Gluten Free Pie Crust

Yield: 2 Single 9″ Pie Crust Or 1 Double 9″ Pie Crust
Ingredients

  • 1 cup White Rice Flour
  • 3/4 cup Tapioca Flour
  • 3/4 cup Potato Starch
  • 1 1/4 teaspoon Xantham Gum
  • 1 teaspoon Sea Salt 
  • 2 tablespoons Powdered Sugar
  • 1/2 cup Shortening (Earth’s Balance Or Confirm GF DF)
  • 1/4 cup Cold Butter (For Dairy Free Use Earths Balance Butter.)
  • 1 whole Large Egg
  • 1 tablespoon White Vinegar
  • 4 tablespoons Cold Water

Cooking Directions

  1. In a food processor combine white rice flour, tapioca, potato starch, xantham gum, sea salt and powdered sugar. Pulse until combined.
  2. Cut shortening and butter into tablespoon size pieces and add to food processor. Pulse 3-5 times until butter is in pea sized pieces.
  3. In a small bowl add eggs and beat until well combined. Add vinegar and water. Mix until combined.
  4. Slowly drizzle in egg mixture through feed tube while pulsing. Continue to pulse until dough comes together and forms a smooth ball.
  5. Divide ball in 2 and wrap in plastic wrap. Refrigerate for 20 minutes.
  6. To roll dough make a large X using plastic wrap, cover dough with another piece of plastic wrap and roll dough to about 1 1/2″ larger then pie pan. Remove top sheet of plastic wrap and place pie crust into pie pan. Remove bottom layer of plastic wrap and trim around edge to create an even edge. Use a little water to adhere pie dough in any area’s needing to be patched. Roll edge under.
  7. Crimp edge as desired. Use according to pie recipe.
  8. For a baked single crust pie: Poke holes in bottom of pie crust and line with aluminum foil pressing foil tightly against bottom and sides of pie.
  9. Bake in a 400 degree oven for 20 minutes. Remove foil and bake another 8-10 minutes or until edges are lightly brown and crust is set.