Cheri’s Gluten-Free Pie Crust Recipe
The inspiration for my pie
crust came from a recipe on the King Arthur Flour website. Here is a link to
their recipe : http://www.kingarthurflour.com/recipes/gluten-free-pie-crust-recipe
You will see that my recipe is essentially theirs with just a few tweaks and
omissions.
Ingredients:
- 1 1/4 cups flour blend (1/2 cup brown rice flour,
½ cup almond meal flour, ¼ cup potato starch
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 1 large egg
- 2 teaspoons white vinegar
Very simple ingredients and
notice the omission of xantham gum…yay!
1.
Combine flours,
sugar and salt in a mixing bowl. You can use a food processor, but I don’t have
one so I use a bowl
and a pastry blender. If you don’t know what a pastry
blender lookup this link: www.williams-sonoma.com/products/stainless-steel-pastry-blender/
Use the pastry blender or a fork to really mix the flours together and make
them fine with very few clumps.
*I store my
flours in the freezer, which means they are cold while I’m making the dough and
keeping everything cold is ideal.
2.
Cut in the
butter. Make sure the butter is cold and straight from the fridge.
3.
Whisk the egg and
vinegar in a small bowl with a fork and then add to the flour and butter
mixture. I used my pastry blender to mix everything together. If the dough is
really dry and not forming a ball try cutting an extra tablespoon of butter
into the dough. Noticeable pieces of butter in the dough also known as marbling
is okay and will create a flakier crust.
4.
Wrap ball of
dough in plastic wrap and chill for an hour or overnight.
5.
Let dough sit at
room temperature for 15 minutes. Then roll it out between two sheets of
parchment paper. You can also sprinkle some extra flour on the parchment paper
as added insurance that nothing will stick. Transfer to your pie dish.
6.
Pre-bake the
empty crust at 375 degrees for 15-20 min or until lightly brown. Allow to cool
to touch before adding the filling.
*The top edge
of my crust was very susceptible to over browning even though I kept it covered
with a shield the entire time it was in the oven. So use a shield and keep an
eye on it.
