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Gluten-Free Pie Crust

2/3 cup rice flour
1/4 cup corn or tapioca starch
1 1/2 tsp xanthan gum
1/4 tsp salt
1Tblsp sugar
1/4 tsp gluten-free baking powder
3 Tblsp cold margarine
3 Tblsp butter
1 egg yolk or replacer
3 Tblsp cold water
1 tsp cider vinegar

Blend dry ingredients.  Cut margarine and butter into small pieces and cut the pieces into the mixture until it resembles a course meal.  Add egg yolk or replacer, water and vinegar.  Blend.
Wrap dough in plastic and press into a ball.  Chill for 1 hour.  Between two sheets of plastic wrap roll dough out into a twelve inch circle (about a 1/4 inch thick).  Remove top sheet of plastic wrap and flip pastry onto a 10-inch pie plate.  Keeping the plastic wrap over the top of the crust, pat it into the pan piecing together any parts that separate when the crust lands in the pan.  Remove the second sheet of plastic wrap.  Crimp edges.

Dessert, Gluten Free, Misc

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