Prep 10 mins
Cook 12 mins
Posted on behalf of Yahoo Group SillyYaks. This is the BEST pie crust I have ever made, even pre-gf! It is gluten free, and dairy free and can be made soy free as well.It is not crumbly, but it rolls out best between sheets of parchment paper. It has a wonderful taste and holds it shape well. I've used it to make whole pies and even turn-over style individual pies. --Mariann [my version of a recipe from the AiA Gluten & Dairy Free Cookbook.]
- 236.59 ml rice flour
- 118.29 ml tapioca flour
- 59.14 ml potato starch
- 1.23 ml salt
- 9.85 ml xanthan gum
- 113.39 g margarine (see below***)
- 1 large egg, beaten (or use 1/4 cup extra ice water if allergic to eggs)
- 4.92 ml apple cider vinegar (or water if you can't use vinegar)
- 44.37 ml ice cold water
- *Mix flours, salt, and xanthan gum in a bowl. Rub in the margarine,but not too much. The mixture should resemble baked beans rather than breadcrumbs.
- *In a separate bowl, whisk together the egg, vinegar and ice water.
- Slowly stir the egg mix into the flour mix, until a ball is formed.
- *Knead the pastry (with a little gf flour if needed) for 2-3 minutes.
- Wrap the pastry and place in the fridge for at least an hour. **It can be frozen at this stage.
- *If the pastry is a little hard when removed from the fridge, knead again a little bit.
- *Roll out on a floured surface. Place in pie pan and follow baking instructions for your pie recipe.
- *If cooked pastry is needed for your recipe the pastry can be cooked at 425 degrees for 10-12 minutes.
- ***substitute Spectrum Naturals Organic Shortening to make it soy free. This is a non-hydrogenated, trans fat free vegetable shortening made from palm oil.
*Fantastic* 5 stars as this was very easy to make and tasted wonderful. I did roll my pastry between two sheets of quality baking paper as suggested. The left-over pastry I just patted out and baked small pastry squares. I was thinking of adding a topping to them ....but my kids ate them as biscuits/cookies. I made my pastry into a savoury pie with a cheese and silverbeet (swiss chard) filling. Very good. I'll definitely be making this pastry again. I like that it can be made vegan if required. This was an easy pastry to work with. Where my pastry split as I ws placing it into the pie dish, I just pressed it back together and it worked perfectly. I'll post a photo for you too. Thanks for a great recipe UPDATED- to add that I have now made this pastry several times and it has worked great each time
I can't believe I forgot to review this! I guess because I forgot to take a photo. I will next time though. This is by far the best gluten free pie crust. In fact, in the two years I've been learning to bake GF, it's the best baked good we've tried. I made it for pumpkin pies at a GF Thanksgiving and it surpassed all expectations! Since I currently don't eat GF full time, I've just been experimenting & learning for my friend & her family, I'm careful to not contaminate foods, so for the pie crust I purchased a $7 pie bag from the King Arthur Flour website. I was able to put the gluten free pie dough in it, zip it up & use my marble rolling pin to roll out the dough, without ever touching it! Thanks so much for posting, Mariann! We'll be using this recipe again & again! :)
This is a great alternative piecrust when you can't eat wheat. The rice flour's natural graininess is nicely offset by the fat, creating an almost-"flakiness" that regular pie-makers strive for. I used half shortening and half butter, because that's what I had. I also used a hand-held pastry maker to cut in the butter/shortening. I thought it needed more salt. I will make this piecrust again. It was my 1st GF crust experiment, and I was definitely impressed.