Dry Ingredients

2 cups GF all-purpose flour
3/4 cup millet flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1 tablespoon sugar

Wet Ingredients

3/4 cup GFCF butter (Earth Balance, Spectrum) or ghee
1 egg
1 teaspoon apple cider vinegar or lemon juice
2 to 3 tablespoons ice water

1) Measure dry ingredients into a food processor. Pulse a couple of times to mix together.
2) Measure the GFCF butter or ghee, egg, and vinegar or lemon juice into the food processor. Pulse a couple of times, until pea-size dough balls are formed.
3) Slowly add ice water, one tablespoon at a time, pulsing a couple of times between each addition. Add enough water until the dough is crumbly and will stay formed when you press it together with your fingers. Do not over-mix.
4) Split the dough into two equal-size balls, one for each crust. Roll dough between sheets of plastic wrap to about 1/8-inch thick.
5) For pre-baked crusts, bake for 12 minutes in a 375° oven, until golden brown. Makes 2 crusts.

GFCF Baking Tip

Both GFCF butter and ghee work very well in this delicious and versatile recipe. If you use the GFCF butter, you'll want to refrigerate the dough for one hour before rolling. If you use ghee, be sure it's room temperature before mixing with dry ingredients and increase water by 1 to 2 tablespoons.

Recipe © 2010 Inga Smith. All Rights Reserved.