roll out the dough between two sheets of waxed paper. Peel off one of the sheets. Carefully turn the crust onto a pie plate and push it gently into place. Then peel off the remaining waxed paper. Trim the edge of the crust and use extra pieces to patch any breaks or holes. PUT THE PIE PLATE IN THE REFRIGERATOR FOR AT LEAST TEN MINUTES or until the filling is ready. (The oil is now distributed and will melt into a puddle at room temperature---as I learned the hard way;-)------however, if you are making a top crust, for instance for a potpie, don't refrigerate it---it gets too brittle (another lesson I learned the hard way.) Just make the filling first and leave the crust in the waxed paper until you are ready to use it.
For a prebaked pie shell, heat the oven to 350 F and bake the shell 15-20 minutes.
Variations: for a dessert pie, add 1 T. sugar and/or a pinch of cardamom.