This is the best pie crust, even pre-gluten-free!
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.
|Diet Choices||gluten-free, egg-free, soy-free|
|Tags||holidays Potato starch Rice flour Tapioca starch Xanthan gum|