P. Powel
The beauty of this gluten-free pie crust is it has great texture. It’s soft enough to slide onto a pie plate, but not so delicate that it won’t easily crumble when pulled or pressed. It also tastes good enough to use on any kind of pie, whether it is the sweet or savory type.
Ingredients
2 C. King Arthur Flour (KAF) brand Gluten Free All Purpose Flour Mix*
½ tsp. salt
8 Tbs. unsalted butter, well chilled
1 large egg, lightly beaten
8 to 10 Tbs. iced water
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