GF Pie Crust

Use this recipe for sweet or savory pies.  This was my first try at a gluten free crust, and super pleased with the results.  Buttery and flaky but still a substantial crust.  These little muffin tin pie crusts ended up as French silk pies 

I can't wait to make fruit pies, pumpkin pie, pecan pie and chicken pot pies!  

For now, Pie Crust:

Ingredients:

1 3/4 cup rice flour (you can use a blend of different rice flours, I used just brown rice flour.)

1/2 cup tapioca starch

2 Tablespoons sugar (for sweet pies;omit for savory pies)

Pinch salt

1 cup butter cut into pieces

1/4 cup to 1/2 cup cold water

Cut the butter into the flour mixture, using a pastry blender, fork, or food processor. Cut all the butter in until mixture resembles coarse crumbs.  Add water slowly until dough forms a cohesive ball.  Divide dough in half and cover.  Chill for at least one hour, and keep dough in the fridge when not roung it out.  

Roll out one section at a time and transfer to pie plate.  Prick holes into the bottom surface of the dough. You can pre bake the crust at 350 for 8-10+ minutes, depending on size.  Watch it so it won't burn! Or fill with your favorite filling and follow your pie directions.  Watch the edges and cover with foil if browning too quickly.  

Happy pie making!