Gluten Free Butter Pie Crust
In my early 20’s, I was known for my delicious pies. My roommates would help me make one for all the dinner parties and potlucks, that we went to. We would show up, so proud with the most gorgeous 5 lb Apple Pie you’ve ever seen. Everyone always raved about it. One roommate liked it so much that he once took the pie out of the oven half cooked, cut a slice and then returned it to the oven to finished cooking.
Since going Gluten Free I’ve Struggled to achieve the Perfect Gluten Free Pie Crust. It was always either to crumbly but tasted amazing or it was to hard and hardly edible. I’m overjoyed to tell you that, through a whole lot of trial and error. I’ve made a Gluten Free Pie Crust that is both Flaky and Delicious.
· 2 Cups Rice Flour
· 1 Cup Potato Starch (Tapioca or Corn Starch)
· 3/4 Cup Butter
· 1 Tbsp Sugar
· 2 Egg Yolks
· 1/4 Cup Milk
· 1 Tsp White Vinegar
1. Cut the cold butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)
2. Add the egg yolk, milk and vinegar. Then mix until a firm dough forms. I like to press it into the bottom of the bowl and sort of knead it like bread dough. It will take a few minutes and seems too dry at first but just keep mixing it. Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 – 1 hour.
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