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Gluten-Free Pie Crust
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Prep Time:
20 minutes
Total Time:
80 minutes
Delicious gluten-free pie crust made with white and brown rice flour, and arrowroot starch for a taste just like the traditional version.
Ingredients:
  • 0.75 cup arrowroot starch, or as needed
  • 0.66666668653488 cup white rice flour
  • 0.66666668653488 cup brown rice flour
  • 1 tablespoon white sugar
  • 14 tablespoons cold butter, cut into chunks
  • 2 large cold eggs
  • 1 tablespoon white vinegar
  • 1 tablespoon cold water, or more as needed
Instructions:
  • In a food processor, blend 3/4 cup arrowroot starch, white rice flour, brown rice flour, and sugar until combined. Add butter and pulse until mixture resembles oatmeal.
  • Transfer the flour-butter mixture to a bowl. Add eggs and vinegar, then knead the mixture until just blended. Slowly incorporate water, 1 tablespoon at a time, into the dough until it holds together. Divide the dough into 2 balls, wrap them in plastic wrap, and chill in the refrigerator for about 1 hour.
  • Lay a piece of plastic wrap on a clean surface and dust with arrowroot starch. Put one dough ball on the plastic wrap and press it flat with your hands. Sprinkle more arrowroot starch on the rolling pin and roll out the dough until it's uniform in thickness and about 9 inches wide. Repeat this process with the rest of the dough balls.

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