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, regular size, as well as a gluten free peach pie. They all 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 for ease in transferring the dough. Meanwhile, I hope you enjoy this recipe for many of your savory and sweet gluten free pies.
Flaky Gluten Free Pie Crust Recipe
A flaky gluten free pie crust recipe - the flakiest I have made thus far!. The recipe includes instructions for ease in transferring the dough.
For the Dough:
- 2-1/3 cups sweet rice flour (or white rice flour, if that's all you have)
- 1/3 cup potato starch
- 1/3 cup cornstarch
- 2 tablespoons granulated sugar
- 2-1/2 teaspoons xanthan gum
- 3/4 teaspoon salt
- 18 tablespoons (2 sticks + 2 tablespoons) cold, unsalted butter, cut into 60 pieces (or equivalent of palm oil - NOT non-hydrogenated + 1 teaspoon butter emulsion/extract (optional), for dairy-free)
- 1/2 cup ice water, or as needed
For Egg Wash:
- 1 large, cold egg, separated
- 1 tablespoon heavy whipping cream
- 1 teaspoon butter, melted, for basting
- 1/3 teaspoon granulated sugar, for sprinkling (optional)
- In a medium-sized bowl, whisk together sweet rice flour, potato starch, cornstarch, sugar, xanthan gum, and salt.
- Add ONLY 2-3/4 cups of the above dry mixture (set aside the rest), the cold butter, and 2 tablespoons of iced water to the bowl of your food processor. Pulsate until the dough starts to come together and you still have a little loose flour left in the bowl..
- Add 2 tablespoons of water and pulse. Add additional water, one tablespoon at a time, pulsing between additions. Do not over mix; mix about 30 seconds and until balls form into the size of peas.
- Flour a flat, clean surface with some of the remaining flour mixture. Turn the dough onto the surface.
- Shape the dough into a round disk and cut in half.
- Wrap each half in plastic wrap; refrigerate until firm, 60 - 90 minutes.
- Remove one disk from the refrigerator. Knead the dough on a floured surface until it slightly softens. (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. 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 disk from the refrigerator. Knead the dough to soften it. Roll the dough out onto a sheet of plastic wrap to an 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, 20 - 30 minutes.
- If you are using a custard filling such as pumpkin pie filling, line the crust with parchment paper, fill to the top with dry beans, and bake in a 350°F oven for 15 minutes. Remove beans and paper.
- Fill the crust to the top with your choice of filling. Using the plastic wrap, and if using, silicone mat, invert the chilled top crust on top of the pie.
- Trim as needed, allowing 1/4 overhang. Tuck the overhang under the pie crust. Seal the edges using your fingers. Crimp with a fork or scallop with your fingers.
- Cut out 1/4-inch slits from the top of the dough to allow steam to escape. (Cutting slits into the dough will not work because they will close up)
- Make the egg wash by whisking the egg yolk and cream together. Baste the entire top of the crust, including the edges.
- Bake according to your pie instructions, turning the baking sheet around halfway through baking to allow for even browning. Baste the top (not the edges) with 1 teaspoon melted butter the last 10 - 15 minutes of baking. If using, sprinkle top with sugar. Cover the edges with foil once it browns enough. (See below photo using only 2 teaspoons of xanthan gum.The top photo contains 2-1/2 teaspoons.)
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