Delicious Gluten Free Pie Crust
Easy, flaky, delicious, gluten free pie crust for all your pie desires!
Pumpkin, apple, pecan, marionberry, peach, coconut cream, blueberry custard, rhubarb, strawberry… mmmmm.
Easy, Delicious Gluten Free Pie Crust
1/2 cup sweet white rice flour
1/2 cup arrowroot starch
1/2 cup tapioca starch
1 tsp xanthum gum
1 tsp sea salt or REAL salt
1/4 tsp cinnamon (can omit if its a savory pie)
3 Tbsp. cane sugar or coconut nectar (can omit if its a savory pie)
1 cup cold (from freezer) butter cut into 1/2 inch cubes
1 farm egg
2 Tbsp. apple cider vinegar
3-4 Tbsp. ice water
* be sure all ingredients in packages are gluten free, feel free to comment if you have questions or need suggestions
Blend dry ingredients together. Place them in food processor with butter. Pulse until butter becomes pea size. Add in the egg and apple cider vinegar, pulse til combine. Add in the ice water a table spoon at a time, pulsing until the texture looks like sand. To check, grab a handful of mixture and squeeze in your hand- if it holds together it is done. If it feels too wet, add more flour a tablespoon at a time. If the mixture does not hold together and crumbles too much, add another tablespoon of ice water and pulse.
Once the dough is done, turn it out and form it into two equal size disks. Wrap in plastic and place in fridge for 20 minutes to hydrate dough. Take dough out of fridge and let it warm on counter for 10 minutes. Roll one disk out between two sheets of wax paper with a sprinkle of flour on each side til it is your desired size and uniform thickness. If the dough edges crack just fold the dough back on itself, patch up, replace the wax paper and roll over that spot to smooth out. Peel the top layer of wax paper off and use the bottom sheet of wax paper to turn your crust onto your pie plate. Peel the second wax paper off, press in plate, trim edges.
Sending you blessings and pie!
Thank you for reading xox