This is the original pie crust recipe from Gluten Free on a Shoestring. It seems that the author decided to delete this recipe from her blog and replace it with the recipe formerly known as “Extra Flaky Pie Crust”. While I like and frequently use the newer recipe for fruit pies, I’m personally not fond of the sour cream taste when using that recipe for custard pies. So I used the Wayback Machine to bring this sour cream-free recipe back to life!
You’ll need a kitchen scale to measure out the flours for this recipe. The flour blend is a slightly modified version of Gluten Free on a Shoestring’s Better than Cup4Cup blend.
This recipe makes a single 9″ pie crust, ideal for most custard pies. You’ll need to double this recipe if you’re making a double crust pie.
Ingredients
- 87 g white rice flour
- 50 g corn starch
- 50 g superfine brown rice flour (use Vitacost or Authentic Foods brand if you can)
- 42 g tapioca starch
- 42 g nonfat dry milk powder (sold at Target or online)
- 9 g potato starch
- 1 tsp xanthan gum
- 3/8 tsp baking powder
- 3/8 tsp salt
- 1/2 cup (1 stick) unsalted butter, diced and chilled
- 1/2 cup – 2/3 cup cold water
Instructions
- In a large bowl, whisk or sift together the dry ingredients.
- Add the cold, diced butter. Use clean hands, a pastry blender, or a food processor to combine the butter with the flour. Don’t let the butter melt too much.
- Mix in just enough cold water that the dough comes together. Form the dough into a ball, then press it into a thick disk.
- Refrigerate the dough for about 10-15 minutes.
- Remove dough from refrigerator. On a floured surface or parchment paper, roll out the dough about 1/4″ thick, with a diameter a couple of inches longer than that of your pie pan.
- Place the rolled-out dough into your pie pan. You can do this by placing your pie pan upside down on top of your dough then overturning both, or you can roll your dough onto your rolling pin and unroll it onto the pie pan.
- Lightly press the dough into the pie pan, then trim and crimp the edges.
- Place pan, with dough in it, in the refrigerator while preheating your oven.
- Fill and bake according to your pie recipe. If you need to blind bake the crust (bake without filling in it), be sure to use pie weights.