Single Pie Crust
Pie crust is notoriously difficult to make, but the beauty of this one is that it is simple and very forgiving. If the crust cracks once it is in the pan, just press it back together. If some of the crust comes off while crimping, just pinch it back on. The flours and the shortening lend themselves to flakiness, so you will not be disappointed.
This may also be used as a double pie crust, but I find that it doesn’t work as well by just doubling the ingredients. Make 2 separate recipes for the double pie crust.
Total Timeunder 1 hour
Make Ahead RecipeYes
- 5 tablespoons cold water
- 2 cups Betsy’s Baking Mix
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 2/3 cup organic palm fruit oil shortening, chilled
Measure the water into a liquid measuring cup and place it in the freezer just while you are measuring and mixing the other ingredients.
In a large bowl, whisk together the baking mix, salt, and xanthan gum. Then cut in the chilled shortening with a pastry cutter (do not use your hands). There should be lumps the size of peas in the dough; it is very important not to over mix the dough. Add the water a small amount at a time, tossing lightly with a fork to mix just until the dough begins to come together.
Dump the dough out onto plastic wrap and wrap tightly. Press the dough into a ball, then flatten it into a disk. Double wrap the dough and let it chill for at least 30 minutes.
Remove the chilled dough from the refrigerator and roll it out between 2 sheets of parchment paper (or on a floured pastry cloth), rolling from the middle in one direction only and turning an eighth of a turn with each roll, until the dough is 1/8 inch thick and a large enough circle to fit a 9-inch pie plate.
Remove the parchment paper and press the dough into a 9-inch pie plate. If the dough cracks, just press it back together with your fingers. Crimp the edges and use according to your recipe’s instructions.
Store the unbaked pie crust, tightly wrapped and frozen, for up to 2 months.
2010 Elizabeth Gordon