MAKES ONE 9-INCH CRUST (8 SERVINGS).
This versatile gluten-free crust pairs perfectly with your favorite pie fillings. Whether you’re baking sweet or savory pies, this recipe delivers delicious results in a few simple steps.
¾ cup rice flour
¼ cup + 2 tablespoons tapioca starch/flour
¼ cup + 2 tablespoons potato starch (not potato flour)
1 teaspoon xanthan gum
½ teaspoon salt (omit if using salted butter)
½ cup (1 stick) cold unsalted butter, dairy-free buttery spread or non-hydrogenated shortening, cut into small pieces
3-4 tablespoons cold milk of choice
1. Grease a 9-inch pie pan.
2. In a medium mixing bowl, combine rice flour, tapioca starch/flour, potato starch, xanthan gum and salt.
3. With a pastry cutter, cut butter into flour mixture until butter pieces are no larger than peas and evenly incorporated throughout.
4. Add 3 tablespoons milk and combine, using your hands to work the milk into the dough. Knead dough until it comes together and forms a ball. Add additional milk, if needed.
5. Place the dough ball onto a large piece of parchment paper and shape into a disc. Cover with a second piece of parchment and roll it out into a 10-inch circle.
6. Peel off the top piece of parchment and invert the crust into prepared pie pan. Remove the second piece of parchment and press dough gently into the pan.
Each serving of crust contains 216 calories, 12g total fat, 7g saturated fat, 0g trans fat, 31mg cholesterol, 151mg sodium, 26g carbohydrate, 1g fiber, 0g sugars, 1g protein, 18Est GL.
Contributor Chrystal Carver is a gluten-free food blogger and author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.Yields 8 servings