Basic Pie & Tart Crust

Preparation info

    • Difficulty


Appears in

Gluten-Free Baking

Gluten-Free Baking

By Kristine Kidd

Published 2015

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  • ½ cup ( oz/110 g) brown rice flour
  • ½


In a food processor, pulse the rice flour, sorghum flour, tapioca flour, sugar, xanthan gum, and salt to mix well. Add the butter and pulse until pea-sized lumps form. Add the egg and pulse until blended. If necessary, add the cold water, 1 tablespoon at a time, pulsing just until the dough forms a