I have tried a lot of gluten-free pie crust recipes to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.
Ingredients
- arrowroot starch: 0.75 cup (or as needed)
- white rice flour: 0.66667 cup
- brown rice flour: 0.66667 cup
- white sugar: 1 Tbsp (optional)
- butter, cut into chunks: 14 Tbsp (cold)
- eggs: 2 piece (cold)
- white vinegar: 1 Tbsp
- water: 1 Tbsp (or more if needed, cold, optional)
Metric Conversion
Stages of cooking
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Combine 3/4 cup 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.
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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.
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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 more arrowroot starch and roll over dough until even in thickness and about 9 inches in diameter. Repeat with remaining dough.
