Flaky pie crust

[cruelshoes]

I usually rely on the always successful Perfect Pie Crust recipe. But recently, I had a bunch of berries that were screaming to be pie and I was out of cream cheese. I modified this recipe from Easy Gluten Free Baking by Elizabeth Barbone. I think my modified version works even better than the version in the book. It is flaky and easy to work with. There is no xanthan gum in this recipe, it's not a misprint.



Flaky Pie Crust
Yield - one single pie crust. For a double crust pie, simply double the ingredients.

Dry ingredients
3/4 cup brown rice flour (can also use white, I have done it both ways)
1/2 cup cornstarch
2 tablespons potato starch
2 tablespoons arrowroot
1/2 teaspoon kosher salt

Wet ingredients
1/2 cup vegetable shortening
1 egg, large
2 - 3 tablespoons ice water (seriously, put ice in it. The colder the better)

Put all dry ingredients in the bowl of a heavy duty mixer. Blend to combine. With the mixer on the lowest setting, drop chunks of the shortning in one at a time. Watch until the mixture resembles coarse crumbs. There shouldn't be any large pieces of shortening. With the mixer still running, add the egg. Increase the speed of the mixer. Drizzle in the water one tablespoon at a time. Start with 2 tablespoons. If it is still dry and not holding together, add more water 1 teaspoon at a time until it forms a ball. Depending on the humidity, you may need a total of 3 tablespoons of water, or even a little more. Wrap the dough ball in plastic wrap and refeigerate for 2 hours or overnight.

Cover your counter with plastic wrap. I like to spritz mine with water first to keep it from sliding around. Sprinkle with rice flour. Add the dough ball, and sprikle with a little more rice flour. Cover with another sheet of plastic wrap. Roll out to a round that is the right size for your pie plate, adjusting the plastic wrap as needed. Remove top sheet of plastic wrap and invert the rolled crust over your pie plate. Peel off the plastic. Ease it in to the dish and push together any cracks. Bake according to your pie recipe.
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-Colleen

Where are we going, and what am I doing in this handcart?

[The Edifying Conscience]

Looks good to me! I intend to make a peach pie as soon as my peaches are perfectly ripe. Do prefer this crust or the perfect pie crust?

[ostrich]

Is there something else you can sub out for the arrowroot? I can never find that around here.
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Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[aklap]

Looks great! Peg and I were just talking about pie crust recipes.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[cruelshoes]

[Gus's Mama]

Do you prebake this crust? Or is it okay to fill it and bake it in one step?
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Deb
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SPD Little Boy, Gus: Getting better by the day! Improved digestion, skin issues clearing, able to focus and follow instructions, talking (the boy is TALKING!!!)

[cruelshoes]

I filled and baked, but I'm sure you could pre-bake it for a cream pie or something.
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-Colleen

Where are we going, and what am I doing in this handcart?

[Gus's Mama]

Thanks, Coleen!

We did some apple picking today, and I'm dying to make a pie. I haven't ventured into GF pies yet, and I'm a little nervous.
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Deb
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SPD Little Boy, Gus: Getting better by the day! Improved digestion, skin issues clearing, able to focus and follow instructions, talking (the boy is TALKING!!!)