Ingredients for Pastry Recipe For Pie Crust Gluten Free
- Rice Flour
- Tapioca Flour
- Potato Starch
- 1/2 teaspoon salt
- 1 teaspoon xanthan gum
- 1 cup cold vegan margarine (or Spectrum Naturals Organic Shortening for soy-free)
- 1 large egg
- Apple Cider Vinegar
- Cold Water
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How to Make Pastry Recipe For Pie Crust Gluten Free
- In a large bowl, whisk together 2 cups gluten-free all-purpose flour blend, 1/2 teaspoon salt, and 1 teaspoon xanthan gum.
- Cut in 1 cup cold vegan margarine (or Spectrum Naturals Organic Shortening for soy-free) using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- The mixture should resemble baked beans rather than breadcrumbs. If it's too crumbly, add a tablespoon or two of ice water at a time.
- In a separate bowl, whisk together 1 large egg, 1 tablespoon apple cider vinegar, and 4-6 tablespoons ice water until lightly frothy.
- Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until it comes together.
- Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or freeze for longer storage).
- If the dough is firm after chilling, let it sit at room temperature for 10-15 minutes before rolling.
- On a lightly floured surface or between two sheets of parchment paper, roll out the dough to your desired thickness.
- Carefully transfer the dough to your pie pan.
- Fill with your favorite pie filling and bake according to your pie recipe instructions.
- For a pre-baked crust, bake at 425°F (220°C) for 10-12 minutes before adding the filling.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
1g
Fat
26g
Carbs
13g
