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Agave Gluten-Free Pie Crust

2 cups - white rice flour
1/2 teaspoon - salt
1/4 teaspoon - baking powder
1/4 cup - butter or margarine, chilled
1/4 cup - vegetable shortening, chilled
1 tablespoon - Florida Crystals® Organic Light Agave Nectar
1 - egg, slightly beaten
5 to 7 tablespoons - ice water

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 center of flour mixture; add egg and agave. Using your hands, adding water 1 tablespoon at a time, work mixture until soft dough forms. Dough must be moist, not sticky and crumbly.

Place dough in an 8- or 9-inch round pan. Using your hands, press 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.

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.

Preheat oven to 400┬░F. Line pie crust with parchment paper or aluminum foil coated with non-stick cooking spray. Filll with dried rice, beans or pie weights to weigh top down. This prevents crust from bubbling or losing its shape. Bake 10 to 15 minutes.

Quick Tip:
Roll dough onto a piece of parchment paper until you reach desired size. Place pie pan upside-down over dough. Flip parchment paper and pan right side up. Remove paper. Cut and shape dough to fit pan.