Pie Crust with Sweet Rice Flour [Gluten Free]
A delicate pie crust for gluten-free baking.
Ingredients
- 1 cup sweet rice flour
- 2/3 cup tapioca flour
- 1/2 cup cornstarch
- 1 tablespoon coconut palm sugar
- 3/4 teaspoon sea salt
- 1 teaspoon xanthan gum ,optional, but helps the dough structure
- 1 teaspoon baking powder
- 3/4 cup butter very cold or frozen
- 2 large eggs beaten
Instructions
- Combine the flours, sugar, salt, xanthan gum, and baking powder in a bowl or food processor until well mixed.
- Cut in butter with a pastry knife or in the processor until blended and butter pieces are small (smaller than peas).
- Mix in beaten eggs until a smooth ball forms. If the room is warm or the dough is too soft, refrigerate for 30 minutes to an hour until firm. Sprinkle a little of the rice or tapioca flour out on a sheet of parchment paper and on a rolling pin. Roll dough out to the desired shape. Fold in half and place in the pan.
- Gently press the dough into the pan and bake according to recipe directions.
Notes
Makes a 9-inch 2 crust pie.