Gluten Free Pie Crust
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Gluten Free Pie Crust
Chill baby, chill. You want it all to be cold cold cold. Doughs love cold. This makes enough for a two pie crust (9-10 inch).
Times
- Prep Time : 30 min
- Ready Time : 30 min
Servings
2 9-10 inch pie crusts
Ingredients
- 300 grams GF flour – superfine brown rice, superfine white rice, arrowroot starch
- 200 grams total of unsalted butter and shortening, ice-cold
- 100 grams ice water
- pinch of kosher salt
- 1 tablespoon sugar (optional)
Directions
- Place dry ingredients in a food processor and pulse to mix. Add cubed pieces of butter and shortening and pulse until it looks like coarse crumbs – about 10 good pulses will do it. While processor is running, pour ice water into feeding tube so it drips in. When dough merges into a smooshy ball turn it off. Dump dough on plastic wrap removing blade carefully and scraping all the dough into the ball. Wrap and refrigerate at least two hours and overnight is better.
- On a large piece of plastic wrap covered in starch place one half of the dough. Cover with more starch and more plastic wrap. Press down with rolling-pin in one direction and then another. Roll from center out into a circle making sure dough is not sticking. Add more starch if necessary. Place dough in pie pan.
- Proceed with the pie recipe.
Notes
You can start with a high temperature for a filled pie, but reduce baking temperature to 350 to finish. Brush dough with egg wash last 45 minutes. For variations to enhance the pie, add some crushed herbs (savory pies) to the crust during the roll-out or in the case of some fruit pies, add some lemon zest to the crust during the shortening and butter stage in the food processor. As long as you use a 3-2-1 ratio, your imagination is the limit for what you can add to the crust. Happy pie making.
Image credit – Tim Horel
About Lisa Horel
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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