People have asked me many times for a good gluten free pie crust. Unfortunately, I'm not really an avid pie baker. But, when my mom challenged me to make my grandmother's chocolate pie for Thanksgiving, I got to work. I looked at a couple of recipes and meshed them to get as close to my grandma's pie crust as possible, and I'm THRILLED with the results. This dough uses inexpensive gluten free flours, is very easy to work with, not loose or sticky like normal gluten free doughs.
1 cup superfine rice flour
1/2 cup tapioca starch
1/4 cup potato starch
1/4 tsp salt
2 tsp xanthan gum
3oz (approx. 1/2 cup - but I used and recommend a food scale) vegetable shortening (I used Organic Spectrum)
1oz cold butter (two tbsp.)
1 large egg
1 tsp apple cider vinegar
4+ tbsp ice water
Mix dry ingredients and rub in shortening and butter with your fingers until evenly distributed. It'll look crumbly and stick together when you squeeze it in your hands.
In a separate bowl, mix together egg and apple cider vinegar. Add into dry mixture and start mixing together with your hands, adding water by tablespoon until you have a nice ball of dough (that is smooth and not too sticky). Knead for a minute or two.
Wrap dough in plastic wrap and chill in the fridge for approximately and hour.
After dough is chilled, roll out evenly in between pieces of plastic wrap using a little gluten free flour if it sticks (mine doesn't). Remove top layer of plastic from your dough, pick up dough by lifting under the bottom layer of plastic wrap, and gently press into your greased pie plate. Remove second layer of plastic wrap. Cut excess dough off around the edges, pinch around the perimeter for a nice look, and use a fork to poke the bottom of the crust so it doesn't bubble in the oven.
Bake at 425 degrees for about 15 minutes.
If I'm adding a filling that needs cooked, I'll cook the crust half way, add the filling and finish cooking the pie in the oven. You could probably add your filling to the raw crust if your filling will take a little longer to bake. You can definitely roll this out into a lattice top crust if you're baking a fruit pie, but I would brush with an egg wash and maybe use more butter instead of shortening if you're hoping for a golden brown look. I've had great success and forgiveness with this recipe!
Happy gluten free baking!
Original recipes were adapted from The Joy of Cooking and this recipe.
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