Gluten Free Pie Crust

Yield: 1 Pie Dough - Single Crust 8 to 10 inch pie

Ingredients:

• 1 1/3 cups Valley Kitchen All-Purpose Flour
• 2 tsp white sugar (optional)
• 1/2 tsp baking powder
• 1/3 cup butter, cold
• 2 eggs

extra gluten free flour for rolling

Instructions:

1. In a large bowl or food processor, blend the Valley Kitchen All-Purpose Flour, sugar (optional) and baking powder. A little sugar in the dough is a nice option if you are baking a sweet pie. 
2. Cut the cold butter into small cubes. Add to the processor, or bowl, and cut the butter into the flour. The butter should be small pieces but sill visible. 
3. Break the eggs into a bowl and add them to the dough. Mix until the dough starts to form a ball. 
4. Turn the dough onto a work surface and, using a dough scraper or similar tool, gather the dough into a rough ball. Work the dough until it holds together. Knead to completely blend the dough. 
5. Lightly flour the counter and top of the dough. Roll to fit the plate. Use a baker's spatula, or long thin knife, to loosen the dough from the counter surface as you roll. Push the dough together if it cracks. 
6. Slip a thin plastic cutting sheet under the dough and slide the dough into the pie plate. If it breaks a lot, knead it back together and re-roll. Remember, gluten free flour does not get tough with over-working, but it can become too dry if excess flour is added. 
7. Scoop or pour the filling into the pastry lined plate. 
8. Bake according to instructions. 

Double Crust 8 to 10 inch pie or 44-48 mini tarts

Ingredients:

• 2 1/4 cups Valley Kitchen All-Purpose Flour
• 1 Tbsp white sugar (optional)
• 1 tsp baking powder
• 1/2 cup butter, cold
• 3 eggs

extra gluten free flour for rolling. 

Instructions:

1. Follow the instructions for single pie crust. 
2. If you are making a top, roll the reserved piece of dough. Fill the plate with your filling. Moisten the edge of the bottom crust and slide the top over the filling. Seal the edges, cut vents, and bake according to instructions.