Gluten Free Flakey Pie Crust Recipe

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Gluten Free Flakey Pie Crust
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Ingredients
9
Count
Nutrition
2344
Calories
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Ingredients:

  • 1 1/4 cups white rice flour
  • 1 tbsp sugar
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 4 tbsp cold butter
  • 1/2 cup milk

Directions:

  1. In a medium bowl whisk together the white rice flour, tapioca flour, sugar, baking soda, xanthan gum, and salt.
  2. Add the shortening and butter to the flour mix.
  3. Using your fingertips, a pastry blender, two dinner knives, rub or cut the shortening and butter into the dry ingredients until they are the texture of coarse meal with pea-sized pieces.
  4. Gradually stir in the milk with a fork to moisten the dry ingredients.
  5. On a board lightly floured with tapioca flour, form the dough into a ball, then a disk.
  6. Wrap in plastic wrap and refrigerate for at least 2 hours and up to 2 days.
  7. Pre-heat the oven to 350 degrees.
  8. Butter a 9 inch pie plate and set aside.
  9. Roll out the dough between two pieces of waxed paper into a 12 inch round.
  10. Remove the waxed paper from the top of the round and invert the pie plate on top of the dough.
  11. Place your other hand under the waxed paper and turn the round over so that the dough falls into the pan.
  12. Uck the dough into the pan and then peel off the waxed paper.
  13. Let the overhang drape over the edge of the pie plate, while gently fitting the dough into the pan.
  14. Using scissors trim the dough to a 1 inch overhang.
  15. Fold the overhang under evenly.
  16. Crimp the edges of the pie crust with your thumb and forefinger, or press it with the tines of a fork.
  17. To make a partially baked crust: using the tines of a fork, evenly poke holes in the bottom and sides to prevent it from rising when prebaked, bake 8 minutes before adding the filling and finishing the baking.
  18. To make a fully baked crust: using the tines of a fork, evenly poke holes in the bottom and sides of the crust to prevent it from rising when baked.
  19. Bake until golden brown, 18 to 20 minutes.
  20. Let cool completely before filling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2344.33 Kcal (9815 kJ)
Calories from fat 1354.35 Kcal
% Daily Value*
Total Fat 150.48g 232%
Cholesterol 181.97mg 61%
Sodium 1925.9mg 80%
Potassium 355.23mg 8%
Total Carbs 228.12g 76%
Sugars 32.89g 132%
Dietary Fiber 7.89g 32%
Protein 16.09g 32%
Vitamin C 4.7mg 8%
Vitamin A 0.6mg 19%
Calcium 183.6mg 18%
Amount Per 100 g
Calories 320.41 Kcal (1341 kJ)
Calories from fat 185.1 Kcal
% Daily Value*
Total Fat 20.57g 232%
Cholesterol 24.87mg 61%
Sodium 263.22mg 80%
Potassium 48.55mg 8%
Total Carbs 31.18g 76%
Sugars 4.5g 132%
Dietary Fiber 1.08g 32%
Protein 2.2g 32%
Vitamin C 0.6mg 8%
Vitamin A 0.1mg 19%
Calcium 25.1mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 58.6
    Points
  • 64
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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