Cooking and baking gluten free has been such a challenge for me. I so want to do a better job, for my husband’s sake, at preparing meals for him that he can enjoy. I have decided to find one new gluten-free recipe each week and give it a try.
In the past I have purchased GF pie crusts in the freezer case, but after baking they are very hard and almost inedible, not to mention they are pretty pricy. So I thought I might try this one.
I had planned on making a Turkey Pot Pie for dinner this week and wanted to try making a Gluten-Free Pie Crust. It was perfect! My husband said it was flavorful and flaky! YES! A big thank you to Robin at “Make It and Love It” for this great recipe. You can find her step by step instructions here. Thankfully, I did have another half of the recipe to use on a small berry pie.
The No-Fail GLUTEN FREE Pie Crust…that’s amazingly DELICIOUS!
yield: 2 large crusts or 3 small
- 1/2 cup tapioca flour
- 1/2 cup cornstarch
- 1/4 cup potato starch
- 1 cup rice flour (sweet rice flour if you can find it.) (available at Whole Foods)
- 1 rounded tsp xanthan gum
- 1/2 tsp salt
- 1 dash sugar
- 1/2 cup butter
- 1/2 cup butter flavored Crisco
- 1 cold egg
- 1 TBS vinegar
- 4 TBS ice water
Sift dry ingredients together. Cut in the butter and shortening with a fork or pastry cutter until the crumbles become pea sized. In a separate bowl mix together the egg, vinegar, and ice water until thoroughly blended. Add this mixture to your butter mixture until well blended. Divide into two balls for large pies or into three balls for smaller pies. Refrigerate the dough balls for at least an hour, covered with plastic wrap. Roll out and set in your pie plate and prick the dough with a fork. Bake in the oven for 20 minutes at 425 degrees or until lightly brown. (Or bake for 10 minutes, cover the edges with tin foil or pie shields, and then bake for the remaining 10 minutes.)
Calling this a success,