Ingredients for Gluten Free Featherlight Vinegar Pastry
- Gluten Free Flour
- Xanthan Gum
- 1 teaspoon salt
- Shortening
- Vinegar
- Egg
- 1/4 cup ice water (plus more as needed)
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How to Make Gluten Free Featherlight Vinegar Pastry
- In a large bowl, whisk together the gluten-free flour blend, salt, and sugar.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the cold vegetable shortening until just combined.
- In a small bowl, whisk together the apple cider vinegar and ice water. Gradually add to the dry ingredients, mixing gently until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently form into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out half of the dough to your desired thickness (about 1/8 inch). Carefully transfer to a 9-inch pie plate.
- Trim and crimp the edges. Prick the bottom with a fork to prevent bubbling.
- For a pre-baked crust, line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes.
- Remove the weights and parchment paper and bake for another 10 minutes, or until lightly golden.
- If using for a double-crust pie, repeat steps 6-8 with the remaining dough. If using for a single crust pie, bake as indicated above.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
0g
Fat
99g
Carbs
0g
