Thanksgiving

Gluten Free Short Crust Dough is for Dessert.

Gluten Free Short Crust Dough takes 15 minutes to prepare.

Gluten Free Short Crust Dough takes 35 minutes to cook.

Gluten Free Short Crust Dough makes 8 servings.

The ingredients for Gluten Free Short Crust Dough are:

Here the recipe is doubled to make 2 pies, but the calorie calculations are based for 8 servings out of one pie bottom.

3/4 cup + 2 Tbs Tapioca flour
3/4 cup Cornstarch
1/4 cup + 2 Tbs Brown rice flour (plus more for dusting)
1/4 cup Sorghum flour
2 Tbs Sugar
1/2 tsp Salt
1 1/2 tsp Guar Gum
1 cup salted butter
3 large eggs

Here is how you make Gluten Free Short Crust Dough:

cube the butter into quarter inch sized bits and after combining all the dry elements mix the butter in with your fingers until well blended. Tenderly beat the eggs, do not over beat. Add to the dry mix and hand mix with a wooden spoon until well blended. Divide into 2 equal portions, put into small bowls and refrigerate for 2 hours, or up to 2 days.After dough has set roll out on dusted parchment paper. Gluten free dough is stickier than wheat dough and you'll need the parchment paper to lift it off the counter. Don't over work the crust. Roll quickly and put it in a pre-buttered pie tin. Shape the rim with your fingers and brush the rim with fresh milk, sprinkle with sugar if you like. I leave mine plain.Now your crust is ready for a filling! ENJOY!Serving Size: makes 2, 9 inch pie crusts 8 servings per pieNumber of Servings: 8Recipe submitted by SparkPeople user ENGLISHWIFEY.

The nutritional information for Gluten Free Short Crust Dough is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 188.6

• Total Fat: 12.6 g
• Cholesterol: 65.2 mg
• Sodium: 168.4 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 1.0 g
• Protein: 1.8 g

The dietary needs meet for Gluten Free Short Crust Dough is Gluten Free