Simple & Quick Gluten Free Crust For Any Pie
This easy pie crust is gluten-free and works for both sweet and savory applications.
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Servings: 8 servings
- ½ lb cold butter 1 cup, cubed
- 1 cup tapioca flour
- 1 cup brown rice flour
- ½ cup white rice flour
- 1 tsp xanthan gum
- 1 TB organic pure cane sugar or coconut sugar could leave this out for savory pies
- about ¼ cup water
Put the cold butter, flours, xanthan gum, and sugar in the food processor and pulse to combine.
Add the water and blend to combine until the dough gathers and forms a ball.
Gather the ball of dough together, wrap it up, and set it in the refrigerator to chill for at least 30 minutes.
Before rolling the dough out, bring it out to warm up on the counter for about 5-10 minutes then warm it up with your hands while you knead it a little.
Form the dough into a disk and roll it out on a floured surface.
Roll the dough up onto your rolling pin and gently lift it up into the pie plate.
Fold under the edges and smooth them out. Then crimp off the edges how you wish.
From here, you can pour in your pie filling and bake according to your recipe, or you can poke a fork in the bottom and bake it off according to your pie recipe instructions if that is how your recipe goes.