Pie Crust

by Chef Claudia Pillow

Food Philosopher’s® Gluten-Free

Yields one 8 or 9 inch crust or 1, 10 inch tart

1 cup plus 2 tablespoons brown rice flour mix

2 tablespoons sweet rice flour

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1 tablespoon sugar (omit if using for a savory pie filling)

6 tablespoons cold unsalted butter cut into six pieces (not margarine)

1 large egg

2 teaspoons white wine vinegar or lemon juice

Mix flours, salt, sugar, and butter in bowl of electric mixer until crumbly and resembling course meal.

Add egg and vinegar (or lemon juice).  Mix on low speed until dough holds together; it should not be sticky. Form dough into a ball using your hands and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to1 inch thickness. (Dough can be frozen at this point for up to one month; wrap in plastic wrap and then use foil as an outer wrap on top of the plastic).

Roll out dough between two sheets of wax paper. If dough seems tacky, refrigerate for 15 minutes before proceeding. Take off top sheet of paper and place bottom sheet with dough face down in pie pan.  Remove wax paper and crimp edges for single crust pie. (Dough can also be frozen at this point for up to one month; line pie shell with wax paper, then wrap in plastic wrap, then use foil as an outer wrap).

To prebake a bottom pie crust:

Preheat oven to 400°F. Bake pastry for about 15 minutes or until golden. Remove from oven and cool completely on a wire rack. Prebaked pie shells can be stored in airtight plastic containers in refrigerator or well wrapped in plastic wrap in the freezer.

To partially bake a bottom pie crust:

Preheat oven to 400°F. Bake pastry for 10-12 minutes. Remove from oven. Fill and bake as per recipe.

2004 by Annalise Roberts