Ingredients

• 1 cup (120g) gluten-free all-purpose flour
• 3/4 cup (99g) teff flour
• 1/2 teaspoon table salt
• 1 1/2 teaspoons granulated sugar, optional
• 1/4 cup (46g) vegetable shortening
• 6 tablespoons (85g) unsalted butter, coldTips

Directions

1. In a medium mixing bowl, whisk together the flour, salt, and sugar.
2. Work in the shortening until the mixture is evenly crumbly.
3. Cut the butter into 1/2″ cubes and work them into the flour mixture. The mixture should be unevenly crumbly at this stage, with some larger pieces. dime-sized pieces of butter among smaller ones.
4. Add 3 tablespoons of water and toss to combine.
5. Allow the mixture to rest for 3 to 5 minutes (the teff flour will slowly absorb more water, then toss it with enough additional water to make the dough barely cohesive. If you grab a handful, it should hold together.
6. Shape the dough into a disk about 1″ thick and refrigerate it for 30 minutes or longer.
7. Remove the dough from the refrigerator and roll it to the size needed (about 12″ to 13″ for a 9″ pie).
8. Place it in a pie pan and refrigerate it while you prepare your filling. Fill and bake as directed in your recipe.

Tips: Without the sugar, it’s the ideal crust to complement almost any savoury quiche or pot-pie filling, and with the sugar, you’ll have a wonderfully flaky and slightly nutty crust to bake your favourite seasonal pies.

Well-wrapped pastry dough can be stored in the refrigerator for 2 days or in the freezer for up to 2 months.