GLUTEN FREE TART CRUST RECIPES

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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

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

NEVER-FAIL GLUTEN-FREE PIE CRUST RECIPE | ALLRECIPES



Never-Fail Gluten-Free Pie Crust Recipe | Allrecipes image

A gluten-free pie crust using common ingredients. I've adjusted the method over time and have found this final recipe to work every time. It is perfect for both sweet and savory dishes. The trick is leaving large chunks of butter, whole, so they create a flaky crust. The baked crust holds its shape quite well and delivers a nice slice of filled pie beautifully without falling apart.

Provided by Buckwheat Queen

Categories     Desserts    Pies    Pie Crusts    Pastry Crusts

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Yield 2 9-inch pie crusts

Number Of Ingredients 6

2?½ cups gluten-free flour blend
2 tablespoons brown rice flour
1 cup cold butter, cut into 1/2-inch cubes
¼ cup ice cold water
2 cold eggs
½ teaspoon apple cider vinegar

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.

Nutrition Facts : Calories 185.4 calories, CarbohydrateContent 16.5 g, CholesterolContent 53.8 mg, FatContent 12.9 g, FiberContent 2.2 g, ProteinContent 3.1 g, SaturatedFatContent 7.5 g, SodiumContent 90.6 mg, SugarContent 0.8 g

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