Gluten Free Pie Crust

This recipe works great for any kind of pie. 

For a double crust: 

• 1 1/2 cups gluten free flour mix - ***For the gluten free flour mix we used 2 cups brown rice, 2/3 cup potato starch, and 1/3 cup tapioca starch.  We actually triple this recipe, add it to a big container and use if for almost everything.

• 3 T sweet rice flour (you can get this from Ener-G)

• 2 t sugar

• 1/4 t salt

• 9 T cold unsalted butter (we used Earth Balance to make it casein free)

• 1 jumbo egg

• 1 T cider vinegar

Mix together the gluten free flour mix, sweet rice flour, sugar and salt. 

Cut the butter into chunks.  Using your fingertips (this is the part my son likes) work the butter into the dry ingredients until you have a coarse meal. 

Make a well in the middle and add the egg.  Add the vinegar and using a fork, mix from the center out until you have a soft dough. 

Divide in half and refrigerate if too soft to roll out.

Traditional recipes would call for you to roll it out on a lightly (rice) floured work surface.  We have found it is easier to transfer the dough to the pie plate if you spray a piece of saran wrap with cooking oil and roll the crust out on the saran wrap. 

Follow the pie recipe for baking instructions.

This recipe was adapted from my favorite gluten free baking book,

Where did I find the crust recipe? Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights.

$10.88