I have tried a lot of gluten-free pie crust recipes 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.
Ingredients
- ¾ cup arrowroot starch, or as needed
- 2/3 cup white rice flour
- 2/3 cup brown rice flour
- 1 tablespoon white sugar (Optional)
- 14 tablespoons cold butter, cut into chunks
- 2 large cold eggs
- 1 tablespoon white vinegar
- 1 tablespoon cold water, or more as needed (Optional)
Directions
Step 1
Combine 3/4 cup 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.
Step 2
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.
Step 3
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 more arrowroot starch and roll over dough until even in thickness and about 9 inches in diameter. Repeat with remaining dough.
Cook’s Notes:
I use weights for the flours and fat as it is far more accurate and ensures a better result for gluten-free baking. I use 100 grams white rice flour, 100 grams brown rice flour, 100 grams arrowroot flour, and 200 grams cold butter.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 167 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat7g | 33% |
Cholesterol50mg | 17% |
Sodium81mg | 4% |
Total Carbohydrate16g | 6% |
Dietary Fiber1g | 2% |
Total Sugars1g | |
Protein2g | |
Calcium10mg | 1% |
Iron0mg | 2% |
Potassium34mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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