Gluten Free Pie Crust
Ingredients
- 3 tbls ice water
- 1 teas apple cider vinegar
- 1 large egg
- 1/2 cup sorghum flour
- 1/4 cup cornstarch
- 1/4 cup rice flour
- 1/4 cup coconut flour
- 1 teas xanthan gum
- 1/4 teas salt
- 1/2 cup cold butter, cut into 1″cubes
Directions
- Whisk the ice water, cider vinegar and egg in a small bowl and set aside in the fridge.
- In a food processor combine the flours, xanthan gum and salt.
- Add the butter and pulse until the butter is the size of peas.
- With motor running add the egg mixture until dough is holding together, but not yet forming a ball.
- Turn out on a piece of plastic wrap and form into a ball.
- Fold up the plastic wrap around the ball, flatten to a disc shape and put in the fridge for at least an hour.
- Remove from fridge about 15 minutes before using.
- Place dough between two pieces of parchment paper and roll from the centre out to form pie shell.
- Carefully roll this off the parchment onto your rolling pin and off your rolling pin into your pie plate.
Serving Suggestions:
So far this pie shell has been successful with apple and pumpkin pies. It has a sweet cookie like texture. I have incorporated almond flour by decreasing the rice flour and adding equal almond flour. I believe any nut flour will work.
Options:
I have tried to roll the pie shell directly from the parchment to the pie shell but have had much better luck rolling it around the rolling pin.
