Agave Gluten-Free Pie Crust
1 single layer pie crust
- 2 cups white rice flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup (1/2 stick) butter or margarine, chilled
- 1/4 cup vegetable shortening, chilled
- 1 tablespoon Domino® Organic Blue Agave Nectar Syrups
- 1 egg, slightly beaten
- 5 to 7 tablespoons ice water
Preheat oven to 400°F. Prepare 8- or 9-inch round pan.
In medium bowl, combine flour, salt and baking powder. With a pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Create a well in the center of flour mixture; add egg and agave nectar. Add water, 1 tablespoon at a time, and, using your hands, work mixture until soft dough forms. Dough must be moist, not sticky and crumbly.
Place dough in prepared pan, pressing into bottom and up sides. Create a scalloped edge by pressing the dough between two fingers of one hand, and one finger of the other hand.
If desired, you may roll the dough, but it will crack as you roll it. Simply press the dough back together, and dust with extra rice flour to prevent sticking.
Line pie crust with parchment paper or foil; coat with nonstick cooking spray. Fill with dried rice, beans or pie weights to weigh dough down. This prevents crust from bubbling or losing its shape.
Bake 10 to 15 minutes. Fill when completely cooled.
Roll dough onto parchment paper until desired size is reached. Place pie pan upside-down over dough. Flip parchment paper and pan right side up. Remove paper. Cut and shape dough to fit pan.