1 cup GF all-purpose flour
½ cup tapioca flour
3 tablespoons vegetable shortening
3 tablespoons cold butter, chopped
1 teaspoon xantham gum
1 tablespoon apple cider vinegar
1.5 teaspoon salt
1 egg, beaten
¼-1/2 cup milk or water
The process is identical to regular pastry. Process the dry ingredients in a food processor, add your shortening and butter, and pulse 3-4 times, quickly, just until the mixture resembles chunky breadcrumbs. Then add your egg and ¼ cup milk - pulse until the dough balls up. Add additional milk as needed to make the dough gather.
You MUST chill this dough for at least an hour before using it - or you can even freeze it at this point. Wrap it in plastic wrap and put it in the freezer for 45 minutes and then the fridge for the last 15.
Dust a cutting board or large surface and rolling pin with GF all-purpose flour and go at it - either roll a large pie crust out, or make mini-crusts as I did (I cut them out using a 2 inch biscuit cutter). Carefully move the dough to a greased pie plate or cupcake pan (I used vegetable oil to grease) and fill as desired. If you're doing a fruit pie, pre-bake the crust for 10 minutes at 425 before proceeding.
I cheated on a couple of the quiches and just grabbed a ball of dough and pressed it into the tin to make a crust - no rolling. And even THOSE came out well. So this, thankfully, is a non-cranky dough. Yay.
Recipe Courtesy: No Face Plate
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