Gluten Free Pie or Tart Crust
- 1 cup brown rice flour super fine
- 1/2 cup cornstarch or arrowroot starch
- 4 tablespoons amaranth flour
- 4 tablespoons rice flour white
- 1 tablespoon sugar cane, (omit sugar if making a savory filling)
- 1/4 teaspoon guar gum or xanthan gum
- 1/4 teaspoon salt
- 1 tablespoon water ice
- 1 large eggs lightly beaten
- 1 1/2 cups butter cold and cubed, 12 tablespoons
- Use Food Processor:
- In a large bowl, add dry ingredients.
- Use a large whisk to thoroughly blend ingredients.
- Transfer the dry ingredients into a food processor bowl, fitted with a metal blade.
- Add the cold butter cubes and pulse until the butter cubes are reduced to the size of peas and the mixture looks like coarse and dry crumbs.
- Add the lightly beaten egg and pulse just until egg is incorporated into the flour butter mixture.
- Add 1 tablespoon of ice water and pulse a few times.
- Remove the processor lid and squeeze a small amount of the dough in your hand.
- If it holds together, no need to add more water.
- If the dough is too crumbly and dry, add 1/4 teaspoon additional ice water and pulse a few more times.
- Check the consistency of the dough again.
- If the dough holds together and you can form a ball, no need to add more water.
- Too much water will make the dough sticky and harder to roll out and shape.
- Scrape the dough, which will look crumbly, on a clean, gluten free work surface covered with waxed paper.
- Gather the crumbly dough into a ball.
- Flatten to a large disk.
- Wrap in waxed paper or plastic wrap and refrigerate for at least one hour or overnight before rolling out the dough.
- And the dough can be frozen.
- Place wax paper or plastic wrap wrapped dough in a freezer bag, label and freeze for future use.
- For Rolling Dough:
- Remove dough from refrigerator to a working surface and arrange dough between two sheets of waxed paper.
- Let dough sit just until it's soft enough to roll.
- When workable, roll lighlty from the center outward, working to make a circle about 10-inches in diameter and about 18 inch thick.
- If the dough gets warm and sticky, put it in the freezer for several minutes and then continue working on it.
- Peel top sheet of wax paper from the dough and carefully flip the dough, on the remaining sheet of waxed paper, over pie plate.
- Gently peel the waxed paper from the dough.
- Gently press the dough into the pie plate.
- Trim edges with knife and crimp edge with a fork or shape it into any your favorite shape with fingers or any other tool.
- Pie crust is ready to fill or partially bake as desired.
- For partially baking the crust:
- Preheat oven to 350F (180C).
- Use a fork to pierce the crust, which keeps the crust from bubbling up while baking.
- Or, line the dough with parchment paper and fill the plate with dry beans or pie weights.
- Bake the crust for about 15 minutes, or until lightly golden.
- Notes:
- Superfine brown rice flour is powdery, it is different from some brown rice flours which are more coarsely ground and gritty.
- If you can't find superfine brown rice flour, try to grind normal brown rice flour in a coffee grinder until it is a finer consistency.
- Roll out leftover dough scraps, butter and sprinkle with cinnamon and sugar for an old-fashioned treat.
- Yield: 1 10-inch pie crust with leftover dough for cinnamon sugar strips or 2 8-inch pie crusts.
brown rice flour, cornstarch, amaranth flour, rice flour, sugar cane, guar gum, salt, water, eggs, butter
Taken from recipeland.com/recipe/v/gluten-free-pie-or-tart-crust-51494 (may not work)