Makes one 9-inch single pie crust
- 1/3 cup brown rice flour
- 1/3 cup tapioca flour or starch
- 1/3 cup potato starch
- 1 Tbsp cornstarch
- 2 tsp sugar
- 1/2 tsp gluten-free baking powder
- 1 ½ tsp xanthan gum
- 3/4 tsp salt (reduce to 1/4 tsp if you use salted butter or margarine)
- 1/2 cup unsalted butter (for dairy) or Spectrum non-hydrogenated shortening (for parve), chilled
- 1 large egg, cold
- 1 tsp apple cider vinegar
- Sift all the dry ingredients (rice flour through salt) together into a mixing bowl.
- Cut cold shortening or butter into dry ingredient. Blend with a pastry cutter or 2 knives until the fat is incorporated into the dry ingredients.
- Beat egg and vinegar with a fork or whisk, and mix into dough.
- Lay a sheet of wax paper on a damp counter top. (Parchment paper works too but was paper is better.) Sprinkle a little tapioca flour on the wax paper. Form dough into a ball with your hands, flatten onto wax paper, sprinkle top with tapioca flour, and cover with second sheet of wax paper. Roll out the dough between the sheets of wax paper until it is about 1-1/2 inches larger in diameter than the pie plate.
- Peel one sheet of wax paper away from dough. Place pie crust in pan. Remove top sheet of wax paper. Trim excess dough and crimp edges to form a decorative border. Gluten free pie crust dough is really hard to handle so don’t expect it to behave like glutenous dough. You’ll have to do a lot of patching.
- If the recipe calls for a baked pie shell, prick the dough with a fork and bake at 350 °F for 12 minutes. Cool before filling.
- For a two crust pie it works best to make 2 separate recipes, but you can of course just double it.
This recipe is based on one I found at www.cooking.com, which says it’s a recipe from Wild Oats Natural Marketplace.
Recipe updated 11/27/13.
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