Summer is the perfect time for fresh fruit pies. Especially fruits like peaches or berries which are in season. I have to admit, I was intimidated by the idea of making a pie crust gluten free. Pie crust can be very unforgiving. There's a lot that can go wrong, and it typically doesn't like to be rerolled if you mess up. But intimidation is not a good enough deterrent! Too my surprise this turned out great on the first try! Just a hint of sweetness, flaky, buttery but not oily, crispy edges yet not dry. It's the best all-purpose gluten free pie crust - great for sweet pie or for more savory I'd just leave out the sugar. It's also very easy to work with and roll out. So go pick up some fresh summer fruit and this will be your go-to pie crust!
Go-To Gluten Free Pie Crust
Ingredients
- 1 cup brown rice flour
- 1 cup sorghum flour
- 1/2 cup white rice flour
- 1/2 cup tapioca flour
- 1/2 tsp xanthan gum
- 3 Tbsp sugar
- 1 1/2 tsp salt
- 1 cup butter (2 sticks, cold, cut into pieces)
- 3 Tbsp shortening (1.5oz)
- 5 Tbsp ice water
- 1 Tbsp lemon juice
- 1 cup sorghum flour
- 1/2 cup white rice flour
- 1/2 cup tapioca flour
- 1/2 tsp xanthan gum
- 3 Tbsp sugar
- 1 1/2 tsp salt
- 1 cup butter (2 sticks, cold, cut into pieces)
- 3 Tbsp shortening (1.5oz)
- 5 Tbsp ice water
- 1 Tbsp lemon juice
