David’s Gluten-Free Recipes
 

Gluten-Free Pie Crust

Once baked, though more “crumbly” than a wheat-based crust, this recipe tastes as good as or better than any other buttery crust, and maintains most of the light and flaky consis

Yield: 1 10 inch crust

Oven Temp: 350F


Blog Entry for Recipe

tency I look for.  I’ve used it successfully for sweet apple pies, savory quiches, and the fourth-of-July berry tart pictured below (see the blog entry for links to some of the recipes I’ve used to fill this crust).


Gluten-free pie crusts will not stretch like a wheat-gluten crust so you can’t fold-into-fourths or lift the crust into the pie plate after rolling.  I’ve found the only method that works is to roll it out on wax paper, place the pre-greased pie plate face-down over the crust, then “invert” it into the plate.  Since the consistency of the dough is more like a cookie-dough you’ll be able to patch the inevitable gaps and holes with pieces of dough, and push it to an even consistency in the plate. 


Ingredients

  1. •½ cup rice flour

  2. •½ cup sorghum

  3. •½ cup potato starch flour (not plain “potato flour”)

  4. •1 teaspoon sugar

  5. •¼ teaspoon salt

  6. •½ teaspoon xantham gum

  7. •9 tablespoons butter, cut into small pieces, chilled

  8. •1 egg

  9. •1 tablespoon apple cider vinegar

  10. •1-4 tablespoons ice-cold water


Preparation

  1. 1.Combine all dry ingredients in food processor and spin to aerate.

  2. 2.Cut in butter until dough resembles coarse meal.

  3. 3.In a separate bowl lightly beat the egg and vinegar, then add to batter and process 5 seconds.

  4. 4.Add water 1 tablespoon at a time and process a few seconds.  When moist enough the dough will form almost entirely into a ball.

  5. 5.Gather the ball and any remaining bits of dough and form into a disk.

  6. 6.Wrap in plastic wrap and let it firm up in the refrigerator for 30-90 minutes.

  7. 7.Roll out to ¼ inch thickness on top of wax-paper.

  8. 8.Invert into a greased or buttered pie plate.

  9. 9.Follow pie’s directions: can be blind-baked or baked with filling.