Gluten Free Pie Crust
For a 9-inch pie.
Dry ingredients should = 1 cup = 16 Tablespoons
Into a 1 cup dry measure cup place:
1/3 cup almond flour
– packed down
¼ cup potato or corn starch
3 tablespoons corn flour
3 tablespoons white
rice flour
1 tablespoon tapioca
flour
Fill to level with
coconut flour - ~1 tablespoon
Put into mixing bowl and add:
¼ tsp xantham gum
½ tsp salt
Mix the dry ingredients very well with a fork making sure
the gum is well blended.
Cut into small cubes:
1/3 cup + 1
tablespoon unsalted butter (about 6.5 tablespoons)
Spread out the butter cubes on top of the flour.
Chill VERY well. You don’t want the butter to be melting
while you are working with it.
With a hand pastry cutter, cut the butter into the flour
until very small pebbles of flour-covered butter have formed. Make sure all the flour has been used to coat
butter pebbles.
Sprinkle the butter/flour pebbles with 2 Tablespoons COLD
water (from refrigerator or chilled with ice cubes).
Mix with a strong fork until the dough just barely all
sticks together.
If the dough is simply too dry to stick together, add
additional water 1 tablespoon at a time.
The amount is very dependent on the moisture
content of your flour and the humidity in your kitchen.
When the dough is mostly sticking together, use your hands
to press it firmly into a large round patty about the size of your hand. Handle it as little as possible but do what
it takes to make the large patty hold together.
Re-chill if desired.
Rolling out the dough.
Without gluten, this dough is fragile and won’t stick together without
the extra help of plastic wrap and waxed paper.
Cut a square piece of plastic wrap and one of waxed paper
that are square. Place the plastic on a
flat surface.
Put the dough patty in the center of the plastic and gently
flatten it a bit by hand into a larger circle.
Put the waxed paper over the dough – it is now sandwiched
between plastic wrap and wax paper.
[ If the plastic and paper are rectangles like mine always end
up, I put the long-side of the paper perpendicular to the long side of the plastic
to make it easier to judge the roundness of the dough.]
Roll the dough to size with a rolling pin. For my 9” pie pan, this is almost the same
width as the plastic and paper.
Peel off the waxed paper leaving the rolled out dough on the
plastic.
Invert the dough, plastic side up, into the pie pan and
gently press into place.
Peel off the plastic wrap and adjust the edges to fit the
pan.
Fill pie and cook as directed for the filling.
