Old-Fashioned Gluten-Free Piecrust

I ASSOCIATE EVERY HOLIDAY and every new season with some kind of pie: fresh wild blueberry in the summer, pumpkin in the fall, rhubarb in the winter, and in the spring, well, pick any fruit! This particular piecrust is stronger than the more delicate Grain-Free Piecrust in the Pure category, so it can handle heavier, denser fillings.

piecrust flour

Makes 3 cups (double the recipe for a double piecrust or to make in bulk to store)

1¼ cups brown rice flour

¾ cup sorghum flour

½ cup arrowroot starch

¼ cup tapioca starch

¼ cup quinoa flour

Mix everything together in a bowl, whisking until well blended. Store in an airtight container in the fridge for up to a month.

piecrust

Makes 1 piecrust

3 cups piecrust flour

¼ cup maple sugar, date sugar, coconut sugar, or evaporated cane juice (omit for savory recipes)

6 tablespoons millet flour

1½ teaspoons xanthan gum

¾ teaspoon Himalayan salt

1¼ cups cold Earth Balance nondairy butter

¾ cup cold rice milk

Preheat the oven to 350°F. In a stand mixer with the paddle attachment, combine the piecrust flour, sugar, millet, xanthan gum, and salt and mix on low speed to smooth out any lumps. Add the Earth Balance in small chunks and continue to mix. When the dough starts to look like a crumble, add the rice milk. Turn the mixer to medium speed and mix until the dough starts to stick together. Scoop the dough into a ball and wrap in plastic wrap. Refrigerate for 20 minutes before using in any recipe calling for piecrust.

To prebake this crust, preheat the oven to 350°F. Roll out or just press the dough into the pie plate. Bake the crust for about 12 minutes or until firm and just beginning to turn a very light golden color.

This recipe includes both the piecrust flour, which you can make in bulk and have at-the-ready, as well as a basic piecrust recipe that uses this flour.