Recipe: Gluten-Free Pie Crust

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5 stars from 1 rating of Gluten Free Pie Crust

Before You Start

  • Pre-heat oven to 400 F
  • Total time 20 minutes


You will need a 8-inch pie pan.


Note

Sweet rice flour is also called "glutinous rice flour" due to its stickiness, but is absolutely celiac-friendly.

Ingredients

  • ½ cup shortening or butter
  • 1 ½ cups sweet rice flour
  • 1 tsp fine sea salt
  • 2 tbsp sugar
  • 4 tbsp cold water

Instructions

  1. Combine salt, sugar and rice flour;
  2. Cut shortening into flour mixture;
  3. Add water;
  4. Continue working dough until soft - be careful not to overwork the dough or it will fall apart;
  5. Place dough in pie pan and press into the bottom and sides;
  6. Prick the bottom of the crust with a fork to prevent air pockets from bubbling up;
  7. Put in oven and bake for 12 to 15 minutes, or until edges are golden brown;
  8. Remove from oven and let cool.


This versatile crust can be used with your favourite quiche or pie filling.


© 2012 I Am Rosa


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Comments 7 comments

msviolets profile image

msviolets 5 years ago

I bet this would work well for Quiche too, since it isn't a sweet crust. Thanks!


Carmen H profile image

Carmen H 5 years ago

Really hassle-free! Lots of people are gluten intolerant so this resipe would probably sit in their resipe collection as every such collection needs a simple pie crust.

For me, I'll go for the glutinous rice flour as I always prefer pastries with chewier textures.


I Am Rosa profile image

I Am Rosa 5 years ago from Canada Author

msviolets - Yes, it's excellent for quiche as well!

Carmen H - I prefer the glutinous rice flour, as well. I was so upset when I found out I have celiac disease, but this recipe and the GF crepes that I posted a few weeks back are "must have" quick and easy recipes for me.


FloraBreenRobison profile image

FloraBreenRobison 5 years ago

I don't know that I've ever had gluten-free crust.


I Am Rosa profile image

I Am Rosa 5 years ago from Canada Author

Flora - with the right flour, it's yummy. If you use flours that have a strong flavour (ie. garbonzo bean flour) then that's all you can taste and it's ICK!


ewelz51 profile image

ewelz51 5 years ago from Somewhere in the South...

I had become so spoiled with Pillsbury easy crusts, when my daughter was diagnosed a celiac, it was back to remembering how to do crusts the way I did with my grandmother. I don't find it quite as simple as you do, though...it must just be practice, practice, practice!


I Am Rosa profile image

I Am Rosa 5 years ago from Canada Author

ewelz51 - I was devastated to learn I have celiac, so this recipe has been a blessing to me. I missed having pie once in a while.

My grandmother used to walk me through the process of making pies and her number one rule for pie crust was this: "Don't overwork your dough or you'll destroy it. Kneed the hell out of your bread, girl, but if you spend too much time on the pie dough, you'll make hard and it won't flake right."

She taught me to work just until it's soft and holds together, then get it in the pan! She wasn't picky about rolling it out. Just get it in there and mould it to the tin. Let the dough do the work for you. I hope her advice helps you :-)

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