Basic Pie & Tart Crust

Preparation info

    • Difficulty

      Easy

Appears in

Gluten-Free Baking

Gluten-Free Baking

By Kristine Kidd

Published 2015

  • About

Ingredients

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

Method

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