Gluten-Free Pie Crust

Name: Gluten-Free Pie Crust
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 serving(s)
Ingredients: 236.59 ml rice flour; 1 sorghum flour; 118.29 ml potato starch; 4.92 ml guar gum or 4.92 ml xanthan gum; 44.37 ml tapioca starch; 1.23 ml salt; 7.39 ml cinnamon; 118.32 ml cold butter; 1 large egg, lightly beaten; 29.58 ml apple cider vinegar; 78.78 ml ice-cold water; 4.92 ml sugar (optional)

Submitted by Whats Cooking

"A delicious, buttery gluten-free pie crust! This recipe is adapted from an interpretation of Rebecca Reilly's "Gluten-Free Baking" as posted on the SillyYaks celiac disease e-mail list. Works well with dessert and savory recipes alike. This recipe makes one crust (double if your recipe requires a top crust)."

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Ready In:: 2hrs 20mins
Ingredients:: 12
Serves:: 8

ingredients

236.59 ml rice flour
1 sorghum flour
118.29 ml potato starch
4.92 ml guar gum or 4.92 ml xanthan gum
44.37 ml tapioca starch
1.23 ml salt
7.39 ml cinnamon
118.32 ml cold butter
1 large egg, lightly beaten
29.58 ml apple cider vinegar
78.78 ml ice-cold water
4.92 ml sugar (optional)

directions

Sift dry ingredients together in a large bowl. Cut the butter into small chunks (about 1/2" thick) and add to dry ingredients. Work it into the dry ingredients using a pastry cutter or your finger tips, mashing until the butter has crumbled into pea-size pieces.
Make a well in the dry ingredients. Pour the egg and apple cider vinegar into the well, and use a fork to stir gently, outwards from the center. Once all the ingredients are incorporated, drizzle the ice-cold water into the mixture very slowly, just a little at a time. Only add water until the mixture has become a cohesive ball of dough that's just moist enough to handle without being wet.
Place ball between two large pieces of parchment paper. Using hands or rolling pin, gently push the dough outward, equally in all directions, until it is a pie-sized thick, even disc of dough. Leave between parchment paper layers and seal well in plastic wrap or ziploc bag. Refrigerate for at least two hours. Remove the dough from the refrigerator and allow to sit at room temperature for 15-20 minutes.
Leaving the dough in between two parchment paper layers, roll it out gently, as thin as you can. When the dough is between 1/4" and 1/3" thick, remove the top layer of parchment and even out the edges of the crust. Place a pie pan with the top side down over the dough (centered) and then carefully flip paper, dough and pan over so that the dough drapes into the pan. Carefully peel away parchment. Use your fingers to make sure the dough touches all the corners of the pan. If any holes have already formed at this point, mend them with a finger or pastry brush dampened in egg white or water, or with excess dough.
Use in your favorite pie recipes, or roll out for use in a galette or other pastry. You can prebake this crust if you like, but it doesn't require prebaking.

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Reviews

Thanks for sharing! This is one of the best GF alternatives I've tried so far--and I've tried several. What I like is that the dough is easy to work with even though sealing the partially rolled out dough in plastic was a bit challenging. Compared to most GF pie crusts, this one was easier to handle and didn't break up when putting it in the pan. Plus, the butter definitely gives it added flavor. I would have given it 5 stars if it was flakier or at least a bit more tender (so I could easily cut it with a fork or butter knife). I'll be making it again to see if I can improve on the tenderness.

Maxs Grandma
This is definitely one of the better pie crusts I've had since becoming GF. I had a hard time making an attractive top crust from it, but for a bottom crust it was perfect.

Verklempt

RECIPE SUBMITTED BY

Whats Cooking

Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.

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