Free Love Bakery Pie Crust Mix is really friendly to work with! I’ll even let you in on a little secret… you don’t have to cut the butter substitute in like your grandma does, you can use your mixer. Cream your butter substitute, add the dry mix and blend until just incorporated. Whisk together your eggs, water, and vinegar and slowly add to your mix while blending on low to medium speed. Voila! Pie dough. It’s the beauty of gluten free, there’s no gluten to overwork leaving you with a tough crust. Plus, gluten free flours don’t absorb oils like wheat flour does, so there’s no need to mess around cutting in cold butter.
The dough works best if it's chilled for a bit after mixing. I usually wait about 30 minutes, but if you don't have that kind of time you can work with it sooner, you just might need a bit more flour for rolling. I love my silicone pie mat. You can check out what Amazon has to offer here.
The best advice I can offer for working with our pie dough is use plenty of flour and always flip the rolled sheet into your hand or pan. If you have enough flour on your sheet, you can easily slide the dough once it's in the pan.
Once you fill up your crust with yumminess, repeat the process for the top crust. The final step is turning your edges so your pie is sealed. My Grandma was the speediest crust turner you'd ever meet. When I first started baking.... I was HORRIBLE at this part. You'll find your way, keep working on it. Remember, it doesn't have to be beautiful to be delicious! There's lots of ways to finish an edge, this video shows a simple pinch.
When you're all done sealing your edge, cut a few vent holes in the top of your pie and it's ready for the oven!