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GF Pie Crust




Source of Recipe


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Recipe Introduction


This buttery, tender gluten-free pie crust is akin to shortbread. It can be used for all types of pies or for savory tart and quiche fillings. A tart pan with a removable bottom makes shaping the pie crust and cutting pies much easier.
Prep Time: 20 minutes
Total Time: 20 minutes


List of Ingredients




1 cup superfine brown rice flour (see tips)
1/2 cup arrowroot starch OR cornstarch
1/4 cup amaranth flour
1/4 cup white rice flour
1 tablespoon cane sugar (OMIT sugar if making a savory filling)
1/4 teaspoon xanthan gum OR guar gum
1/4 teaspoon salt
1 tablespoon ice water
1 large, lightly beaten egg
12 tablespoons cold, cubed butter
Correction - 12 tablespoons of butter equal 1 and 1/2 sticks of butter OR 3/4 cup of butter

Recipe



Food Processor Method:

Measure dry ingredients into a large mixing bowl. Use a large whisk to thoroughly blend ingredients.
Pour the dry ingredients into a food processor bowl, fitted with a metal blade.
Add the cold butter cubes and pulse until the butter cubes are reduced to the size of peas and the mixture looks like coarse, dry crumbs.
Add the lightly beaten egg and pulse just until egg is incorporated into the flour-butter mix.
Add 1 tablespoon of ice water and pulse several times. Remove the processor lid and squeeze a small amount of the dough in your hand. If it holds together don't add more water. If the dough is too crumbly and dry, add 1/4 teaspoon additional ice water and pulse several more times. Check the consistency of the dough again. If the dough holds together and you can form a ball don't add more water. Adding too much water will make the dough sticky and harder to roll out and shape.
Scrape the dough, which will look crumbly, on a clean, gluten free work surface covered with waxed paper. Gather the crumbly dough into a ball. Flatten to a large disk shape. Wrap in waxed paper and refrigerate for at least one hour before rolling out the dough. At this stage, the dough can be frozen. Place wax paper wrapped dough in a freezer bag, label and freeze for future use.
To Roll Dough: Remove dough from refrigerator and place dough between two sheets of waxed paper. Let dough sit just until it's soft enough to roll. When workable, roll lighlty from the center outward, working to make a circle about 10-inches in diameter and about 1/8-inch thick. If the dough should get too warm and sticky, place it in the freezer for several minutes and then continue rolling it.
Peel top sheet of wax paper from the dough and carefully flip the dough, on the remaining sheet of waxed paper, over pie plate. Gently peel the waxed paper from the dough.
Gently press the dough into the pie plate.
Trim edges with knife and crimp edge with a fork or using your favorite method.
Pie crust is ready to fill or parbake (partially bake) as desired.
To parbake the crust, preheat oven to 350 degrees. Use a fork to pierce the crust- this will prevent the crust from bubbling up while baking. Or, line the dough with parchment paper and fill the plate with dry beans or pie weights. Bake the crust for about 15 minutes, or until lightly golden.



Tips:

Superfine brown rice flour is powdery, unlike some brown rice flours which are more coarsely ground and gritty. If you can't find superfine brown rice flour, try grinding regular brown rice flour in a coffee bean grinder just until it is a finer consistency.

Roll out leftover dough scraps, butter and sprinkle with cinnamon and sugar for an old-fashioned treat.