Even Easier Gluten Free Pie Crust

15 Feb

My mom complained that some of the desserts I made using the pizza mix had an “off” flavor. From the sorghim flour, I expect. So I’ve been working on making new recipes using a different mix. This mix is from The Gluten Free Gourmet Bakes Bread, and I’ve started keeping a pre-mixed supply for my everything-BUT-pizza-crust flour needs.

Flour Mix:

  • 1 part rice flour (white or brown)
  • 1 part cornstarch
  • 1 part tapioca starch
  • 1 Tbsp potato flour (not starch) per cup of rice flour (or 1 tsp. potato flour per cup of mix)

Pie crust for a 1 crust pie:

  • 1 1/4 cups flour mix
  • 6 Tbsp cold butter
  • 1/4 tsp salt
  • 1 egg
  • 1 egg white
  • 1 Tbsp lemon juice or apple cider vinegar

The easiest way to mix this up is in your food processor, so I’ll start with directions for that. I think even if this was the only thing I used my food processor for, it would be worth it.

Food Processor Directions:

  1. Combine flour, salt, and butter, cut into pieces no larger than 1 Tbsp each, in food processor. Whir until butter is in uniformly small pieces (no larger than a pea).
  2. Add egg and vinegar or lemon juice, and whir some more until mixture looks like fine crumbs.
  3. Add egg white and whir once more until mixture comes together.
  4. Refrigerate dough if it’s too soft to roll out. Then roll it out on a piece of floured waxed paper. Use the paper to flip the dough into the pan.

Low-tech directions:

  1. Mix flour and salt in a large bowl.
  2. Add butter, cut into small pieces.
  3. Using a pastry cutter, a couple of knives, or even your cold fingers (warm fingers will melt the butter), work the butter into the flour until the mixture resembles fine crumbs.
  4. Add egg, vinegar or lemon juice, and egg white. Stir with a fork until mixture comes together.
  5. Refrigerate dough if it’s too soft to roll out. Then roll it out on a piece of floured waxed paper. Use the paper to flip the dough into the pan.

This dough is more fragile than gluteny dough, so you may have to do some repairs before adding your filling. Don’t worry about it — no one will know.

Want a pretty edge? Check this out! The pinched fluted edge is the one I usually do. The braided edge probably wouldn’t work too well with this dough.

Double the recipe for a 2 crust pie.

You’ll probably have a little leftover after you trim the edges. Put it in pieces on a cookie sheet, sprinkle with cinnamon and sugar, and bake it into pie crust treats! (Temperature doesn’t matter much, so long as either the oven is hot or the crust pieces are near the element. My mom always put it under the broiler element while the oven was heating for the pie.)

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One Response to “Even Easier Gluten Free Pie Crust”

  1. Becky November 20, 2012 at 10:12 pm #

    Made this today for a chocolate pie and a pumpkin pie, and accidentally just dumped all the ingredients into the food processor at the same time. It worked fine. For the chocolate pie, we baked the crust for about 20 minutes at 425F. It had a little crack in it, which we sealed with a tiny bit of egg yolk, so the chocolate wouldn’t run out the bottom.

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