GF Gluten Free Pie Crust

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Gluten-Free Pie Crust

Source: wholefoods.com

 

This is a tender, flaky pie crust that is reminiscent of a shortbread

cookie.

Serves 8 (one 9-inch pie shell)

 

1 cup white rice flour

1/2 cup brown rice flour

1/2 cup arrowroot

6 TB tapioca starch

6 TB potato starch flour

1/2 tsp salt

1 tsp xanthan gum

1 tsp baking powder

2 sticks non-hydrogenated vegan margarine, cut into 1/2- inch pieces***

1/2 to 1 TB ice water

 

Ingredient

 

***Options: replace the butter with non-hydrogenated margarine for a

dairy-free or vegan version.

[is this even available? I would suggest using a product like Earth Balance

or vegetable shortening].

 

Place the rice flours, arrowroot, tapioca starch, potato starch flour, salt,

xanthan gum and baking powder in the bowl of a food processor and process

until all ingredients are thoroughly combined. Add the butter bits and

process until the mixture almost gathers together. It will be a little dry.

At this point, while processor is running, drizzle in the water. If the

dough seems too moist, turn it out onto a board and coat it with a little

potato starch. Wrap dough in plastic wrap and refrigerate for 2 hours or

overnight. This dough can be rolled out using potato starch or rice flour to

prevent sticking as you go along, or pressed with fingers into a pie plate.

Spray pie plate with canola cooking spray first to help prevent sticking.

Fill dough with filling of choice and bake as instructed.

 

Nutrition Info

Per Serving (79g-wt.): 380 calories (210 from fat), 23g total fat, 15g

saturated fat, 2g protein, 41g total carbohydrate (1g dietary fiber, 0g

sugar), 60mg cholesterol, 210mg sodium