Gluten-Free Pie Crust

I’m traveling right now to visit friends and family in Oregon. Arthur’s mother Loree has recently discovered a gluten intolerance, so one of our Christmas gifts to her was a gluten-free berry pie. Following is the pie crust recipe I modified and used. It was slightly grainy, but otherwise the texture was pleasant – not too dry and nicely flavorful. I’ll definitely use it again.
Gluten-Free Pie Crust

1 cup plus 3 tablespoons rice flour
1/2 cup sorghum flour
1/2 cup potato starch
3 teaspoons sugar (I use honey or maple syrup here)
1/4 teaspoon salt
1 teaspoon strong cinnamon
8 tablespooons (or, one stick) cold butter
1 large egg
2 tablespoons apple cider vinegar
1/4 ice-cold water, or enough to make the dough stick together

Mix together all the dry ingredients, including the sugar and cinnamon. Cut the butter into little pieces, about 1/2-inch thick and drop the pieces into the dry ingredients. Using a pastry cutter or fork, meld the butter into the dry ingredients until the butter has crumbled into pea-sized pieces.

Make a well in the dry ingredients. Drop the egg and apple cider vinegar in, then stir them in, gently, with a fork, stirring from the center out. Once they are incorporated into the dry ingredients, slowly drizzle the ice-cold water into the mixture, a little at a time, then stirring to see if it has become dough yet. You do not want this dough to be too wet. Add water only it all coheres together.

At this point, drop the ball of dough onto a large piece of parchment paper. Place another piece of parchment paper, the same size, on top of the dough. Gently, smoosh the dough outward, equally in all directions, until it is a thick, round cake of dough, about the size of a pie plate. (despite using parchment paper, the dough still sticks *very* easily. Spray with cooking spray in advance or sprinkle with gluten-free flour)

Refrigerate the ball of dough, for as long as you can stand. Ideally, you would prepare the dough in the evening and refrigerate overnight. Take the dough out of the refrigerator at least twenty minutes before you want to work with it.

Leave the dough in the parchment-paper sandwich and roll it out. By rolling it, gently, between the pieces of parchment paper, you will not need to add more flour to the mix. Roll it out as thin as you can, then strip the top piece of parchment paper off the dough. Gently, lay your favorite pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You can crimp the edges at this point. If some of the dough falls off the sides, don’t worry. Simply re-attach the pieces to the crust-to-be by pressing in with your fingers.

This dough recipe makes enough for two single-crust pies or one double-crust pie.


2 responses to this post.

  1. Posted by Loree on January 6, 2010 at 8:00 pm

    Thanks Mickki for making 2 great-tasting gluten free pies for me – first pie I’ve had in over a year.
    I appreciate having the recipe because I may try to make this before I undertake the bread challenge.


    • You’re so welcome! I’m glad they turned out so well; it’s great to have found a good resource for gluten-free baking. Good luck! And, a word of advice – the pie crust tends to stick to the parchment paper when you’re rolling it out, so be sure to flour the paper before rolling.


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