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!
Follow
