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Gluten-Free Pie Crust

Gluten-Free Pie Crust

Cost $8, save $12

Source: Recommended by CookPal

  • 60 Min
  • 16 Servings
  • $8

INGREDIENTS

  • Dry Ingredients

    • ¾ cup arrowroot starch
    • ⅔ cup white rice flour
    • ⅔ cup brown rice flour
    • 1 tablespoon white sugar (Optional)

  • Wet Ingredients

    • 14 tablespoons cold butter, cut into chunks
    • 🥚 2 large cold eggs
    • 1 tablespoon white vinegar
    • 💧 1 tablespoon cold water, or more as needed (Optional)

STEPS

1

Combine ¾ cup arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.

2

Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.

3

Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with more arrowroot starch and roll over dough until even in thickness and about 9 inches in diameter. Repeat with remaining dough.

NUTRIENTS

Per 1 serving

🔥

167

Calories

  • 2
    Protein
  • 16
    Carbs
  • 11
    Fats

💡 Be sure to keep all ingredients cold to ensure a flaky pie crust.If the dough is too dry, add small amounts of water incrementally until it just holds together.Refrigerating the dough helps firm up the butter for easier handling.