Just made this pie crust for Thanksgiving; used it for a single crust pumpkin pie, and a two crust peach pie. It was so fantastic my mother preferred it to her white flour pie crust.
Fantastic (Gluten Free) Pie Crust
(adapted from a recipe by Jo Ella Sellers)
In a medium size bowl, whisk together:
- 1/2 cup tapioca flour
- 1/2 cup cornstarch
- 1/4 cup potato starch flour
- 1 cup sweet rice flour
- 1 rounded tsp. xanthan gum
- dash sugar
- 1/4 tsp. fine sea salt, like Real Salt
Cut in until the size of beans:
- 1/2 cup (1 stick) butter
- 1/2 cup beef tallow, duck fat, or lard
Beat the egg using a fork, then add with the vinegar and ice water:
- 1 egg, cold (from pastured chickens or ducks)
- 1 Tbs. apple cider vinegar
- 4 Tbs. ice water
Stir into the flour mixture, forming a ball. You may kneed this a bit, since this dough can stand handling. Wrap the dough in seran and refrigerate for 1 hour or more to chill. Divide the dough into 2 pieces, which will each be a pie crust. Roll with a little sweet rice flour between two pieces of seran. It is easier if you have a small rolling pin. Remove the top layer of seran, invert into the pie plate, then remove the remaining seran. Crimp edges, and bake as the pie recipe directs. (I did not prebake before pouring in the pumpkin pie filling and baking.)
For a baked crust, prick the pastry with a fork on the sides and bottom. Bake in a preheated oven at 375 for 10 minutes, or until slightly browned. Cool before filling.
Makes enough pastry for two 9 inch pie shells, or one two crust pie.