Latest revision as of 01:51, 21 August 2012

Makes: 1 9-inch pie crust

Active Time: 25 minutes

Total Time: 40 minutes

From: A gluten free baking classic second addition by Annalise Roberts?

Ingredients

1 cup + 2 tbsp. brown rice flour fix, recipe follows

2 tbsp. sweet rice flour

1 tbsp. sugar

1/2 tsp. xanthan gum

1/4 tsp. salt

6 tbsp. cold, unsalted butter, not margarine, cut into 6 pieces

1 large egg

2 tsp. orange juice or lemon juice

Directions

Step 1

Spray nine-inch pan with cooking-spray, generously dust with rice flour.

Step 2

Mix flours, sugar, xanthan gum and salt in large bowl. Add butter and mix until crumbly.

Step 3

Add egg and orange or lemon juice. Mix on low speed with electric until dough holds together. It should not be sticky. Form dough into ball using your hands and place on wax paper. Top with second sheet of wax paper and flatten into 1-inch thickness. Dough can be frozen for up to 1 month. Cover in plastic wrap and then use foil as an outer wrap.

Step 4

Roll out dough between two sheets of wax paper. If dough seems sticky refrigerate for 15 minutes before preceding. Remove top sheet of wax paper and invert dough into pie pan. Remove wax paper and crimp edges for single crust pie.

Brown Rice Flour Mix

Ingredients

2 cups brown rice flour (extra finely ground)

2/3 cup potato starch, not potato flour

1/3 cup tapioca flour

Directions

Combine flours and use as directed.