Gluten Free Double Pie Crust
YIELDS: 2 Pie Crust
TIME: 90 minutes plus 1 hour in the refrigerator
- 1 1/3 cups tapioca starch
- 1 cup white rice flour
- 1/3 cup millet flour
- 1 teaspoon xanthan gum
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1/3 cup shortening
- 8 Tablespoons cold unsalted butter (use Earth Balance to make dairy free)
- 1 jumbo egg
- 1 Tablespoon cider vinegar
- 5 -7 Tablespoons ice water
1. Process the tapioca starch, white rice flour, millet four, xanthan gum, sugar and salt in a food processor until combined.
2. Add shortening to food processor and process 10 seconds.
3. Cut cold butter into chunks and add to food processor.
4. Cut the butter into the flour with about ten 1 – second pulses. It should resemble coarse crumbs with butter no larger than a small pea.
5. Add the egg and the vinegar and process to combine, about six 1-second pulses.
6. Transfer to a medium bowl. Sprinkle with 4 Tablespoons of ice water. Press the dough with a spatula until the dough sticks together. If the dough will not stick together continue to add 1 Tablespoon of ice water at a time, but no more than 7 Tablespoons ice water.
7. Flatten into two 4-inch disks, wrap with saran wrap and refrigerate for one hour. Will last for two days in the refrigerator. Freezing is not recommended.
8. When ready to bake the pie, remove dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.
9. Roll out the dough. Traditional recipes would call for you to roll it out on a lightly (rice) floured work surface. We have found it is easier to transfer the dough to the pie plate if you spray a piece of saran wrap with cooking oil and roll the crust out on the saran wrap. Add more cold water if crumbly but fold water into the dough so it does not stick to the surface. Transfer the dough to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie plate.
Alternatively, use a Baking Pie Crust bag. This is the best $6.00 I have ever spent.
It takes all of the work out of rolling out the gluten free pie crust. All you have to do is unzip the Baking Pie Crust bag, spray a little oil inside, place your dough inside, zip it back up and roll with a rolling pin. Then simply open it, set the pie plate upside down on top of it, and flip it all over.
10. Gently press the dough into the pie pan. It is easier to do this if you put your hand inside a zip lock sandwich bag and then press.
11. Trim the dough edges so they are ½ inch beyond the edge of the pie pan. Fold the dough under itself, flute the dough or press it with a fork to flatten against the pan.
12. Bake according to pie recipe directions.