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Just in case anyone is thinking of making a pumpkin pie:

Gluten Free Pie Crust


1/2 c. GF all purpose flour--I used Better Batter*
1/4 tsp salt
1/4 tsp sugar


1TB butter, melted
1 TB. oil
1/4 tsp. vinegar
~2 to 3 TB cold water (enough so the dough forms a ball)

Roll dough into ball. Roll ball between 2 sheets of waxed paper so that it forms a circle. I found I didn't need extra flour when rolling out the dough, but ymmv.

Remove top sheet of waxed paper. Place sprayed pie plate upside-down on top of the dough circle, place hand under the bottom sheet of waxed paper and gently flip over to position crust in pan.

Proceed as you would for your pumpkin pie, apple pie, etc.

* If you're not using Better Batter or other GF flour blend with the xanthan gum already added, then you'll have to add it according to the manufacturer's recommendations.
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