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Gluten Free Pie Crust

Source: Wild Oats Natural Marketplace
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Rating: 5   Reviews: 10 See Reviews
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  One 9 inch pie crust
Gluten free living doesn't mean you have to go without your favorite comfort foods! This delicious pie crust is light and flaky - the perfect foundation for fruit and cream pies alike.
RECIPE INGREDIENTS
1/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup potato starch
1 tablespoon cornstarch
2 teaspoon sugar
1/2 teaspoon gluten-free baking powder
1 1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup non-hydrogenated shortening or Wild Oats Organic Unsalted Butter, chilled
1 Wild Oats Large Egg, cold
1 teaspoon apple cider vinegar
Gluten Free Pie Crust Recipe at Cooking.com
DIRECTIONS
Preheat oven to 350 degrees F. Sift together rice and tapioca flour, potato and cornstarch, sugar, baking powder, xanthan gum, and salt into a mixing bowl.


Cut cold shortening or butter into dry ingredient. Blend with a pastry cutter until butter in incorporated into eh dry ingredients.


The dough should hold together when squeezed. Beat egg with vinegar and mix into dough.


Form dough into a ball with your hands. Add a little tapioca flour if the dough is too sticky. Roll out the dough between to sheets of wax paper. The dough should be about 1 1/2 inches larger in diameter than the pie plate.


Peel one sheet of wax paper away from dough. Place pie curst in pan. Remove top sheet of wax paper. Trim excess dough and crimp edges to form a decorative border.


TIP:
If the recipe calls for a baked pie shell, prick the dough with a fork and bake at 350 degrees F. for 10 to 12 minutes. Cool before filling.


Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
Date Added: 01/01/2008
Spotlight Recipe Review See all 10 reviews »

Rating: 5
by: Amy, MN Reviewed: 07/10/2009
Yummy!
This was great! I made it for a strawberry glaze pie and made extra to use for good ol' butter, sugar and cinnamon. Both were quite tasty, although not as flaky as I was hoping. I may not have baked it long enough. I've not made many pies, and the ones I've made haven't typically turned out well. This was a delicious exception to my past pie cruts experiences.
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