Omit the sugar for a neutral crust appropriate for quiche or other savory tarts.A benefit of gluten-free piecrust is that without gluten the result is always tender and flaky. The use of egg in the dough strengthens the dough in the same way as gluten so that the pies hold together.
Yield: Enough for 1 (8 or 9-inch) double crust pie
Active time: 15 minutes
Start to finish: 15 minutes
2 cups brown rice flour
11/2 cups potato starch
1/2 cup tapioca flour
1/4 cup granulated sugar
1 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup (11/2 sticks) unsalted butter, chilled
2 large eggs
1/3 cup ice water
1. Combine brown rice flour, potato starch, tapioca flour, sugar, xanthan gum, and salt in a mixing bowl, and whisk well. Cut butter into cubes the size of lima beans, and cut into dry ingredients using a pastry blender, two knives, or your fingertips until mixture forms pea-sized chunks. This can also be done in a food processor fitted with the steel blade using on-and-off pulsing.
2. Combine egg with ice water in a small bowl, and whisk well. Sprinkle mixture over dough, 1 tablespoon at a time. Toss lightly with fork until dough will form a ball. If using a food processor, process until mixture holds together when pressed between two fingers.
3. Depending on if it is to be a 1- or 2-crust pie, form dough into 1 or 2 (5 to 6-inch) “pancakes.” Dust “pancakes” lightly on both sides with brown rice flour, and refrigerate dough for at least 30 minutes, and for up to 2 days.
4. Either roll dough between 2 sheets of waxed paper or inside a jumbo plastic bag that has been lightly dusted with brown rice flour. Use the former method for piecrust dough that will be used for formed pastries such as empanadas and the latter to make circles suitable for lining or topping a pie pan. For a round circle, make sure dough starts out in the center of the bag, and then keep turning it in 1/4 turns until the circle is 1-inch larger in diameter than the inverted pie plate. Either remove the top sheet of wax paper or cut the bag open on the sides. You can either begin to cut out shapes or invert the dough into a pie plate, pressing it into the bottom and up the sides and extending the dough 1 inch beyond the edge of the pie plate.
5. If you want to partially or totally bake the pie shell before adding a filling, prick bottom and sides with a fork, press in a sheet of waxed paper or aluminum foil, and fill the pie plate with dried beans, rice, or metal pie stones sold in cookware stores. Bake crust in a 375°F oven for 10–15 minutes. The shell is now partially baked. To complete baking, remove the weights and liner, and bake for an additional 15–20 minutes, or until golden brown. Otherwise, fill pie shell. If you want a double crust pie, roll out the second dough “pancake” the same way you did the first half, and invert it over the top, crimping the edges and cutting in some steam vents with the tip of a sharp knife.
Note: The crust can be prepared up to 3 days in advance and refrigerated, tightly covered. Also, both dough “pancakes” and rolled out sheets can be frozen for up to 3 months.
Variation
Omit the sugar for a neutral crust appropriate for quiche or other savory tarts.