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Homemade Gluten-Free Pie Crust

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  Rice flour 1 Cup (16 tbs)
  Arrowroot/Tapioca / potato starch 1⁄2 Cup (8 tbs)
  Guar gum 1 Teaspoon
  Butter 1⁄3 Cup (5.33 tbs)
  Egg 1
  Vanilla 1⁄2 Teaspoon
  Water 2 Tablespoon (If Required)

Place rice flour, arrowroot starch, guar gum, and butter in a food processor and blend well. * Beat together the egg and vanilla. Add into the food processor ingredients and blend until the dough leaves the side and forms a ball (add water, one teaspoon at a time if extra moisture is necessary or rice flour, 1 tbsp at a time, if the dough is too moist).
* Press dough into pie plate, flan pan, or springform pan. If making tarts, press dough into muffin tins or mini-muffin tins.
* Note that this pie crust cannot be rolled flat and therefore is not useful for a top crust. You can, however, flatten some dough, cut out shapes, and decorate the tops of pies with them.
* If you need a baked crust bake it in a 350oF oven for 10 to 15 minutes. Watch carefully and poke holes if the dough starts to bubble.
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Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Rice Flour
Prefer the homemade pie crust over the store bought ones? Watch this video to find out how you can prepare your very own gluten-free pie crust at home. The recipe is detailed and simple, can be prepared by anyone.

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