Enjoy the fruits of summer with this gluten-free pie crust. Our favorite is peach pie, made with peaches grown on the western slope in Colorado.
You’ll want to chill and grate your butter for this gluten-free pie crust. Put the butter in the freezer while you prepare your pie filling ingredients.
For this recipe, I use a pie dish that’s 9 ½” diameter by 1 ½” deep.
Piecrust Ingredients
- 1 C butter, chilled
- 1¼ C white rice flour
- ¾ C potato starch
- ½ C tapioca flour
- 1 t xanthan gum
- ½ t salt
- 1 egg
- 1 T vinegar
- 2 – 3 T cold water
Directions
Preheat oven to 375 degrees.
Your butter should be hard enough to grate with a hand grater or food processor and will look like shredded mozzarella when you’re done. If you don’t have a way to grate it, cut it into small pieces.
Mix all the dry ingredients in a large bowl. Add the grated butter and gently toss with your hands until the butter is coated with the flour mix. Try and separate the butter as you do this. Once you have it coated, rub the butter and flour mixture together with your fingers until you have a coarse and evenly crumbly mixture.
Mix the egg and vinegar together and then use a spoon to combine it with the butter and flour mixture. Now, add the water one tablespoon at a time until the dough sticks together.
Put half the dough between layers of plastic wrap and use a rolling pin to roll it out to about ⅛-inch thick. I don’t measure it. I just roll it out until it’s about the right size for my pie dish.
Peel off the top layer of plastic. Put your hand under the pie dough and gently flip it into the dish. Now, fill the dish with your fruit filling. Repeat the process for your top pie crust by rolling out the other half of the dough between plastic wrap. When you put it on top, trim off any scraps and use them to build up any places where your edges are thin. You can use a fork to press the sides.
Cover the crust edges with foil to avoid over-browning and place a pan under the pie dish to catch any drips. Bake in preheated 375-degree oven for 25 minutes with the foil. Remove foil and bake for another 25 minutes or until the pie crust begins to turn golden. (Apple pies will need additional cooking time to fully cook the apples.)
Related recipes:
Enjoy!
You might also enjoy my recipe for Gluten-Free Chocolate Truffle Pie.