I LOVE THIS PIE CRUST!!!
I had to let that out. I’ve been really nervous about making pie crust because I’ve heard that it’s really difficult to make a good gluten free one. But I did it!! I feel so awesome!! The trick is letting it rest in the fridge for an hour, otherwise it’s way to difficult to handle. Just look at this!
I’m using a pastry cloth and a rolling pin cover, and little plastic measuring things to help me get the thickness right.
Doesn’t that just look delicious!! I did discover a few tricks while making them, You have to be very careful in how you pick up the dough press after cutting the dough. If you allow it to fold in the middle it will damage the dough press and make the pie leak out the back. The trick to picking up the dough press is to pick it up by the center pins. Like the one pictured below. Also if you put in too much filling the dough won’t crimp together.
- 1/2 cup Brown Rice Flour or Millet Flour
- 1/2 cup Sorghum Flour
- 1/4 cup Amaranth Flour
- 1/4 tsp Xanthan Gum
- 1/4 tsp Baking Powder
- 1/2 cup Butter
- 2 Beaten Egg Yolks
- 1 TBS Cold Water
- 1/4 cup Sugar
- Stir together the flours, sugar, xanthan gum and baking powder.
- Cut in the butter until dough is crumbly.
- Add the beaten egg yolks and the cold water.
- Mix really well.
- Wrap in plastic wrap and put in fridge for 1 hour (This is a super important step! Please don't skip it, it does matter!)
- Spread some Sorghum flour on a clean flat surface (Or on your pastry mat and rolling pin cover), roll the dough out to a 1/4 inch (you can go a little thinner for thin pie crust)
- You can use a dough press and make 6 mini pies, or you can make 1 8 inch pie.
- Once filled with your picked filling bake at 375 degrees: for mini pies bake for 20 minutes, for a regular pie bake for 50 minutes.
- You can make a savory pie! We added fajita fix-ins and it was really, really good!
- The second time I made these I didn't have enough Brown Rice Flour, so I used Millet Flour, it turned out just as well!