Gluten Free Pie Crust Recipe

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I made eight gluten free pumpkin pies over the course of the past two weeks and they turned out great!  My husband took a few to work, we had two for Thanksgiving with his family and two for Thanksgiving with my side of the family, and we kept one for ourselves.  Everyone loved this gluten free pie crust and I hope you do too!

Here is the gluten free pie crust recipe I came up with.  It yields four pie crusts or two double crust pies.

Ingredients

3 cups rice flour + 4 tbsp for rolling

1 cup potato starch

2 sticks of butter (1 cup)

1/2 c. coconut oil

3 tbsp sugar

2 tsp salt

1 egg

3/4 c. cold water

Instructions

  1. Blend 3 c. rice flour with potato starch, sugar, and salt
  2. Cut cold butter and solid coconut oil into flour mixture
  3. Beat egg and mix with cold water
  4. Combine ingredients until dough forms
  5. Pull dough apart into four pieces and place in fridge for 1 hour in container covered with plastic wrap
  6. Use 1 tbsp per pie crust for dusting surface and rolling pin
  7. Roll each pie crust out and gently place in pie pans
  8. Form the edges with your fingers
  9. Fill crust with pumpkin, fruit, or any other pie filling and bake as instructed in your pie recipe

 

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