Roll-Out Gluten-Free Piecrust
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
1 pie crust
ingredients
- 1⁄2 cup rice flour
- 1⁄3 cup tapioca flour
- 1⁄3 cup potato starch
- 1 tablespoon cornstarch
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, organic preferred (one stick)
- 1 egg
- 1 teaspoon cider vinegar
directions
- Sift the rice flour, tapioca flour, potato starch, cornstarch, baking powder, and salt together into a large bowl.
- Using a pastry blender, cut the butter into the dry ingredients, blending until the mixture resembles coarse meal.
- In small bowl beat egg and vinegar together and mix into the dough.
- Form the dough into a ball and roll out between two sheets of wax paper, laying the pie pan on top and allowing 1 ½ inches extra for overhang. Gently remove one sheet of wax paper from the dough.
- Carefully place the dough in the pie pan and remove the top sheet of wax paper. Trim any excess dough with kitchen shears and crimp the edge.
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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana