Gluten Free Pie Shell

Posted by Michele at 8:39 AM

1 1/2 cups of GF AP Flour (I really like the Bob's Red Mill Pie Flour, but the 1 to 1 is great, too)

4oz cold butter, grated

Up to 1/4 cup of water


Finger in the butter into the flour, until it's the texture of breadcrumbs.  A tablespoon at a time, work in the water.  I usually find 2 to 3 tablespoons does the trick for me.  Chill your dough for about 30 minutes, then roll it into a disc.  Press into an 8 inch pie plate and create your magic!  This shell is great for pies and quiche alike!