Gluten-Free Pie Crust

Gluten-Free Pie Crust
Gluten-Free Pie Crust

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

2

crusts

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

2

servings

Ingredients

  • 250

    grams sweet rice flour

  • 200

    grams superfine brown rice flour

  • 150

    grams sorghum flour

  • 50

    grams potato flour

  • 150

    grams potato starch

  • 100

    grams arrowroot powder

  • 100

    grams cornstarch

  • For pie crust

  • 350

    grams of the GF AP mixed flour above

  • 1/2

    teaspoon kosher salt

  • 3

    tbsp sugar

  • 230

    grams (2 US sticks) unsalted butter

  • or use 1.5 sticks of butter and add 4 tbs of lard/shortening

  • 1/2

    cup ice-cold water, plus a few splashes more

Directions

Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes. Preheat oven to 425 degrees F. Place 2 metal pie pans in the refrigerator to chill. Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes. If Blind baking the crust (for custard pies) Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: