Perfect Gluten-Free Pie Crust
Bridget at Delphiforums.com
This make a really great pie crust! I normally make the dough well in advance, roll it into balls, wrap tightly and freeze it until needed. The colder the dough the easier the rolling process....be patient!
This recipe makes 2 9-inch pie crusts or 3 8-inch pie crusts.
1 cup white rice flour, plus extra for rolling
¾ cup potato starch
½ cup tapioca starch
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon xanthan gum
½ cup shortening or butter
4 oz. cream cheese
1 egg + 2 egg yolks
1 teaspoon vanilla for sweet pies or lemon juice for savory pies
3 tablespoon very cold water
Combine dry ingredients. Cut in shortening or butter and cream cheese until the mixture is the size of peas. Add eggs, vanilla and water to the dry ingredients. Mix the flour mixture until smooth and then give the dough a few turns. If the dough is sticky add a bit more white rice flour starting with a teaspoon at a time. Form 2-3 balls depending on the size pan you're using and chill for several hours or overnight.
Place a dough ball between two sheets of floured plastic wrap, roll out to desired size and place in pan. If you worked the dough in a warm kitchen, chill crust in the refrigerator or freezer for 10-15 minutes before baking.
For a pre-baked crust, prick crust with a fork and bake at 425 degrees F* for 15 minutes or until crust is slightly browned. If making a pie using filling that has to be baked or requires a top crust, partially bake the bottom crust for 5-7 minutes at 425 degrees F* and then add the filling.
While the bottom crust is baking, roll out the top crust between two sheets of plastic wrap. Cut as desired and place the top crust continue baking per pie instructions. [If making lattice, it may be easier to roll the dough into worms and smash to thin instead of rolling and cutting.] Sprinkle sugar on top crust or lattice for fruit pies.
