Simple Gluten Free Pie Crust

Tender and flaky as a traditional pie crust, this recipe is exactly what I hoped to find. There are a few tricks that will help you achieve a flaky crust:
* Make sure your butter and water are as cold as possible.
* Work quickly and avoid over working the dough, lumps of butter are a good thing in a pie crust.
* Use as little water as possible to hold the dough together, too much water will create a tough crust.
* Press the dough out between sheets of wax paper, don’t even mess with rolling it out on it’s own. The paper will also help with transferring the dough to the pan.

* If you are not in need of a gluten free crust, I have also made this all-butter pie crust recipe and I loved it.

Check out all of the Gluten Free Dessert Recipes on this website!

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Simple Gluten Free Pie Crust

Recipe adapted from and with thanks to Simply Gluten Free

Ingredients

• 1/2
• cup butter or 1 stick of butter frozen (I've used butter straight from
• the refrigerator as well but the freezer is easiest)
• 2-4 tablespoons ice cold water fill a glass with ice and water and use the icy water
• 2/3 cup brown rice flour
• 1/3 cup tapioca starch
• 1/4 cup potato starch
• 2 tablespoons sugar
• 1 teaspoon kosher salt

Instructions

1. Combine
2. the flours, sugar and salt in the bowl of a food process and pulse a
3. couple times. Using a cheese grater, grate the butter and then add it to
4. the flour mixture. Pulse a few times, just until the mixture is
5. crumbly, with pea sized pieces of butter.
6. With the
7. processor running, add just 1 tablespoon of water at a time, until the
8. mixture barely clumps together. You should be able to squeeze a small
9. bit of the dough together and have it hold it's shape. Try to add as
10. little water as possible.
11. Remove the dough from the
12. machine by pouring the crumbly mixture into a gallon size ziploc. Press
13. it into a rounded disk shape. Remove any air from the bag and
14. refrigerate at least an hour before using. This can be kept in the
15. refrigerator for 2-3 days.
16. When ready to use this
17. dough, remove from the refrigerator about 5 minutes before rolling it
18. out. Place a sheet of wax paper or parchment paper on the counter and
19. very lightly sprinkle with flour. Place the dough on the prepared paper.
20. Sprinkle the dough very lightly with flour and place another sheet of
21. paper on top. Using your hands or a rolling pin, press the dough out
22. until it is roughly a circle.
23. Remove the top paper and
24. place an inverted pie plate over the dough. Flip the plate over with the
25. dough lightly pressed into it. Carefully peel off the second sheet of
26. paper and gently press the crust into the pie plate. If the dough splits
27. or breaks off, just press it back together. If you have enough of an
28. overhang, you can make a decorative crust and flute the edges slightly.
29. My pan was slightly over-sized, so I didn't have a lot of crust left at
30. the top of the pan this time. Finish the pie according to directions. Enjoy!