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Amazing Gluten Free Pie Crust
Quick, easy and delicious are the perfect words to describe this amazing gluten free pie crust.
Servings: 1 Pie Crust
Ingredients
- 1 Cup Brown Rice Flour Bob's Red Mill is always my choice.
- ¼ Cup Arrowroot Starch Bob's Red Mill
- ½ Tablespoon Organic, Raw Honey
- ½ Teaspoon Xanthan Gum
- 1/4 Teaspoon Pink Himalayan Sea Salt
- ½ Cup Unsalted Butter, Cold & Cut into Chunks
- 1 Large Egg (beaten)
- 3 Tablespoons Cold Water
- ¼ Teaspoon Apple Cider Vinegar
Instructions
- Combine all dry ingredients in a bowl, and then cut in butter with a fork or pastry blender until the mixture resembles coarse crumbs.
- Create a well in the middle of the crumb mixture. Add the beaten egg, honey, cold water and apple cider vinegar; mix on the lowest speed of your mixer just until moistened. Shape dough into a ball, wrap in plastic wrap and refrigerate until chilled (about 1 hour).
- Remove from refrigerator and let it rest at room temperature for 10-15 minutes. Unwrap dough and place onto lightly floured parchment paper. Roll out dough into a 12-inch circle and transfer to an ungreased 9-inch pie plate. Gently press the pie dough down so it lines the bottom and sides of the pie plate; crimp or flute the edge.
- Fill and bake according to your pie recipe.
Notes
This recipe makes one 9-inch pie crust; double the recipe for two pie crusts.
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