Gluten Free Pie CrustNotes/Suggestions: Really, I have never met a person that doesn’t like a pie of some sort. However, over the past year I have more and more people with an allergy or intolerance (yes, there is a difference) to wheat. No wheat, no pie…right? Not anymore. For fruit pies I also added 2 Tbsp of powdered sugar. For quiche or pot pies I would season with dried herbs and a pinch more of salt. Makes enough pastry for two 10 inch pie shells.
- 2 cups Gluten Free All purpose Baking Flour (like Bob’s Red Mill)
- 1 cup white rice flour
- 2 Tbsp Xanthum gum
- 2 Tbsp Baking Powder
- 1 tsp salt
- 16 Tbsp of really cold butter, cut into small cubes
- 1/3 cup ice cold water
- In the bowl of a food processor fitted with a metal blade put all the dry ingredients and pulse once or twice to combine evenly.
- Add the cold butter and let it spin for a minute or so until the flour looks like wet cornmeal.
- With the processor on, slowly add the ice water until the dough forms a ball.
- Remove from the processor onto a clean flat surface dusted with rice flour. Form the dough into two discs and wrap in plastic wrap or wax paper and refrigerate for at least 30 minutes before using.
- To use, roll out the dough to about ¼ inch thick, then proceed with how you want to use it. For pot pies cut the pastry about ½ inch larger that the bowl so you have room for a lip and crimping. For a pie or pastry shell, roll to a circle and carefully line the bottom of the pie plate. Cut the shapes or strips from the remaining dough for the top.
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