Pie Crust Mini Double Crust

By tinathorn

Ingredients

• 2 1/2 c -sweet rice flour
• 1/2 c -potato starch (not potato flour)
• 1/2 c -cornstarch
• 2 tbsp -sugar
• 2 1/4 tsp -xanthan gum
• 1 1/2 tsp -salt
• 16 tbsp -cold unsalted butter
• 2 tbsp -ice water
• 1 -large egg, separated
• 1 tbsp -milk or cream

Preparation

Step 1

1. In a medium sized bowl, whisk the sweet rice flour, potato starch, cornstarch, sugar, and xanthan gum until it is thoroughly combined.

2. Add 2 1/2 cups of the flour blend and the cold butter to the bowl of your food processor. Pulse the mixture until small dough balls form half the size of peas. Scrape the sides and bottom of the bowl, as needed.
3. Add 1 tablespoon of ice water and pulse it a few times until the dough balls are the size of peas. Do not process the dough long enough for it to form one large dough ball. Leaving it in pieces is what creates a flaky pie crust.`
4. Transfer the dough to a lightly floured surface and shape the dough into a disk shape. Cut the disk into four equal sections. Cut the four sections into two additional sections, leaving one a bit larger than the other. You will use the larger pieces for the bottom pie crusts. Wrap each one individually in plastic wrap, and refrigerate them for at least 1 hour or up to 2 days.
5. Remove one bottom disk from the refrigerator. If it has chilled for over 1 hour, allow it to stand at room temperature for approximately 25 minutes or as long as needed to soften enough to roll. Roll the dough out into a 5-inch circle. If the dough has softened too much, refrigerate it until it easier to manage. Place the disk in the bottom of a 4-inch pie pan. Using your fingertips and the back of your fingers, distribute the dough evenly. Leave a 1/4-inch edge over the rim of the pan. Refrigerate the dough and repeat these steps with the remaining three bottom crust dough pieces.
6. Baste each bottom pie crust with egg white, including the sides. Fill mounded with your desired pie filling and refrigerate until you are ready to top it with the top pie crust.
7. Preheat your oven to 350 degrees ferinheight.
8. Remove one top pie crust disk from the refrigerator. Using your hands soften the dough to form a dough ball. Using your hands, flatten it to form a disk. Roll it out to about 6 - 6 1/2-inches onto a moderately dusted piece of plastic wrap. Transfer the dough along with the plastic wrap to the refrigerator to firm. Repeat with remaining top pie crust dough pieces.
9. Fill the refrigerated bottom crusts with your filling of choice. Baste the top edges with egg white and place a top pie crust over the filling. Using kitchen scissors, trim the top dough to the outer edge. Using your fingers, seal the edges together and using a fork, crimp the edges. You may also use the scraps to create a higher crust edge and scallop the edges.
10. Cut several slits in the top of each pie crust and open them up wide as they will close some during baking.
11. Beat the egg yolk and milk/cream together and baste the top of each pie crust with this egg wash mixture. Bake it for 35 - 40 minutes. If the edges turn brown too quickly, cover them with aluminum foil.