Pie Crust

My first requirement when learning to cook gluten free was to find a great pie crust. This is the recipe! It's fabulous. I love pies, and this crust made gluten free suddenly doable.

Pie Crust

1 c & 2 T brown rice flour blend
2 T sweet rice flour
1/2 t xanthan gum
1/4 t salt
6 T butter (melted)
1 large egg
2 t lemon juice

Lightly spray a pie pan with cooking spray then dust with flour. Mix dry ingredients together in an electric mixing bowl. Add butter, egg, and lemon juice. Mix until thoroughly combined.

Take dough out of bowl and place on a silicone baking mat (or wax paper). Place a second mat (or wax paper) on top of the dough and roll out. Flip the dough into the pie pan and pat into place. Using a fork, stab the bottom of the pie 5 times.


Bake in Crust
Bake for 10 minutes. Fill with cheesecake, key lime pie, etc. Bake according to directions for your pie.

Filled Crust
Bake for 25 minutes. The pie should be golden brown. Fill with mousse, ice cream, etc. and follow remaining directions.

Top Crust
If you're topping a pie (like an apple pie) first, bake the bottom crust for 10 minutes. Then fill, roll out the top and place it on top. You can gently roll the top crust over the bottom crust to create a prettier edge.