Pie Crust

I love this pie crust. There is a bit of a trick to it, but it's simple. Just like wheat flour crust, keep everything cold. Sometimes, if I am filling the crust to bake a fruit pie, I'll make up the crust and store it in the fridge while I get the fruit ready.

Pie Crust

1 C brown rice flour
¾ C tapioca or arrowroot starch
½ C millet flour
1 tsp salt
1 Tbsp sugar
1 ½ tsp guar gum or xanthan gum
½ C shortening or Earth Balance
1 Tbsp cider vinegar
½ C ice cold water

Sift together dry ingredients. Cut in shortening. Add vinegar and start mixing on low speed in mixer or food processor. Slowly pour in cold water until mixture forms a ball. You may not use all the water. Dough should be soft but not too sticky. Dough will not hold together as well as wheat pie dough. For a bottom crust, roll out ½ of dough on waxed paper and carefully transfer to a lightly oiled pie pan. Invert over pan and slowly peel back paper. Crust may need to be finger pieced.

For a top crust. Roll out and refrigerate until firm. Invert crust over filled pie. Slowly peel back paper. This may need to be pieced as well. As an alternative, we often roll out the crust and cut out pieces with cookie cutters and arrange these on top of filled pie. For a slick looking fluted edge, trim the crust even with the pie pan. Roll a slim "snake" of leftover pie dough and fix around the edge. Use your fingers to make the fluted edge.