Gluten Free Pie Crust

11/21/2015

2 Min Read | 2 Hour Prep

Comments

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Ingredients

1 cup + 3 tbsp Sorghum Flour
1/4 cup Sweet Rice Flour (AKA glutinous rice flour, note this has no gluten)
1/2 cup Tapioca Starch/Flour
4 tsp Chia Seed Ground
1 tsp Salt
1/2 cup Butter, cold cut into 1" cubes
1/4 cup Shortening, cold
1/4 to 1/2 cup Water, ice cold

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Method

Sift flours together. Add salt. Cut the butter and shortening into the flour mix using a pastry knife or a potato masher. Cut until the butter is pea sized (approx. 1/4 inch). Add water as need to form dough into a moist yet firm ball. Flatten the ball with the palm of your hands and fold in half. Flatten and repeat at least two more times. Gently form the dough into a disc and refrigerate for 1 hour or over night. Cold pastry makes for flakier pastry.

Remove dough from fridge. Roll out between lightly floured sheets of parchment/wax paper, until it's 1/8 - 1/16 inch thick. Cut a 10" circle from the center of the dough. Put aside excess dough. Transfer pie 10" circle to a 9" pie plate.

Quickly form excess dough into a ball. Flatten the ball with the palm of your hands and fold in half. Flatten and repeat at least two more times. Either return ball to fridge to re-chill or quickly roll out into a 9" circle; this will be your top crust. Chill pie dish and 9" circle in the fridge until you're ready to fill the pie.