Roll-Out Gluten-Free Piecrust |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
Based on a recipe from The Wholesome Junk Food Cookbook by Laura Trice. She says of this recipe, “Some people prefer a crust that is rolled out. This crust is tender and uses different grains than our press-in crust.” Ingredients:
1/2 cup rice flour |
1/3 cup tapioca flour |
1/3 cup potato starch |
1 tablespoon cornstarch |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup butter, organic preferred (one stick) |
1 egg |
1 teaspoon cider vinegar |
Directions:
1. Sift the rice flour, tapioca flour, potato starch, cornstarch, baking powder, and salt together into a large bowl.
2. Using a pastry blender, cut the butter into the dry ingredients, blending until the mixture resembles coarse meal.
3. In small bowl beat egg and vinegar together and mix into the dough.
4. Form the dough into a ball and roll out between two sheets of wax paper, laying the pie pan on top and allowing 1 1/2 inches extra for overhang. Gently remove one sheet of wax paper from the dough.
5. Carefully place the dough in the pie pan and remove the top sheet of wax paper. Trim any excess dough with kitchen shears and crimp the edge.
|
|