Rating: 4.75 stars
20 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I have tried a lot of recipes trying to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.

Recipe Summary test

prep:
20 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
16
Yield:
2 crusts
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.

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  • Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.

  • Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.

Cook's Notes:

I use weights for the flours and fat as it is far more accurate and ensures a better result for gluten-free baking. I use 100g white rice flour, 100g brown rice flour, 100g arrowroot flour, and 200g cold butter.

Nutrition Facts

167 calories; protein 1.7g; carbohydrates 15.8g; fat 11g; cholesterol 50mg; sodium 80.5mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 5 stars
01/29/2017
have made this exactly according to recipe a few times, & each time came out perfect. White vinegar is not offensive as it may sound, but i like to replace it with lemon juice plus a tsp vanilla (for sweet pies :) freezes nicely, very easy recipe Read More
(14)
20 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/29/2017
have made this exactly according to recipe a few times, & each time came out perfect. White vinegar is not offensive as it may sound, but i like to replace it with lemon juice plus a tsp vanilla (for sweet pies :) freezes nicely, very easy recipe Read More
(14)
Rating: 5 stars
09/03/2017
Of course, any gluten free pie crust is going to not be as good as wheat, but that's the price we pay. For a GF crust, this is way better than any I've tried. Even my husband was pleasantly surprised, and he's not a GF eater, and usually passes on any baked goods I make GF. I did not add the sugar, but wish I had. It helps to brown the crust. That being said, I did something to keep the crust nice and crispy on the bottom, as other crusts I've made have just been mush after cooking with a fruit filling. After pressing crust into the pan, I brushed on some egg-white and baked the bottom shell for about 8 minutes in a 400 degree oven. Immediately after taking out, I put the apples in it and topped with the top crust, which I also brushed with egg white, and sprinkled with sugar. Nice crust that closely resembled a wheat crust. My husband even said, "MMM, that's good!" Thank you for the recipe, as I think pie crust is the hardest thing to get right in GF baking. Read More
(11)
Rating: 4 stars
04/22/2015
Worked well. I made this then froze it for two days before thawing and rolling out. I did not add the sugar. The taste is nice the texture is flaky. Leaving some larger chunks of butter aid in achieving flakiness. I made the whole recipe and it made 2 8-inch pie crusts. I found the vinegar was a bit strong for my taste. Thank you Sandra LeRose for your recipe. Read More
(9)
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Rating: 4 stars
04/04/2015
Pretty good. Based on the ingredients I doubted it would be flaky as egg invokes cakey but it is. I cut the recipe in half which was plenty for a single pie bottom crust. You would need to use the full recipe for a bottom and top crust pie. Read More
(4)
Rating: 5 stars
11/01/2019
I have tried at least 15 other recipes. THIS is THE one! This works out beautifully EVERY time! It is my go-to crust and no one has figured out it is gluten-free. I get compliments on it and requests for pies constantly! Over a year later still the BEST GF Pie crust! Read More
(2)
Rating: 5 stars
11/25/2020
I did not make any changes. I make it as instructed. Sometimes I will add a little more water while I'm rolling it out. This crust is BETTER than a poison (gluten) crust. You can work the dough however long you need to get the consistency and design you require. LOVE IT. Read More
(2)
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Rating: 5 stars
02/17/2018
Made this as the crust for a pumpkin pie. My gluten-free dairy-free daughter said it was excellent. Read More
(2)
Rating: 5 stars
10/19/2016
Iva e say that it difficult at first but the more I made this dough the easier it became as how simple it was. I use this receipt all the time. I absolutely love it and it tastes great. Read More
(2)
Rating: 5 stars
06/04/2017
This recipe is great! I just used it to make two mini 4.5" apple pies and it worked great. Flaky tasty easy to work with... Read More
(1)