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¾ cup arrowroot starch, or as needed
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⅔ cup white rice flour
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⅔ cup brown rice flour
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1 tablespoon white sugar (Optional)
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14 tablespoons cold butter, cut into chunks
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2 large cold eggs
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1 tablespoon white vinegar
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1 tablespoon cold water, or more as needed (Optional)
Gluten-Free Pie Crust
I have tried a lot of gluten-free pie crust recipes 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.
Desserts · Pies · Pie Crusts · Pastry Crusts
| Prep Time: 20 mins |
| Additional Time: 1 hrs |
| Servings: 16 |
| Total Time: 1 hrs 20 mins |
| Yield: 2 crusts |
Ingredients
Ingredients List
Directions
Combine 3/4 cup 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.
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.
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 more arrowroot starch and roll over dough until even in thickness and about 9 inches in diameter. Repeat with remaining dough.
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 100 grams white rice flour, 100 grams brown rice flour, 100 grams arrowroot flour, and 200 grams cold butter.
Nutrition Facts (per serving)
Nutrition Facts
| 167 | Calories |
| 11g | Fat |
| 16g | Carbs |
| 2g | Protein |