Gluten Free Pie Crust

This light and buttery flavored crust is the best recipe I have ever tasted for a gluten free pie crust that is also free of tapioca and potato starch.  Be sure to follow the directions exactly for best results.    This recipe was adapted from Jeanne at Art of Gluten Free Baking

Gluten Free Pie Crust

  • Servings: 2 single shells or 1 double crust for a 9 inch pie
  • Difficulty: medium
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2  cups (250 g) super fine white rice flour
1/3 cup (80 g) super fine glutinous white rice flour
2 tablespoons finely ground organic psyllium husk
1 tablespoon sugar
1/4 teaspoon salt
1 cup (230 g) butter replacement (I use Nuttelex Original), cold and cut into pieces.
1 tablespoon vinegar
1-7 tablespoons cold/ice water
1 egg beaten with 1 tablespoon of water for an egg wash (optional)
extra granulated sugar for sprinkling top (optional)

You need to work quickly with this recipe so that the fats do not melt.

In a large bowl, sift together your flours and psyllium husk or simply place in a bowl and whisk until the psyllium husk is evenly distributed throughout the flours.

Add sugar and salt and combine with the flour mixture.

Add butter replacement pieces to the dry ingredients.  Cut in the butter replacement until mixture resembles small to medium sized crumbs.  I prefer to rub the butter replacement in with my fingers so that I can pay attention to the temperature to prevent the butter replacement from melting.

From here, put the mixture into a stand mixer with the dough hook, or continue mixing by hand.  Add the vinegar and combine.

Now add water a tablespoon at a time . You want to add just enough water to the dough so that it holds together well, but isn’t wet. The less water the flakier the crust.

Divide the dough into two fairly equal pieces, shape into disks, and wrap each disk separately in plastic wrap. Refrigerate the disks for approximately 20 minutes (or until the disks are cool and nicely firm but not rock hard) If you store the dough longer and they become rock hard, you will need to leave them out on the counter to warm up to optimal rolling temperature (but no warmer) before rolling.

If your kitchen isn’t too hot, you may be able to roll out your first crust immediately. Place the other piece in the fridge to chill.  The optimal pie crust dough temperature is 65 to 67 degrees F/18 degrees C to 19 degrees C.

I like to roll this dough out between two sheets of baking paper.  I find it is a very fragile dough.  With gluten free pie dough you must go slow if you want to be successful.  Alternatively (like my girls like to do)  you can press the dough into the pan for the bottom crust.  I have great success just rolling it out and transferring it to a prepared pie plate.

Place your pie pan with the bottom crust dough into the refrigerator while you roll out the other dough.

Preheat your oven to the temperature required for your chosen pie filling.

If making a double crusted pie, roll out the top dough the same way you rolled out the bottom dough.

Remove pie pan w/dough from refrigerator. Place filling inside following the directions for your favorite pie.

Glaze your pie as you usually would with the egg wash and/or sprinkle with sugar.

For a pre-baked shell, poke bottom of the crust with a fork, then pour rice or beans in the unbaked shell to retain its size and shape, then bake at 180 degrees celsius or 350 degrees fahrenheit until lightly browned (about 15-20 minutes).

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