Gluten free Pie Crust Mix from Cup4Cup

Cornstarch, White Rice Flour, Brown Rice Flour, Sugar, Tapioca Flour, Potato Starch, Salt, Thickener: Xanthan Gum

Details

-#Blend 1 pouch of the Cup4Cup Pie Crust Mix and 1 cup cold butter, cut into 1/2-inch cubes, together, until the mixture resembles coarse outmeal, using a food processor or a pastry cutter. Transfer mixture to a bowl. Add one large egg yolk and 10 tablespoons of ice water. Stir until the mixture looks crumbly. Knead until a dough forms. Divide dough in half and flatten into discs. Wrap each disc in plastic wrap and refrigerate for 1 hour. Remove dough from refrigerator 15 minutes before rolling. Roll one disc into a 12-inch circle, about 1/8-inch thick, lifting often to prevent sticking. Use Cup4Cup Multipurpose Gluten Free Flour to dust your work surface or roll dough between two pieces of plastic wrap. Transfer dough to a 9-inch pie dish and gently press it in. For single.crust pie: add the filling, trim and flute the edges. Refer to your pie recipe for baking instructions. Refrigerate extra dough for up to 3 days or freeze for up to one month.#

Nutrition Information (per 100 g)