Gluten Free Pie Crust
There are two recipes here! One is for TWO generous-sized double crusts and the second is for a SINGLE double-crust. Both are from Angela Litzinger of Angelaskitchen.com. Angela also notes how to make these recipes free of eggs too. These are great for apple pie, pumpkin pie or even meat pies! Enjoy!
Double Batch Gluten Free Pie Crust (Makes two generous-sized double crusts)
2/3 cup brown rice flour
2/3 cup sourgum
1 1/3 cup tapioca flour
1 1/3 cup potato starch
4 tablespoons cornstarch
8 teaspoons sugar or cane juice crystals
3 teaspoons baking powder (check label for allergens)
2 tablespoons xanthan gum
2 teaspoons salt
2 cups shortening, cut into 1” chunks and chilled? (Angela uses organic palm shortening)
2 cold egg or flax seed equivalent (using golden flax seed – 2 T ground flax + 4 T warm water)
4 teaspoons apple cider vinegar
4 tablespoons ice cold water
1/2 cup more ice cold water, as needed
Whisk together rice and tapioca flour, potato and cornstarch, sugar, baking powder, xanthan gum, and salt into a mixing bowl. Cut cold shortening into dry ingredient. Blend with a pastry cutter until shortening is incorporated into the dry ingredients. Beat egg with vinegar and 2 tablespoons cold water; Pour over flour mixture and toss together with a fork. If more water is needed for dough to hold together when squeezed, then sprinkle one tablespoon of cold water at a time onto the dough, up to an extra 1/4 cup water. Form dough into four balls with your hands. Place each dough ball onto a sheet of plastic wrap and flatten into a disk about 1 to 1 1/2" thick. Wrap disks well in plastic and chill for at least one hour.
Remove dough from the fridge. Working with one disk at a time, unwrap dough. Place on plastic wrap and add another sheet of plastic wrap onto of dough disk. Roll out the dough between to sheets of wax paper. The dough should be about 1 1/2" inches larger in diameter than the pie pan. Peel top sheet of plastic away from dough. Slip hand underneath plastic wrap and crust. Using the plastic wrap to help support the dough, flip crust into pie pan. Remove the sheet of plastic wrap. Trim excess dough and crimp edges to form a decorative border.
Note: You can freeze disks of pie dough. Wrap the disks well. When ready to use, allow to thaw over night in the refrigerator. When thawed, shape and bake.
Single Batch Gluten Free Pie Crust
1/3 cup brown rice flour
1/3 cup sourgum
2/3 cup tapioca flour
2/3 cup potato starch
2 tablespoon cornstarch
4 teaspoon sugar or cane juice crystals
1 1/2 teaspoon baking powder (Check label for allergens)
1 tablespoon xanthan gum
1 teaspoon salt
1 cup shortening, cut into 1 “ chunks and chilled (Angela uses organic palm shortening)
1 cold egg or flax seed equivalent (using golden flax seed – 1 T ground flax + 2 T warm water)
2 teaspoons apple cider vinegar
2 tablespoons ice cold water
¼ cup more ice cold water, as needed
Follow instructions for the double batch, but make 2 disks of dough instead of 4.
