Traditional Pie Crust – Gluten, Dairy and Egg Free

Ingredients

  • 1 cup Brown Rice Flour
  • 1/2 cup Potato Starch
  • 1/2 cup Tapioca Starch/Flour
  • 1/4 cup Cornstarch
  • 1 tsp. Salt
  • 1 tsp. Granulated or Organic Sugar
  • 1/2 cup cold Shortening or 1/4 cup Butter or Margarine + 1/4 cup Shortening, best if slightly chilled
  • 1/2 cup ice-cold Water

Directions

Place flour, starches, salt and sugar in a food processing bowl. Pulse for a few seconds to blend ingredients. Place shortening or shortening/butter combination, cut into small, approximately ½-inch pieces, in the food processing bowl. Pulse ingredients for 15 to 30 seconds until mixture resembles a coarse meal.
With the food processor running, slowly pour cold water into the feed tube, just until the dough comes together. Stop the food processor immediately and remove the dough. If the dough comes together before you’ve poured all the water into the feed tube, do not add the final amount of water.
Place dough on a lightly floured surface (brown rice flour) or a piece of parchment or waxed paper. Form dough into a ball and cut in half. Wrap one half of the dough in plastic wrap to prevent it from drying out while you work with the other half.
Flatten the ball of dough into a round disc, place between two pieces of waxed or parchment paper and roll out the dough with a rolling pin. If your dough is slightly sticky, lightly flour the dough disc and the bottom parchment/waxed paper before rolling out the dough.
After rolling the dough, gently remove the top piece of parchment/waxed paper. Invert the rolled pie dough into a lightly greased pie tin (using spray oil or lightly grease with shortening). Fill the pie shell with desired filling.
Unwrap the second half of dough and roll it as instructed above. Lay rolled dough on top of the pie. Using your fingers, gently press down the dough along the edge of the pie tin. This will help seal the top and bottom pie crusts together. Running a knife along the outside edge of the pie tin, cut the excess pie crust from the pie tin and discard or save for another use. Using your fingers, pinch the dough to flute the edge or use a fork to press the crust edge down.
To obtain a nice golden crust, lightly brush your crust with milk of your choice or a beaten egg white mixed with 1 tablespoon water, before placing the pie in the oven for baking. Double-crusted pies must vent steam during baking. With a small knife, place several slits in your top crust before baking your pie.
TIP No food processor? Make dough by working shortening/butter into the dry ingredients, adding water and mixing with a fork or pastry blade just until dough comes together. Pie dough has a tendency to become tough if the dough is overworked, so work quickly to prevent an overworked dough.
TIP Gluten-free pie dough dries out quickly, so be sure to wrap the dough you’re not rolling.

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