Flaky Gluten Free Pie Crust Recipe

Flaky Gluten Free Pie Crust Recipe
This is a great flaky pie crust recipe, it is versatile and easy to work with. Just leave out the sugar and it makes a great chicken pot pie.

Ingredients
Makes a double crust pie.

1 1/4 cups Gluten-Free Flour Blend (see below)
1 tablespoon sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup cold butter cut into chunks
1/4 cup cold cream cheese cut in chunks
1 egg
3 tablespoons cold water
1/4 teaspoon apple cider vinegar

Directions

Combine your homemade flour blend, sugar, xanthan gum and salt in bowl. Blend in the butter and cream cheese I like to use two knives to cut in the mixture. Gluten free dough/pastry is usually a little bit wet. Cut the mixture until it resembles crumbs.

Beat egg, cold water and apple cider vinegar in small bowl until the mixture is well blended. Make a well in the center of the dry ingredients and slowly stir in wet mixture. Form dough/pastry into a ball and flatten the top just a little. Wrap in plastic wrap and refrigerate at least 1 hour. Remove the dough from the refrigerator about 20 minutes before use. I use wax paper to roll out my dough with a lightly floured service.

Unwrap the dough. Lightly flour pastry with gluten-free flour blend; top with another sheet of parchment paper. Roll out pastry/dough into 12-inch circle. Transfer pastry to ungreased 9-inch pie pan, pressing firmly against bottom and sides and sealing any cracks as necessary. Work on creating edges that you are comfortable with. Gluten-free pastry sometimes requires patience for crimping. I think you will find it easiest to start with a fork until you learn how the pie crust dough behaves. Fill and bake pie with your favorite recipe.


Gluten-Free Flour Blend

To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum.

Use the flour in the required recipe amount. I always store my flours in the refrigerator in a jar or plastic bag. Sift your flour again before you use it in the recipe.




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This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact Gillian London-Scianna for details.