Gluten-Free Pie Crust
Ingredients1 h 20 m servings 167 cals
- 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.
- 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.
Per Serving: 167 calories; 11 g fat; 15.8 g carbohydrates; 1.7 g protein; 50 mg cholesterol; 80 mg sodium. Full nutrition
ReviewsRead all reviews 10
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 ...
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 vanil...
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...
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 su...
This crust is AMAZING! Next time I think I will do 1/2 shortening, 1/2 butter instead of all butter. I did an egg wash for my pie with a sprinkle of sugar. I make a rhubarb pie with this crust ...
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.
Made this as the crust for a pumpkin pie. My gluten-free, dairy-free daughter said it was excellent.
much easier to work with than other GF pastries I've tried. It turned very nice