Easy As Pie Crust Gluten Free Recipes

Steps:

• Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
• Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
• Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.

Steps:

• Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
• Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
• Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.
• Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
• Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

Steps:

• Preheat an oven to 400°F.
• Combine flour and salt, then cut in butter using a pastry blender until the mixture resembles coarse meal.
• Sprinkle cold milk, one tablespoon at a time, while blending until all ingredients are moist.
• Using wax pater, place dough onto one sheet, flatten with palm, place another sheet on top and roll out to the desired size. Remove the top sheet and invert into pie pan.
• To bake the pie crust alone, bake at 400 F for 15-20 minutes. With pie filling, bake at 400 F for 10 minutes then reduce heat to 350 F for an additional 40 minutes or according to pie recipe instructions.

Steps:

• 1. Combine flour and salt, then cut in the margarine using a pastry blender until you are left with a course meal. (I used my Kitchen Aid stand mixer).
• 2. Sprinkle the milk, one tablespoon at a time while blending, until all ingredients are moist. At this point I prepared my pie ingredients and I put the pie dough in the fridge in a plastic bag to firm up.
• 3. Using wax paper, place dough onto one sheet and flatten with the palm of your hand, then place another sheet on top and roll to desired size.
• 4. Remove the top sheet and invert onto the pie pan. If you make two pie crusts, use the same method to roll out the top crust. Just place it over the filling. I went a step further and beat an egg and brushed the crust with egg and then sprinkled it with some xylitol for a crunchy crust. Of course if you're making a savory pie, don't sprinkle the top crust with sugar.
• 5. To Bake one pie crust:- Bake at 400'F for 15-20 minutes. For a two crust pie with filling:-Bake at 400'F for 10 minutes, then lower the heat to 350'F for an additional 40 minutes.
• 6. This make one pie crust that will fit an 8 to 10 inch pie pan. Serves 10-12.
• 7. Enjoy!