Gluten Free Pie Crust ?
Flakey is an adjective you only want attached to your pie crust. And this is exactly what this recipe will yield. A flakey, buttery, and super tasty gluten free pie crust.
You might be surprised to read that making a truly flakey pie crust is actually easier if gluten free than using traditional wheat flour. You see, when making the gluten version you are incorporating the butter into the flour without kneading to prevent much gluten formation. Which means that our gluten free pie crust is much more forgiving than the original.
We have long been playing back and forth to yield a perfectly flakey pie crust. In the end, it seems that the secret lies in the gluten free flours, an egg and a touch of vinegar. You might need to add a tablespoon or two of iced water, depending on your climate.
You can either pulse it a few times in the food processor until all the ingredients come together, or old-school with a pastry cutter or fork. Either way, flakiness is in your future.
As you will note in the recipe, we use a mixture of two flours: one garbanzo based and the second rice and sorghum based. There is absolutely no garbanzo taste once the pie crust done cooking, and it adds killer bite. Plus, its a sneaky way of eating your legumes. Go figure!
Suuuper Flakey Gluten Free Pie Crust ?
This gluten free pie crust is super flakey and a real breeze to make.
- 150 g wholesome gluten free flour mix
- 35 g all purpose gluten free flour mix
- 1/2 teaspoon xanthan gum
- 15 g evaporated cane juice
- 1/4 teaspoon kosher salt
- rind of an orange or lemon (optional)
- 140 g organic grass-fed butter
- 1 egg lightly beaten
- 1 teaspoon white wine vinegar
- 2-4 tablespoons iced cold water
In a food processor, add the flours, xanthan gum, sugar, orange zest, and salt and pulse a couple of times until thoroughly mixed. Add the butter and pulse a few more times (you do not want to overprocess it as it will lose flakiness). Add in the egg and the vinegar and pulse briefly until the dough just comes together. If needed, add 1 tablespoon of iced cold water at a time.
On a flat surface incorporate into a ball, flatten, wrap in cling film and refrigerate for at least one hour and up to 3 days.