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    Scott Adams

    Pie Crust #5 (Gluten-Free)

    Scott Adams
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    This recipe comes to us from Linda Sowry.



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    Makes one pie crust:

    1 ¼ cups gluten-free all purpose flour
    ¼ teaspoon salt
    1/3 cup shortening
    3 to 4 Tablespoons cold water

    In a mixing bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 Tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. (Then they talk about rolling it and setting it into the pie plate. Im going to jump in and say this is where we flatten the ball out in your hands and set in pie plate. I use the small end of the tart roller thing from Pampered Chef to roll it up the sides and around. Put a damp plastic wrap over it to make it smooth out more easily. You just need to get it up the sides, you wont have extra for a fancy edge.) Do not prick pastry. Bake as directed in individual recipes.

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    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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