Gluten Free Pie Crust Recipe
1/3 C Bob’s Red Mill Cornstarch (specifys GF)
1/2 C sugar
1 teaspoon xanthan gum
8 T margarine, cut into pieces
1 large egg
1T gluten free vanilla extract
Mix together the flour, sugar, cornstarch, and xanthan gum.
Mix separately the egg and vanilla extract; then mix with flour mix.
Add margarine pieces and mix everything into a crumbled mixture.
Knead and fold, in the bowl, pressing crumbs and dough together, until well combined.
Divide into two pieces, wrap each in saran wrap, and place in fridge to chill.
This recipe makes two 9″ pie crusts. So if you only need one you can just stick the other one in the freezer for later use.
After approx 20 minutes, remove the dough from the refrigerator. I place the dough between two pieces of saran wrap and roll it with a rolling pin with the dough between the two pieces.
Gluten free dough does not have the same temperment as glutinous dough, it tends to be very sticky, which makes it very difficult to roll with a rolling pin regardless of how floured it may be. By keeping the dough between two layers of saran wrap I have had great success in getting a uniform pie crust, which can be flipped right into the prepared pie pan.
From here you can follow whatever pie recipe you are using. I have used this crust for apple crumble pie, apple pie, and peach pie, and they have all turned out great. The recipe I used for this pie was for peach pie.
Happy Pie Baking!
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