Gluten-Free Flaky Pie Crust Recipe

By Bailey1_

Ingredients

• 1/3 cup sorghum flour
• 1/3 cup millet flour
• 1/3 cup arrowroot starch
• 1/4 cup brown rice flour
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/2 cup cold palm shortening
• 1 1/2 teaspoons apple cider vinegar
• 3-5 tablespoons cold water

Details

Servings 1
Adapted from allergyfreealaska.com

Preparation

Step 1

In a large mixing bowl, whisk together the sorghum flour, millet flour, arrowroot starch, brown rice flour, xanthan gum, and sea salt.
Cut in the palm shortening until the mixture resembles coarse crumbs.
Add the apple cider vinegar and water, and stir gently until the mixture comes together to form a dough. Place the ball of dough inside of a large zip lock bag and use your hands to flatten it into a disk. Refrigerate for 15 minutes.
To roll the dough, lay a piece of parchment paper on a work surface and lightly sprinkle with flour. Place the disk of dough in the middle of the parchment paper, sprinkle the disk with flour, and roll the dough into an 11-12 inch round starting from the middle and working out towards the edges. Keep sprinkling the dough with flour as needed to prevent the dough from sticking to the rolling pin.
Using your rolling pin (as pictured above) to aid in moving the dough, carefully ease the crust into a 9 inch pie plate. Or use the bottom layer of parchment paper to invert the entire pie crust over the top of the pie plate (say a little prayer) and gently peel off the parchment paper. Press the dough evenly into the bottom and sides of the pie pan (if there are any tears in the crust, simply wet your fingers and try to smooth them out as best as you can).
Trim down the edges of the pie crust leaving about 1/2 an inch of excess dough. Fold the excess dough underneath and crimp the edges.
Fill and bake as desired.
To Pre-Bake the Crust without Filling:
Preheat oven to 375 and prick the bottom of the crust all over with a fork. Line the crust bottom with coffee filters or parchment paper and fill with a single layer of dried beans. Bake for 15-20 minutes, or until the pie crust begins to change color around the edges. Remove the coffee filter or parchment paper and the beans. Bake for an additional 5-15 minutes, or until the crust is golden brown and dried out. Cool completely before filling.
This 14” Pie Crust Bag is ideal for rolling out perfectly round pie crusts. I have one that a friend gifted me and absolutely love it!

This crust performs better if rolled out immediately following the dough’s 15 minute chill time. If it is refrigerated for a longer period of time it tends to dry out and can be difficult to work with. If you have to refrigerate the dough for longer (like overnight), make it just a tad wetter than normal (But not too wet! Just remember, you can always add more liquid, but you can’t take it back out once it’s mixed in). Dough that is refrigerated for a longer period of time must rest at room temperature for at least 30 minutes prior to rolling.

Temperature, altitude and humidity will affect pie crust dough. If you find the crust difficult to roll out and you think it’s too dry, simply throw it in a food processor, add 1 tablespoon of cold water, and pulse 3-5 times. Check the dough. If you think it will hold together and roll out properly – great! If not, continue to add more cold water, tablespoon by tablespoon until the dough comes back together.