Gluten-Free Pie Crust
From chef Cortney Burns comes this gluten-free pie crust recipe that suits both sweet and savory pies.
From chef Cortney Burns comes this gluten-free pie crust recipe that suits both sweet and savory pies.
Yield:
2 single pie crustsIngredients
1 3/4 cup white rice flour
2/3 cup corn flour (or cornmeal ground fine in a food processor)
1 cup tapioca starch
1 tablespoon flaxseed, finely ground
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
3/4 teaspoon xanthan gum
1 cup plus 2 tablespoons cold butter cut into small cubes
2 egg yolks
3 tablespoons lightly packed fresh parsley leaves, chopped
1 cup ice-cold water
Instructions
Combine the flours, tapioca starch, ground flaxseed, salt, cayenne pepper, and xanthan gum in the bowl of a food processor. Scatter the butter evenly over the mixture, add the yolks and parsley, then pulse until the pieces of butter are lentil-sized. Pour in the water and pulse again until just incorporated. The dough should be thick and well-moistened, like a stiff cookie dough.
Divide the dough into two disks. Refrigerate until firm and cool to the touch, at least 2 hours and preferably overnight.
