Here it is! A gluten free pie crust that acts and tastes like the ones we use to know. You can actually roll it out, pick it up and place it in a pan. You can use it for your favorite dessert pie or a savory dish. With a fablous buttery flavor and grit free texture nobody will know this pie crust is gluten free.
This makes 1 pie crust, so double if needing a top and a bottom.
Combine:
1/2 cup sweet rice flour (found in the international food section of your grocery store)
1/3 cup tapioca flour
1/4 cup corn starch
1 tablespoon potato starch
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
Cut in with a pastry blender/knife:
1/2 cups cold butter
Once well mixed, add:
1 egg
1 teaspoon lemon juice
1 tablespoon cold water
Once a smooth ball forms, flatten into a disk, cover with plastic wrap and refrigerate for an hour or two. To roll out, spread rice flour on a clean dry surface and on rolling pin. Roll until dough is a bit larger than your pie pan. Fold dough in half, lift and place dough on half of pie pan. Unfold crust and gently press the dough into the pan. Pinch the edges until everything fits inside the pan and looks delicious. Bake according to your favorite pie recipe and ENJOY!
