- 1 package (7.5 oz) Chebe All Purpose Mix
- 2 large eggs + 1 egg for egg wash
- 2 Tbsp oil or softened butter
- 4 Tbsp water
- add an extra tsp of baking powder for a flakier crust
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Preheat oven to 375° F
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Prepare the Chebe dough according to package directions, omitting cheese, until the dough is smooth and well blended.
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Place 1/2 of the dough on a sheet of waxed paper. Flatten it out modestly with the heels of your hands. Place a second sheet of waxed paper on top of this dough and slowly roll it flat using a rolling pin.
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Move the rolling pin from the center outwards to make it as round as possible (but it does not need to be perfectly round). Roll until pie-crust-thin (about 1/8") and until it is wider in diameter than your pie pan. Then slowly remove the top piece of waxed paper.
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Place the pie pan upside-down over the flattened dough, then turn the pie pan back over together with the dough and waxed paper so that the paper is now on top of the pie pan. Slowly remove the waxed paper from the dough, allowing the dough to gently fall into the pie pan. It should fall in one piece, but if it separates in any place, you can mend it with your fingers.
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Press the dough into the pie pan. Remove the dough that is hanging over the outside of the pie pan and crimp it to make the edge of the crust. Poke the surface of the dough with the tines of a fork to allow the warm air to escape so as not to create bubbles when in the oven.
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Make egg wash by blending well one egg with two Tbsp water. Brush the dough with the egg wash. (You may also brush with oil instead of the egg wash.)
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Bake the pie dough for about 7 to 8 minutes. Remove and fill with your pie ingredients.
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If it is an open-face pie, you can prepare the second half of the dough in a similar fashion. Freeze it in an air-tight container until you are ready to bake a second pie. If it is a covered pie, use the second half of the dough as the cover.
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Bake according to your pie recipe’s directions.
Spraying the waxed paper lightly beforehand with a cooking spray is helpful when separating it from the dough.
For a covered pie, prepare the second half of the dough as instructed in steps 3 and 4. Gently place the dough over the top of filling of the pie and carefully remove the waxed paper. Crimp the top and bottom dough together using your fingers or a fork. Slit small holes in the dough to allow heat to escape. Brush with butter or a light oil.
This recipe works great with Chēbē All-Purpose Mix, but you may also try it with this Chēbē mix:
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