Traditional Pie Crust (AR)

By IUPUI95

When you prebake or parbake this crust, do so at a lower temperature than is commonly used for pie crusts made with wheat (see directions below). This is to make sure the dough cooks before it browns. If you notice the crust rising in the middle while it is baking, open the oven quickly and prick it once with the point of a sharp knife or press the crust down lightly. Partially bake this pie crust whenever you are making a fruit pie or quiche.

To partially bake (parbake) a bottom pie crust: Preheat oven to 375°F. Bake pastry for 10 minutes. Remove from oven. Fill and bake as per recipe.

To prebake a bottom pie crust: Preheat oven to 375°F. Gently prick pastry in 3 or 4 places with a fork. Bake pastry for about 25 minutes or until golden. Remove from oven and cool completely on a wire rack. Prebaked pie shells can be stored in airtight plastic containers or plastic wrap in refrigerator for 3 days. For longer storage, wrap in plastic wrap and then in foil, and store in freezer for up to 2 weeks.

Ingredients

• 1 cup plus 2 tablespoons Brown Rice Flour Mix
• 2 tablespoons sweet rice flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 6 tablespoons cold, unsalted butter, cut into 6 pieces
• 1 large egg
• 2 teaspoons orange juice or lemon juice

Details

Servings 1

Preparation

Step 1

1) Spray 9-inch pie pan or tart pan (with removable bottom) with cooking spray. Generously dust with rice flour.

2) Mix flours, sugar, xanthan gum, and salt in large bowl of electric mixer. Add butter and mix until crumbly and resembling coarse meal.

3) Add egg and orange juice. Mix on low speed until dough holds together; it should not be sticky. Form dough into a ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1-inch thickness. Dough can be frozen at this point for up to 1 month; wrap in plastic wrap and then use foil as an outer wrap.

4) Roll out dough between the 2 sheets of wax paper. If dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie/tart pan. Remove remaining sheet of wax paper, and crimp edges for single-crust pie. Dough can also be frozen at this point for up to 1 month; line pie shell with wax paper, wrap in plastic wrap, and use foil as an outer wrap.