Gluten Free Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2/3 cup brown rice flour
2/3 cup tapioca flour
2/3 potato starch
3 tablespoons corn starch
1 tablespoon xanthan gum
1 1/2 teaspoons salt
10 tablespoons cold butter, cut into chunks
2 eggs, beaten
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Directions: |
Directions:Place dry ingredients in mixing bowl. Stir to combine. Add cold butter chunks and cut into flour mixture with pastry blender, fork, or knife, until mixture resembles coarse corn meal. With wooden spoon stir in beaten eggs until mixture holds together in a ball. Divide dough in half and form into two flattened balls. Place one ball on an 18-inch sheet of plastic wrap, dusting lightly with cornstarch. Place a second sheet of plastic wrap on top of dough and roll out with rolling pin into 12-inch disc. Remove top layer of wrap and invert dough over pie plate, centering and easing dough into plate. Gently peel off remaining plastic wrap. If using single crust, flute edges and use according to recipe. Otherwise add desired filling and repeat process for top crust, and form decorative edging. Cut slots in top crust for steam holes with a sharp knife in desired design. |
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Number Of
Servings: |
Number Of
Servings:2 crusts |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: If you're not concerned about texture or taste as much and just need a quick crust you can simply mix brown rice flour and butter chunks, using a fork to cut until mixture is in pea sized chunks. Then press butter flour mixture into pie pan, I would only use this for a bottom crust though. If you want the creme de la creme of crusts, gluten free or otherwise, use the above recipe.
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