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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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Content copyright © 2014 by Gillian Scianna. All rights reserved.
This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact Gillian Scianna for details.

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