Featherlight Vinegar Pastry (gluten-free pie crust)
Gluten-Free Pie Crust Recipe that I use.
Featherlight Rice Flour Mix (For 9 cups)
Rice Flour (1 part) 3 cups
Tapioca Flour (1 part) 3 cups
Cornstarch (1 part) 3 cups
Potato Flour (1 teaspoon per cup) 3 Tablespoons
- 2 1/4 cups Featherlight Mix (in Description)
- 1 rounded teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 Tablespoon sugar (or to taste)
- 3/4 cup shortening
- 1 Tablespoon vinegar (white)
- 1 egg
- 4 Tablespoons ice water
- Sweet rice flour for rolling (I used regular rice flour)
In a medium bowl, blend the flour mix, xanthan gum, salt and sugar. Cut into the shortening until coarse crumbs form. In a small bowl, beat the vinegar and egg together with a fork. Add the ice water.
Stir the wet ingredients into the dry ingredients with a fork and keep adding liquid until the dough forms a ball. Work a little with your hands to obtain a smooth texture. Cover and refrigerate for 30 minutes or more before rolling out.
Divide the dough in half and roll out on sweet rice flour - covered waxed paper or plastic wrap. Use as much of the sweet rice flour as needed to work easily. Place in a pie tin. If using plastic wrap for easier handling, move it to the pie tin and invert the dough into the pan. Bake as directed for the filling used.
For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450-degree oven for 10-12 minutes or until slightly browned. Cool before filling.
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