A simple single pie crust recipe that's great for everything from apple pie to quiche lorraine. It's buttery, flaky, and doesn't crumble apart when you cut into it. This recipe was not tested by Bob's Red Mill. Gluten Free, Low Sugar, Soy Free.
Combine the flour and xanthan gum in the food processor.
Cut the butter into small pieces. Add the butter to the food processor. Pulse until the mixture has a mealy texture. The butter pieces should be no larger than BBs.
Add the egg and process until you form a dough that sticks together. If your egg wasn't "wet" enough to get a nice soft dough ball (or maybe you live in a dry climate), add the ice cold water one teaspoon at a time until you reach the desired consistency.
Set your dough onto a sheet of wax paper. Flatten it into a disk about 1 inch thick. Put another piece of wax paper on top. Roll it with a rolling pin until it is 1/4-inch thick (or the desired thickness for what you are making).
Peel off the top wax paper. Turn the dough upside down into your pie dish, position it so that it's centered, peel off the remaining wax paper. Gently press it into the pie pan.
Put a piece of aluminum foil in the pie crust and fill it with dry beans or pie weights. Bake at 400°F for 10-12 minutes or until the edges feel dry. At this point it should be ready to fill and bake as you desire!
