Gluten Free Pie Crust

I have been experimenting with gluten free pie crust / short crust recipes. The experiments have been quite demoralising as none of the recipes have produced a nice, short pastry.

This recipe delivers. I have used it for pecan pie and for mince pies. I have doubled it without any worries. Two words of caution, though: use your scales. Digital scales are dirt cheap on Amazon. Second word: be prepared to add some extra water if it needs it.

  • 100g corn starch (corn flour)
  • 100g sweet / glutinous rice flour
  • 50g sorghum flour OR oat flour
  • 30g almond flour
  • 125g cold butter
  • 1 egg
  • cold water as needed
  • pinch of salt
  • OPTION: up to 90g powdered sugar if making a sweet pie
  • Add all the dry ingredients to your food processor. Pulse to combine. Add the egg and butter. Blend until it all comes together. Add a little ice cold water a tablespoon at a time if necessary – you want it to come together as a dough, but not be damp.

    Turn out the dough onto plastic wrap. Shape it into a flattened disc. Put the wrapped dough in the fridge for at least one hour – do not skip this step! You want the dough to be thoroughly chilled before you try to work it.

    Follow the instructions on your favourite pie recipe. Enjoy!

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