This gluten-free pie crust is as flaky and tender as any made with wheat flour. The recipe makes one 8 inch pie crust. To make 9 inch crusts, quadruple the recipe and divide the dough into 3 pieces. Each piece will make a generous 9 inch pie crust. It’s easy to make your own frozen pie crusts. Buy three disposable aluminum pie pans. Roll out and form each pie crust, cover with plastic wrap, then stack the pans on top of each other and place them in a large plastic bag and freeze. There’s no need to thaw before using, just fill the pie shell and bake as directed.
You will get better results if you weigh the dry ingredients instead of using volume measurements. If you’re going to make more than one batch at a time, mix up a large quantity of the flour mix and weigh out 142 grams of flour per batch. The proportions for 900 grams of the flour mix are at the end of the recipe. If you use organic eggs be aware that they usually weigh about a 1/4 of an ounce less than a conventionally raised large egg. This recipe uses the egg to bind the recipe together, so skip the 2 tablespoons of sweet rice flour if you’re using organic eggs. If your organic eggs are larger than usual, then add the sweet rice flour as needed to make the dough the right consistency.
The trick to rolling out gluten-free pie dough is to place it between a sheet of heavy-duty aluminum foil and a piece of plastic wrap. Don’t use regular foil because it will crinkle and cut into the crust, while heavy-duty foil stays flat so you can easily shape the dough and transfer it to the pie pan.
Butter is a low-lactose food and is allowed on the low-FODMAP diet. According to “Food Intolerance Management Plan”, by Sue Shepherd, most people with lactose intolerance can handle about 4 grams of lactose per serving of food without experiencing problems (page 29). As always, only eat what your body can tolerate, and only you know what that is.
Gluten-free Pie Crust
Makes one 8″ pie crust, adapted from “Gluten-Free Baking Classics”
94 grams (2/3 cup) super fine brown rice flour
32 grams (3 tablespoons) potato starch
16 grams (2 tablespoons) tapioca flour
19 grams (2 tablespoons) sweet rice flour (skip if using organic eggs)
1/2 teaspoon (2.5 ml) guar or xanthan gum
1/4 teaspoon (1.25 ml) salt
6 tablespoons (90 ml) cold, unsalted butter cut into small pieces
1 large egg
2 teaspoons (10 ml) lemon juice
Combine the brown rice flour, potato starch, tapioca flour, guar gum and salt in the large bowl of an electric stand mixer. Add the sweet rice flour if you’re not using organic eggs. Add the butter and mix until the flour is crumbly and looks like coarse meal. Add the egg and lemon juice and mix on medium until the dough sticks together.
Use your hands to shape the dough into a ball and place it on a large sheet of heavy-duty aluminum foil. Flatten the ball and cover it with a piece of plastic wrap. Use a rolling-pin to roll the dough into an 11 inch circle.
Put the aluminum foil on a cookie sheet and place the dough in the freezer for a few minutes to firm up. Carefully flip the dough over and gently loosen the foil from the dough. If it tears, press the pieces together. Put the foil back on the dough and flip it over again so that the plastic wrap is on top. Carefully fold the dough in half using the edges of the foil (the plastic wrap will be in the middle), then remove the foil. Place the dough in the pie pan with the fold in the center. Use the edges of the plastic wrap to unfold the dough and press it into the pie pan. Carefully remove the plastic wrap and roll the edge of the crust under to form a neat edge and use your fingers to crimp it.
To bake the pie crust, heat the oven to 375° F (190° C). Use a fork to gently prick the dough in several places across the bottom. Bake the crust for 25 to 30 minutes or until golden. Place on a wire rack to cool.
To partially bake a pie crust, heat the oven to 375° F (190° C), then bake the crust for 10 minutes. Fill and bake as instructed in the recipe you’re using.
Brown Rice Flour Mix
600 grams super fine brown rice flour
200 grams potato starch
100 grams tapioca flour
Mix the flours in the bowl of a stand mixer until thoroughly combined. Substitute 142 grams of the mix for the brown rice flour, potato starch and tapioca flour in each batch of the pie crust recipe. Add the sweet rice flour separately.