Gluten-free pie crust

The BEST gfdf pie crust! (In my humble opinion)

Donna Jo's Dream Pastry

(from The Gluten-Free Gourmet by Bette Hagman)

1/2 cup tapioca flour

1/2 cup cornstarch

1/4 potato starch

1 cup sweet rice flour

1 rounded tsp xanthan gum

1/2 tsp salt (I don't use that much)

Dash sugar

1/2 cup margarine (I use a stick of Earth Balance buttery sticks)

1/2 cup shortening (I use Spectrum organic shortening)

1 egg, cold

1 Tbsp apple cider vinegar (I use coconut vinegar)

4 Tbsp ice water

sweet rice flour, for rolling

For recipe substitutes, visit Living Without.

To begin, measure 4 Tbsp of water into a cup and set in the freezer.

Blend together the flours, xanthan gum, salt and sugar. Cut in the margarine and shortening in small dabs until you have the "butters" the size of lima beans (I actually blend until it's small than this size). In a bowl, beat the egg using a fork; add the vinegar and the ice water. Stir into the flour mixture, forming a ball. You may knead this a bit, since rice flour crusts can stand handling. *For me ~ I usually use a fork to begin this final mixing process, but always finish with mixing it with me hands. Cover the bowl with plastic wrap and refrigerate the dough for an hour to overnight. *Because I've worked with this recipe for years now, I rarely refrigerate it any more ~ although if the temperature is quite warm outside or in your kitchen; it's a must!

Rolling out dough: measure out a piece of plastic wrap and place on counter. Sprinkle generously with sweet rice flour. Divide dough and place half on floured plastic wrap. After flattening the dough down, generously sprinkle the top with sweet rice flour. Measure out another piece of plastic wrap and place over top. Now, roll out dough as you normally would to size of pie plate. Remove the top piece of plastic, position pie plate right next to dough. Reach both hands under rolled out dough and the plastic. Lift it up and flip over into pie plate. (See pictures below for visuals of how to get dough into pie plate) Shape before removing the plastic. Bake as directed for the filling used.

If you're trying gluten-free pie crust for the first time, it's going to take some time to really get used to how this dough feels. It's much more fragile than wheat dough and it can get a little frustrating at times. However, the dough is very soft and molds easily. Make a few pies and you'll become comfortable with the process!

The ingredients

Rolling out the dough between two layers of plastic wrap ~ floured well with sweet rice flour

Preparing to flip the dough into the pie plate

2 hands under the plastic ~ move quickly!

Laying it in the pie plate

Shaping the dough before removing the plastic

Ta-dum! Time to remove the plastic and roll out the top crust

I evenly trim the bottom crust dough ~ and use it to measure out where to trim the top crust

Adding apple pie filling ~ but this crust is for any double crust recipe

(See how easy it is to make apple pie when you've already got the filling made up?!)

Is your mouth watering yet? Can you smell the aroma of a homemade apple pie cooking in the oven?

Top crust rolled out and positioned next to the pie

Laying it on...

Trimming it up

With this dough, you squeeze and mold the two pie crust layers together and I try to slightly flip the top crust over the bottom crust (for a better seal) and pull it up and away from the pie plate.

Fluting the edges

(this is a soft dough and will not look perfect, but it's delicious)

Sprinkle top crust with sugar (to aid in browning)

Ready for the oven

Combine with this recipe and you'll enjoy a delicious apple pie!

This recipe is likely to become a family favorite for years to come... Many of our friends who are able to eat gluten, LOVE this pie crust ~ so tender and flaky! :)

I get to make a pie this afternoon for my Mom's birthday tomorrow... Today is a great reason to make and share a pie with those you love!