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Never-Fail Gluten Free Pie Crust
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Prep Time:
25 minutes
Total Time:
70 minutes
Create the perfect gluten-free pie crust by blending cold butter with brown rice flour for a versatile crust that suits any pie filling.
Ingredients:
  • 2 tablespoons brown rice flour
  • 1 cup cold butter, cut into 1/2-inch cubes
  • 2 cold eggs
  • 0.5 teaspoon apple cider vinegar
  • 2.5 cups gluten-free flour blend
  • 0.25 cup ice cold water
Instructions:
  • In a resealable plastic bag, toss the brown rice flour and then add the butter cubes one at a time, shaking the bag to coat each cube evenly. Seal the bag and chill in the freezer for 15 minutes.
  • Combine eggs and vinegar in a small bowl, then chill in the refrigerator.
  • In a large bowl, mix gluten-free flour and cold butter cubes coated with flour until it forms a pebbly mixture with some butter lumps visible. Add the egg and vinegar mixture, then gradually incorporate water, 1 tablespoon at a time, until the dough is smooth, not sticky, and forms a ball.
  • Cover the dough with plastic wrap and chill in the refrigerator until firm, approximately 30 minutes.
  • Partition the dough into 2 portions and flatten each to the thickness of your preference on a surface lightly dusted with flour.
  • Proceed with filling the pie crust as per the instructions provided in your pie recipe, then bake according to the recipe's directions.

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