Gluten Free Pie Crust

Notes/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
  1. 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.
  2. Add the cold butter and let it spin for a minute or so until the flour looks like wet cornmeal.
  3. With the processor on, slowly add the ice water until the dough forms a ball.
  4. 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.
  5. 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.