Beth Hillson: Hello! I am Beth Hillson, Food editor at 'Living Without' magazine. Today we are going to make an easy gluten free pie crust. First we are going to start with our dry ingredients. Here I have a blend of one-and-a-half cups, plus two tablespoons high protein flour, one tablespoon of potato flour, one teaspoon of xanthan gum, one quarter teaspoon of salt, two to three teaspoons sugar, one half teaspoon of baking powder.
Next we are going to add four tablespoons of organic shortening and four tablespoons of a buttery spread; this is dairy free as well as been gluten free. And we are going to pulse it until it gets nice and crumbly. So then we are going to add our wet ingredients, this includes two tablespoon of apple sauce, an egg and a little bit of cider vinegar. And we are going to blend it until it becomes a nice ball. And I am going to form it into a nice ball, I am going to wrap this in plastic wrap and I am going to chill the dough for an hour in the refrigerator. Now our dough is chilled and we are ready to roll it out. The reason we let it chill is so that it softens the flour and makes it a little bit less gritty. I am rolling this between two pieces of plastic wrap, for number of reasons. One is, again, this dough gets a little bit sticky and is much easier to work this way. And also, if I keep turning it, as I am doing now, I can get a better circle. Now I am going to put the pie crust in the pie pan. And that's another reason to use plastic wrap, because it makes it so much easier to just glide it into position. And there we go. So I am pressing the pie dough into the pie pan and fitting it into the edges and then I am going to trim the sides and crimp it into a beautiful shaped crust, and we are going to add a canned cherry pie filling today. Now our pie is ready to go in the oven, I have pre-heated the oven to 425 degrees and it's going to bake for 40 minutes. Now our pie is ready for the whole family to enjoy. Nobody will guess that it's gluten free.