| @type | WebSite |
|---|---|
| @id | https://12tomatoes.com/#website |
| url | https://12tomatoes.com/ |
| name | 12 Tomatoes |
| publisher | Object (type: stdClass) |
| potentialAction | Object (type: stdClass) |
| @type | Organization |
| @id | https://12tomatoes.com/#organization |
| name | 12 Tomatoes |
| description | Making Mealtime Meaningful |
| url | https://12tomatoes.com/ |
| logo | Object (type: stdClass) |
| sameAs |
|
| @type | Recipe |
| @context | http://schema.org/ |
| @id | https://12tomatoes.com/gluten-free-pie-crust/#recipe |
| headline | |
| name | Gluten Free Pie Crust |
| description | It's so tender and flaky! |
| url | https://12tomatoes.com/gluten-free-pie-crust |
| inLanguage | en-US |
| isPartOf | Object (type: stdClass) |
| author | Object (type: stdClass) |
Ingredients
- 1 1/2 cups all-purpose gluten free flour
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1 egg, beaten
- 2 teaspoons apple cider vinegar
- 1 teaspoon xantham gum
- 1/2 teaspoon kosher salt
- Ice water, as needed
Preparation
- In a large bowl, whisk together flour, xantham gum, and salt. Cut in chilled butter until crumbly.
- Mix together the egg and apple cider vinegar in a separate bowl. Add to the flour mixture and stir until well blended. Add ice water, one tablespoon at a time, until dough holds together when squeezed.
- Gather dough into a ball, wrap in plastic wrap, and refrigerate until chilled, about 1 hour. Roll out and use as needed. Enjoy!
It's so tender and flaky!
Serves 2
Course:
Adapted from Free Range Cookies.