Basic 100% Whole Wheat Pie Crust
This whole wheat pie crust uses wheat gluten as a secret ingredient to create a nice, crispy crust that is ideal for any pie or quiche.
Salt and 3/4 cup gluten-free flour should be combined in a bowl.
Using a pastry blender, incorporate shortening into flour mixture until crumbly.
Using your hands, combine the flour mixture with 2 tablespoons plus 1 teaspoon water until a dough ball easily forms; you may need to add more water.
On a floured surface, flatten the dough into the shape of a pancake and liberally sprinkle 1 tablespoon of flour on top.
A thin pie crust should be rolled out with a rolling pin and should be about an inch larger than your pie pan.
Transfer the crust to the pie pan after rolling it onto the rolling pin.