Gluten-Free Pie Crust

Gluten-Free Pie Crust

Sandra LeRose

"I have tried a lot of recipes trying to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too."
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Ingredients

1 h 20 m servings 167 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
  2. Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
  3. Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.

Footnotes

  • Cook's Notes:
  • I use weights for the flours and fat as it is far more accurate and ensures a better result for gluten-free baking. I use 100g white rice flour, 100g brown rice flour, 100g arrowroot flour, and 200g cold butter.

Reviews

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Worked well. I made this then froze it for two days before thawing and rolling out. I did not add the sugar. The taste is nice, the texture is flaky. Leaving some larger chunks of butter aid in ...

Pretty good. Based on the ingredients I doubted it would be flaky, as egg invokes cakey, but it is. I cut the recipe in half which was plenty for a single pie bottom crust. You would need to use...

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