Gluten Free Featherlight Vinegar Pastry

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 1/4 cups gluten-free flour (plus additional flour for rolling)
• 1 teaspoon xanthan gum, rounded
• 1/2 teaspoon salt
• 3/4 cup shortening
• 1 tablespoon vinegar
• 1 large egg, beaten
• 4 tablespoons ice water

Recipe

• 1 in a mediuim bowl, blend all of the dry ingredients until well blended.
• 2 cut in the shortening until coarse crumbs form.
• 3 in a small bowl, beat the vinegar and egg together with a fork.
• 4 add the ice water and combine.
• 5 stir the wet ingredients into the dry ingredients with a fork and keep blending until the door forms a ball.
• 6 work a little with your hands to obtain a smooth texture.
• 7 cover and refrigerate for 30 minutes or more before rolling out.
• 8 divide the dough in half and roll out on waxed paper or plastic wrap dusted with flour.
• 9 roll out to a 11" circle, using as much flour as needed to prevent sticking.
• 10 place the dough in a 9" pie plate.
• 11 repeat with second piece of dough and cut steam vents in top if making a two crust pie.
• 12 fill with filling, and place second piece of pastry on top, adjust to fit.
• 13 roll under and crimp pastry.
• 14 bake as directed for filling used.
• 15 for a baked single crust, prick the pastry with a fork on sides and bottom.
• 16 bake the crust in a pre-heated 450 degree oven for 10-12 minutes or until slightly browned.
• 17 cool before filling.