Get ready for gluten free pumpkin pie bliss!! This really is a no fail pie crust, truly. And it is crumbly and flaky and just what it needs to be to cuddle around creamy pumpkin, or sticky pecan, or even grace the bottom of a chocolate cream pie this Thursday.
Makes two pie crusts:
2 1/2 cups Tom Saywer Gluten free flour
1/2 teaspoon salt
2/3 cup of butter, cold and cut into small pieces *(or you can use 1/3 Crisco, and 1/3 butter if you so desire)
1 egg
6 to 8 Tablespoons cold water
2 tbs sugar
In a food processor:
Add flour and salt and sugar to a food processor, and pulse twice. Add butter in little pieces. Pulse quickly (1/2 second intervals) until all the butter is cut into the flour into pea sized bits. Add 1 egg and pulse to combine (important to add the egg in this order.) Sprinkle 1 Tablespoon of the water at a time working it into the mixture and pulse until combined. Repeat till all is moistened and dough comes together and is smooth.
If using right away to make a pie: Roll dough from center to edges on waxed paper, forming a circle about 12 inches in diameter. Transfer to pie plate by flipping the waxed paper upside over onto pie plate. Peel off waxed paper. Crimp edges. (Do not prick pastry). Bake as directed in individual recipe for the pie crust.
If you make ahead, store it in plastic wrap in a ziploc bag.
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