1 C. gf flour (King arthur’s cup for cup gf flour works nicely)
1/3 C. earth balance dairy free butter
2 tbsp. earth balance dairy free butter
1/2 tsp. salt
1 large egg
1-2 tbsp. ice water
1/2 tsp. xanthan gum
This recipe originally was from Mc’Calls cookbook from my late mother’s cookbook. It has been adapted to gluten free cooking.
Freeze all the ingredients except for the eggs and the Xanthan gum, and water.
In a workbowl of the food processor (using the metal blade) mix the cubed dairy free butter (if you can tolerate dairy you can use butter, I can’t so I don’t use it anymore), salt, flour, and Xanthan Gum. Pulse until its all mixed together and resembles coarse corn meal. Add egg and pulse until it starts to come off the sides. If it looks dry add up to 2 tbsp water, pulse until combined (things will almost come off the sides like a tornado towards the sides of the bowl.
When done form into ball and put in the fridge for about 2 hours to cool. Roll out into your favourite pie and enjoy. Double for 2 crusts.