Gluten-Free Pie Crust

Name: Gluten-Free Pie Crust
Yield: Makes one 9-inch (23 cm) pie crust
Ingredients: ½ tsp (2 mL) salt; ½ cup (125 mL) sorghum flour; ½ cup (125 mL) tapioca starch; 2 Tbsp (30 mL) packed dark brown or demerara sugar; 1 Tbsp (15 mL) cold water; 2 eggs; ½ cup (125 mL) cool unsalted butter, cut in pieces; 1 tsp (5 mL) vanilla extract; ⅔ cup (160 mL) rice flour (white or brown); ½ tsp (2 mL) ground cinnamon; ¼ tsp (1 mL) ground nutmeg

Preparation info

Makes
one 9 inch

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

I have found that sorghum flour works best in a gluten-free pie crust recipe for taste and for ease in rolling. Although the crust may crack a little when rolling and baking, it will bake together nicely, and it can be easily sliced and lifted out of a pie plate.

Ingredients

⅔ cup (160 mL) rice flour (white or brown)
½ cup (125

Pie
Vegetarian
Gluten-free

Method

Stir the rice flour, sorghum flour, tapioca starch, sugar, salt, and spices to combine. Cut in the butter until the whole mixture has a rough, crumbly texture but there are a few larger bits of butter visible.
In a small dish, whisk the eggs, water, and vanilla. Add this to the flour mixture, and stir until the dough comes together.
Shape the dough in