Finally, a gluten free pie crust worth making and worth eating! This versatile recipe can be used for both pies and tarts. Replace sugar with dried herbs of your choice for savory pies.
1 cup & 2 TBSP gluten free all purpose flour mix (recipe below)
2 TBSP white rice flour
1 TBSP sugar (omit if using for a savory pie filling)
½ tsp xanthan gum
¼ tsp salt
6 TBSP cold butter (not margarine) cut into 6 pieces
1 large egg
2 tsp. cold orange juice or lemon juice
1. Spray 9-inch pie pan or tart pan (with removable bottom)
with cooking spray, dust with rice flour.
2. Mix flour, sugar, xanthan gum, and salt in large bowl of
electric mixer. Add butter and mix until crumbly and resembling coarse meal.
3. Add egg and orange juice. Mix on low speed until dough
holds together, it should not be sticky. Form dough into a ball, using your
hands, and place on a sheet of wax paper. Top with a second sheet of wax paper
and flatten dough to 1 inch thickness. Dough can be frozen at this point for up
to 1 month; wrap in plastic wrap and then use foil as an outer wrap.
4. Roll out dough between the 2 sheets of wax paper. If
dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top
sheet of paper and invert dough into pie pan. Remove remaining sheet of wax
paper, and crimp edges for single-crust pie. Dough can be frozen at this point
for up to 1 month; wrap in plastic wrap and then use foil as an outer wrap.
To prebake a bottom pie crust:
Preheat oven to 375 F. Gently prick pastry in 3 or 4 places
with a fork. Bake pastry for about 25 minutes or until golden brown. Remove
from oven and cool completely on a wire rack. Prebaked pie shells can be stored
in airtight plastic containers or plastic wrap in refrigerator for 3 days. For
longer storage, wrap in plastic wrap and then in foil, and store in freezer for
up to 2 weeks.
To partially bake a bottom pie crust:
Preheat oven to 375F. Bake pastry for 10 minutes. Remove
from oven. Fill and bake as per recipe.
Gluten Free All Purpose Flour Mix
Brown rice flour 2 parts 2 cups 6 cups
Potato starch 2/3 part 2/3 cup 2 cups
Tapioca flour
1/3 part 1/3 cup 1 cup
Total Mix 3
cups 9 cups
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