Basic Pie Crust
This is a great piecrust recipe, but it takes patience and practice to make. Roll out carefully as it is a bit fragile (no gluten to hold it together). It is certainly worth the effort.
- 8
Ingredients
- 1 1/2 cups brown rice flour
- 1/2 cup potato starch flour
- 1/2 teaspoon salt
- 1 teaspoon xanthan gum
- 1/4 cup arrowroot
- 3/4 cup shortening
- 1 large egg, beaten
- 2 tablespoons water
- 1 tablespoon white vinegar
Preparation
Step 1
1. In a large bowl, sift together the flour, potato starch, salt and arrowroot. Add the xanthan gum. Stir to mix. Cut in the shortening with a pastry cutter until the mixture resembles small peas. Set aside.
2. In a separate bowl, combine the egg, water, and vinegar, and add to the flour mixture. Mix until well blended and the mixture comes together in a large ball.
3. Place a piece of waxed paper on a flat surface and cut the large ball into two smaller ones. Place one ball on the waxed paper and cover it with another piece of waxed paper of the same size. Carefully roll out the dough.
4. Grease a pie dish and carefully flip the pie dough from the waxed paper into the dish. Fill with pie ingredients. Roll out the second ball of dough, place atop the pie filling and crimp the edges to seal.
5. Cut slits in the crust before baking, and watch to be sure the crust does not brown too much around the edges while baking. If it does, cover with aluminum foil for the remainder of the baking time.
6. Bake in preheated 375F oven or follow the directions for baking temperature for your desired filling.
Nutritional analysis per serving
206.60 calories, 17.32 g fat (76% calories from fat) 0.80 g protein, 11.64 g carbohydrate, 26.44 mg cholesterol, 190.01 mg sodium