This is a foolproof gluten-free pie crust recipe! It is completely workable, completely pliable and yet sturdy enough to hold the juiciest fillings!
Happy Pi(e) day!
2 cups sorghum flour - I really love to use Namaste Foods flours
1 cup brown rice flour
1 cup tapioca starch
2 teaspoons xanthan gum 1 Tablespoon sugar 2 teaspoons salt 1-3/4 cup cold, unsalted butter 1 egg, beaten 1/2 cup cold water 1 Tablespoon apple cider vinegar 1 egg white 1 Tablespoon water
In a large bowl, combine flours, tapioca starch, xanthan gum, sugar and salt. Cut in the butter using a pastry cutter until it is well blended and resembles course sand.
Whisk together the water, egg and vinegar and add to the flour mixture, mixing first with a fork, and then with your hands until the dough comes together into a ball.
Divide into four equal portions, cover and refrigerate for at least an hour. If you decide to halve this recipe, you can freeze two of the portions for later use.
On a floured surface (I use brown rice flour), roll out the portions of dough for that they fit one inch over the pie plate. Neat trick: If you have trouble lifting the dough, roll it up on the rolling pin and place on the pie plate: Gently tap down the crust into the pie plates. Add the filling and if the recipe calls for a top crust, add the second crust.
Cut the excess using kitchen shears to within 1 inch of the edge. Fold the bottom crust edge over the top and pinch together the edges. Brush with egg white/water and sprinkle generously with sugar (omit sugar if it is a savory pie). Poke some holes in the top using a fork. Cover the edges in foil to prevent burning and bake according to recipe directions.