GF Pie Crust

By llmc0

Your friends and family will never guess this pie crust is gluten free!!!
Adapted from Rebecca Reilly's Gluten-Free Baking. Recipe makes 1 crust.

Ingredients

• 1 cup brown rice flour
• 1/2 cup sorghum flour
• 1/2 cup potato starch or tapioca starch
• 3 tablespoons sweet rice flour
• 3 tablespoons sugar
• 1/2 tsp xanthum gum
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 8 tablespooons (one stick) cold butter
• 2 large eggs (1 for egg wash)
• 2 tablespoons apple cider vinegar
• 1/4 ice-cold water, or enough to make the dough stick together

Preparation

Step 1

Mix together all the dry ingredients, including the sugar and cinnamon. Cut the butter into little pieces, about 1/2-inch thick and drop the pieces into the dry ingredients. Using a pastry cutter or fork, meld the butter into the dry ingredients until the butter has crumbled into pea-sized pieces.

Make a well in the dry ingredients. Drop the egg and apple cider vinegar in, then stir them in, gently, with a fork, stirring from the center out. Once they are incorporated into the dry ingredients, slowly drizzle the ice-cold water into the mixture, a little at a time, then stirring to see if it has become dough yet. You do not want this dough to be too wet. Add water only it all coheres together.

At this point, drop the ball of dough onto a large piece of parchment paper. Press the dough into a flat circle about 6 inches wide. Place another piece of parchment paper, the same size, on top of the dough. Wrap the parchment paper around the disk of dough by folding up the corners. Place in the refrigerator for at least 30 minutes. Prefer overnight refrigeration.

Unfold the dough from around the disk to where you have the dough in the parchment-paper sandwich and roll it out. Roll it out as thin as you can - generally about 1/8-1/4 inch thick. You will have more dough than will cover the pie plate if you roll it out to the correct thickness.Strip the top piece of parchment paper off the dough. Gently, lay your favorite pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. Gently peal the parchment paper off and lift sides of the dough to fit into the pie pan. Trim the edges and crimp. If some of the dough falls off the sides, don't worry. Simply re-attach the pieces to the crust-to-be by pressing in with your fingers.

Brush bottom and sides of the crust with egg wash (1 egg beaten with 1 TBSP water). Cover lightly with plastic wrap and refrigerate until ready to use.