½ cup millet flour
1 cup millet flour
½ cup sorghum flour
½ cup potato starch or tapioca starch
1 cup potato starch or tapioca starch
1 tsp xanthan gum
½ tsp salt
1 tsp salt
½ tsp sugar (optional)
1 tsp sugar (optional)
½ cup cold butter (Earth Balance sticks)
1 cup cold butter (Earth Balance sticks)
2 TBSP cold water
¼ cup cold water
Step 1- Whisk together dry ingredients (flours, xanthan gum, salt and sugar)
Step 2- Cut butter sticks into small cubes. Use pastry cutter to incorporate into the flour mixture.
Step 3 – Add the cold water in small amounts, combining until dough comes together. Add more water if needed.
Step 4 – If making 2 crusts, divide the dough into 2 equal balls and make flattened round disks. (Depending on the consistency of your dough, you may want to wrap the disks with plastic wrap and let them sit in the fridge while you prepare the filling for whatever type of pie you're making. That usually ends up being about 30 minutes and the dough should be perfectly workable.) The fridge step isn't always necessary, though.
Step 5 – Take dough out of refrigerator and work in hands for a minute to soften. Place flattened disk on plastic wrap, wax paper or silicone baking mat. Place a second sheet of wax paper over the dough, sandwiching the dough. Using a rolling pin, roll dough out to appropriate pie plate size. Flip over into hand so you are holding the wax paper and the pie crust. Peel off bottom wax paper/silicone baking mat and flip the dough into the pie plate. Peel off other wax paper.