EASY GLUTEN FREE PIE RECIPES RECIPES

GLUTEN-FREE PIE CRUST RECIPE | ALLRECIPES

Gluten-Free Pie Crust Recipe | Allrecipes image

I have tried a lot of recipes trying 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.

Provided by Sandra LeRose

Categories Desserts Pies Pie Crusts Pastry Crusts

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 2 crusts

Number Of Ingredients 8

Ingredients

¾ cup arrowroot starch
? cup white rice flour
? cup brown rice flour
1 tablespoon white sugar
14 tablespoons cold butter, cut into chunks
2 large cold eggs
1 tablespoon white vinegar
1 tablespoon cold water, or more as needed

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.

Nutrition Facts : Calories 167.4 calories, CarbohydrateContent 15.8 g, CholesterolContent 50 mg, FatContent 11 g, FiberContent 0.6 g, ProteinContent 1.7 g, SaturatedFatContent 6.6 g, SodiumContent 80.5 mg, SugarContent 0.9 g

GLUTEN-FREE PIE CRUST RECIPE | ALLRECIPES

Gluten-Free Pie Crust Recipe | Allrecipes image

I have tried a lot of recipes trying 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.

Provided by Sandra LeRose

Categories Desserts Pies Pie Crusts Pastry Crusts

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 2 crusts

Number Of Ingredients 8

Ingredients

¾ cup arrowroot starch
? cup white rice flour
? cup brown rice flour
1 tablespoon white sugar
14 tablespoons cold butter, cut into chunks
2 large cold eggs
1 tablespoon white vinegar
1 tablespoon cold water, or more as needed

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.

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