Gluten-Free Pie Crust
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Makes 1 (9-inch) crust
This tender and delicious crust holds
together beautifully, perfect for making sweet pies or even savory quiches.
With millet flour and almond meal, it has tons of flavor, too.
Ingredients
1/3 cup potato starch, plus extra for dusting 1/3 cup
tapioca flour
1/3 cup millet flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional) 1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into
small pieces 1 egg, lightly beaten
Method
Preheat oven to 375°F.
Put potato starch, tapioca flour,
millet flour, almond meal, sugar and salt into a food processor and pulse a few
times to combine. Add butter and pulse again until mixture resembles coarse
meal. Add egg and pulse until completely combined to make a slightly sticky
dough.
Turn dough out onto a large sheet of
waxed paper dusted with potato starch. Sprinkle potato starch over dough and
knead gently, working in about 2 more tablespoons potato starch, until dough
holds together without being sticky but is still very pliable. Using your
fingertips, press dough into a 10inch circle.
Invert a 9-inch pie pan on top of the
dough then quickly flip over both the pan and the dough so that the dough now
rests in the pan. Gently peel away and discard wax paper and press dough into
pie plate, patching it together, if needed. Crimp and trim the edges as desired
then prick sides and bottom all over with a fork.
Line crust with parchment paper and
fill with pie weights or dried beans. Bake until crust is just set and slightly
dry around the edges, about 15 minutes. Remove parchment paper and pie weights,
fill with pie filling and bake as needed. Alternately, for a pie that requires
a pre-baked crust, return to oven and bake until cooked through, about 15
minutes more.
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