Many of my Facebook followers have requested that I develop a gluten free pie crust recipe that does not call for superfine rice flour. This one turned out flakier than any other pie crust on this site. I have used it to make mini gluten free chicken pot pies as well as a gluten free peach pie. They both turned out delicious. You will find that refrigerating the dough once rolled makes transferring the rolled out dough to the pie much easier. I have included that tip as well as another below for ease in transferring the dough. Meanwhile, I hope you enjoy this recipe for many of your savory and sweet gluten free pies.
A flaky gluten free pie crust recipe - the flakiest I have made thus far!. The recipe includes instructions for ease in transferring the dough.
- 2 1/2 cups sweet rice flour
- 1/2 cup potato starch (not potato flour)
- 1/2 cup cornstarch
- 2 Tablespoon granulated sugar
- 2 1/2 teaspoons xanthan gum
- 1 1/4 teaspoons fine sea salt
- 18 Tablespoons (2 sticks + 2 T.) cold, unsalted butter, cut into about 60 pieces
- 2 Tablespoon iced water
- 1 large egg, separated, for egg wash (or melted butter for egg-free)
- 1 Tablespoon heavy whipping cream, for egg wash
- 1/3 teaspoon granulated sugar, for sprinkling (optional)
- 1 teaspoon butter, for basting
- In a medium sized bowl, whisk the sweet rice flour, potato starch, cornstarch, sugar, and xanthan gum together.
- Add 2 3/4 cups of the flour mix and the cold butter pieces to the bowl of your food processor. Pulsate until about two-thirds of the mixture forms into balls, about half the size of peas.
- Add 1 tablespoon of water at a time, pulsing between additions. Do not over mix; mix about 30 seconds and the balls form into the size of peas.
- Flour a flat, clean surface with some of the remaining flour mixture. Empty the dough onto the surface (I use a silicone baking mat.)
- Shape the dough into a disk and cut it in half.
- Wrap each in plastic wrap; and refrigerate until firm, about 60 - 90 minutes.
- Remove one disk from the refrigerator and knead it onto a floured surface until it slightly softened. Be careful not to knead too long or you will have to refrigerate it again. Place the disk on the bottom of a pie dish; and distribute the dough evenly, up the sides and onto the rim. If you are short on dough, use some of the refrigerated dough to add to the rim. Baste the bottom, sides and rim with egg white.
- Preheat your oven to 350°F.
- Remove the second disks from the refrigerator. Knead the dough to soften it; and roll it out onto a sheet of plastic wrap to about a 11 1/2-inch circle. (Using a silicone pastry mat underneath the plastic wrap is helpful.)
- Transfer the dough to a baking sheet and refrigerate until firm, about 20 - 30 minutes.
- Fill the crust to the top with your choice of filling; and using the plastic wrap, and if using, silicone mat, transfer the chilled top crust on top of the pie.
- Trim as needed, allowing 1/4 overhang; and tuck the overhang under the pie crust. Seal the edges using your fingers; and crimp with a fork or scallop with your fingers.
- Cut slits out of the top of the dough to allow steam to escape. Whisk the egg yolk and cream together and baste the entire top of the crust, including the edges with the egg yolk/cream wash.
- Bake for 45 - 50 minutes, turning the baking sheet around half way through baking to allow for even browning. Baste the top (not the edges) with 1 teaspoon melted the last 10 - 15 minutes of baking. Cover the edges with foil once it browns enough.