I am still working on mastering the art of a good, strong, flaky & light pie crust. I have gotten the flavor & texture correct & at the end it seems fine, but it tends to fall apart as I’m rolling it off of the counter top into the pie shell. Well, I have since realized that as long as it comes out okay in the end, and tastes delicious, then I can always piece it together in the pie plate. Don’t get frustrated. It tastes great & no one will ever know you had to piece it together before baking. Ssshhh! It’s your secret! 😉 Enjoy!

For a single crust:

1 cup g free all purpose flour with xanthan gum, plus extra for rolling to sprinkle on baking surface, rolling pin & to add as needed

1/2 tspn salt

1/3 cup coconut oil, plus a little more to grease the pie plate with

(Make sure the coconut oil is solidified, if not, use vegan shortening)

2 – 4 TBSPNS ice water

Directions:

1. Put water in ice cubes in a glass bowl, or measuring cup & set aside.
2. In a Large bowl, mix together flour & salt.
3. Add the coconut oil & break up in flour mixture with fork or pastry blender (this is my preferred tool) & cut into flour until it resembles coarse crumbs.
4. 1 TBSPN at a time, scoop some ice water & pour into mix.With a fork, mix together with each Tablespoon worth of ice water.
5. When the dough is meshing together, but not too gooey/sticky or not too dry, then it’s done.
6. Grease your pie plate with coconut oil. This prevents a g free crust from sticking to pie plate when cutting & serving.
7. Sprinkle some flour on surface & rolling pin. Save some more to side in case of needing more to prevent sticking to rolling pin & surface.
8. With dough still in bowl, knead lightly the dough until it forms a ball.
9. Place dough onto floured surface & roll out into an 11″ circle & to a 1/2″ thickness. Sprinkle more flour whenever needed while rolling & when about to transfer dough to pie plate.
10. Roll into a half (one side on top of the other) & place in pie plate. *This is where I mentioned it can come apart. Pick up as much together as a whole as you can & piece together the rest after. Work with your fingers to get everything sticking together. On the edges bunch together to make a small pile & pinch the edges to make a decorative edge. Place your filling in the pie plate (whatever one you wish). The flavor is great & no one will know that you ever had to piece it together (if you have to 😉 ) Hope you enjoy it! **You can also use this crust for savory pies like we do every Christmas Eve with our “Meat” & bean pie! This is a good crust for savory & sweet recipes!

***Note: To make a 2 pie crust recipe, double this recipe & roll out top & put on top of filling & pinch both crusts together with whatever edging you want.