Gluten-Free Pie Crust
Recipe information
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Cooking:
20 min.
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Servings per container:
16
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Source:

Ingredients for - Gluten-Free Pie Crust

1. Arrowroot starch, or as needed - ¾ cup
2. White rice flour - ⅔ cup
3. Brown rice flour - ⅔ cup
4. White sugar (Optional) - 1 tablespoon
5. Cold butter, cut into chunks - 14 tablespoons
6. Cold eggs - 2 large
7. White vinegar - 1 tablespoon
8. Cold water, or more as needed (Optional) - 1 tablespoon

How to cook deliciously - Gluten-Free Pie Crust

1. Stage

Combine 3/4 cup arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.

2. Stage

Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.

3. Stage

Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with more arrowroot starch and roll over dough until even in thickness and about 9 inches in diameter. Repeat with remaining dough.