Traditional Pie Crust:
Light And Flaky

The start of any pie is the traditional pie crust. Summer season is here and a fruit pie is the perfect time to showcase nature's bounty with a fresh fruit pie. So for a perfect beginning to the perfect pie, try this original pie crust recipe.

(dairy, dye, egg, gluten, peanut,soy and tree nut free)

For some quick tips on how to make a beautiful but delicious crust the first time, see below.

• 2 cups gluten free flour blend
• 2 tsps. xanthan gum
• Pinch salt
• 2 T. date sugar or granulated sugar
• 8 T. coconut oil
• 1/2 cup cold water
• 4 tsp. cider vinegar

Preheat oven to 350 degrees. Lightly oil a 10" pie pan.In a medium bowl, combine gluten free flour blend, xanthan gum, salt and date (or granulated) sugar. Stir well to mix ingredients.
Melt coconut oil until liquid but not hot. Add coconut oil, water and cider vinegar together. Stir.
Pour oil mixture into dry ingredients and work with your hands until combined. Do not over-mix as the dough will get tough. Dough will look and feel a little wet.
Divide dough in half, keeping the unused half covered.
Dust the work surface with gluten free flour blend. Work the remaining half of dough into a flattened out disk with your hand. Place on board dusted with flour. Roll out with a floured rolling pin to 1/4 inch thickness. Work quickly-dough will dry out. Place dough into prepared pie pan. Crimp edges and add pie filling. Top with second crust and crimp edges together. Slit top crust in several places for a steam vent. Chill pie for 30 minutes in freezer before baking.
For Precooked CrustAfter adding crust to pie pan, crimp edges and freeze 30 minutes.During this time preheat oven to 350 degrees. Remove the crust from freezer after 30 minutes. Prick the bottom with a fork a few times. Line the crust with parchment paper and fill with dried beans or pie weights. Bake in preheated oven for 20 minutes. Remove paper with weights and bake 15-20 minutes more until golden brown.

Pie-Crust Making Tips: Easy Lessons 1-2-3!