- 1 cup brown rice flour
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1 large egg, slightly beaten
- 1/4 cup butter, cut into small pieces
- 3 tsp cold water
Put flour, baking powder and salt into a bowl. Add cold butter pieces and use a fork or pastry knife to mix them into the dry ingredients. Add the egg and water and stir until sticky.
Use a piece of waxed paper with rice flour on it to roll the dough out on. Then, turn the piece of waxed paper upside down into the pie pan. This dough will not stick together like a gluten dough.
Mango Said:
on August 11, 2008 at 2:56 am
OH-MY-GAWD this recipe is PHENOMENAL!!!! This was, without question, the BEST pie crust I have ever made. I made it for my wife, because she suspects she is allergic to gluten, but even my in-laws liked it – the quiche disappeared in no time FLAT. I used white rice flour because we didn’t have brown, and I used a food processor instead of a pastry knife. I also decided I couldn’t be bothered to roll it out, so I just put it in a quiche pan and spread it around with a fork. It held its shape beautifully and could easily be used for tart shells. Thanks!!
Bex Said:
on August 11, 2008 at 4:02 am
Thanks Mango!
IceArdor Said:
on July 26, 2009 at 5:49 am
Baking time and temperature?
Melissa Walter Said:
on November 5, 2009 at 8:05 pm
This is great-I used the egg white only and added 1 Tablespoon of sugar and about 1 tsp of cinnamon-great apple pie crust for someone who has a gluten-free diet.