makes enough for top and bottom crust
|Gluten-Free Pie Crust: Photo By allergyfreealaska.com|
1 cup white rice flour
1/2 sorghum flour ( I used Brown rice flour)
1/2 cup potato starch
3 tablespoons sweet rice flour
1/4 teaspoon salt
½ cup or 8 tablespoons cold butter ( I used Earth Balance or Spectrum Organic Vegetable Shortening)
1/4 cup ice-cold water, or just enough to make the dough stick together
1 cold extra large egg
1 tablespoon apple cider vinegar
1 tablespoon agave
1.Sift together white rice flour, sorghum flour, potato starch, sweet rice flour, and salt. Place into the bowl of a stand mixer fitted with the paddle attachment. Working quickly, dice the butter into small pieces and place it evenly around the flour. Turn the mixer on stir until the flour has a mealy texture and the butter has worked itself into chunks about the size of small peas.
2. Put ¼ cup water in a 1 cup glass measuring cup and add ice. Set aside.
Lightly beat the egg. Add the vinegar and agave to the egg and mix well. Pour egg mix into the flour with the mixer on and stir just until incorporated.
3. With mixer on stir, drizzle water into flour mixture just until the dough starts to come together. You can push the dough together with your hands, so don’t worry about loose pieces. It needs to be just wet enough to stick together.
4. Turn dough out onto a piece of waxed paper. Depending on what you’re going to make, shape the dough accordingly. If you’re going to make a pie crust, shape the dough into a ball. If you’re going to make a rectangle tart, then shape it into a rectangle.
5. Wrap in waxed paper, then again in saran wrap, and place in the refrigerator for several hours or up to one day.
6. Remove dough from refrigerator about 20 minutes before you want to roll it out. Place between two sheets of waxed paper and roll into desired shape and about 1/8 inch thick. If your dough cracks around the edges, just take a wet finger and repair the crack.
7. Place one layer in pie pan and the other on top after the ingredients are added.