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Pie Crust safe

This is the best pie crust, even pre-gluten-free!

By valeriefender

2009-10-24 08:42:08

This pie crust is also dairy free and can be made soy free as well. It is not crumbly, but it rolls out best between sheets of parchment paper.

Prep time 10 minutes
Cooking time 22 minutes
Servings 4-6, 1 pie crust


1 cup rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1/4 tsp salt
2 tsp xanthan gum
4 oz margarine (or use Spectrum Naturals Organic Shortening to make it soy free)
1 large egg, beaten (or use 1/4 cup extra ice water if allergic to eggs)
1 tsp apple cider vinegar (or water if you can’t use vinegar)
3 tbsp ice cold water


1 – Mix flours, salt, and xanthan gum in a bowl. Rub in the margarine, but not too much. The mixture should resemble baked beans rather than breadcrumbs.

2 – In a separate bowl, whisk together the egg, vinegar, and ice water.

3 – Slowly stir the egg mix into the flour mix, until a ball is formed.

4 – Knead the pastry (with a little gluten-free flour if needed) for 2-3 minutes.

5 – Wrap the pastry and place in the fridge for at least an hour. (It can be frozen at this stage.)

6 – If the pastry is a little hard when removed from the fridge, knead again a little bit.

7 – Roll out on a floured surface. Place in a pie pan and follow baking instructions for your pie recipe.

8 – If cooked pastry is needed for your recipe, the pastry can be cooked at 425 degrees for 10-12 minutes.

Category Dessert
Cuisine North American
Diet Choices gluten-free, egg-free, soy-free
Tags holidays Potato starch Rice flour Tapioca starch Xanthan gum


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