Simply Gluten-Free Pastry Recipe

Directions

Mix flour and sugar together in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Mix in egg until combined. Add water, 1 tablespoon at a time, and knead until the pastry holds together. Form into a ball. Cover with plastic wrap and refrigerate until cold and firm, about 1 hour.
Cut ball in half; place each half on separate sheets of parchment paper. Flatten with your hand and cover with a second piece of parchment. Roll into 1/8-inch-thick crusts, flipping once, using a rolling pin. Peel off the top sheet of parchment. Fold 1 crust in half. Fold again into quarters; transfer to a pie plate. Unfold and fit into plate; peel off second layer of parchment.
Reserve remaining crust to top filled pie.

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Cook's Notes:
Rather than placing the pastry on a pie plate, you can instead cut it into 4-inch rounds and place them into a paper-lined muffin tin or tart pans.
In Step 2, you may need to lift parchment off of pastry if it starts to stick as this will make rolling easier.

Per Serving: 240 calories; 14.6 g fat; 26 g carbohydrates; 4.2 g protein; 23 mg cholesterol; 9 mg sodium. Full nutrition