Friday, January 8, 2010

Gluten Free Pie Crust

This works great for a Cherry Pie and a Quiche!!! This makes two crusts. We enjoy using the second crust to just roll out, spread butter on and sprinkle with cinnamon and sugar. Bake it for 10 minutes or so and YUM!!!

1 1/2 cups brown rice flour
1/2 cup cornstarch
1/4 teaspoon xanthan gum
12 tablespoons cold butter
about 4 tablespoons ice cold water

Combine dry ingredients. Cut the butter in until you have pea size crumbs. Add water 1 tablespoon at a time until a ball that barely clings together is formed. Place 1/2 the dough between 2 sheets of wax paper and roll out to 1/8 inch thickness. Form dough in a pie dish and refrigerate for at least 2 hours. Bake 15 minutes at 350 degrees before filling.

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