If you are trying to make a gluten free pie crust and find yourself with few ingredients, or want to make a gluten free pie crust with a whole grain flour and no xantham gum, try this one. It does contain some cream cheese, so be certain your guests can eat dairy products.
For a one-crust pie:
1 cup finely ground brown rice flour
1/3 cup corn starch
1 Tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
8 Tablespoons unsalted cold butter (1 “stick”)
2 Tablespoons gluten free cream cheese (cold)
1 teaspoon fresh lemon or lime juice
1 Tablespoon beaten egg white
Using a food processor, mix the dry ingredients (brown rice flour, cornstarch, sugar, salt and baking powder) just until mixed. Add the butter, cream cheese and lemon juice and mix until the mixture is crumbly. Dribble in the egg white while mixing, just until everything comes together in to a ball. A tiny bit more egg white may be required to get it to come together. Adjust the egg white as necessary.
Roll the dough out between two sheets of wax paper. There is no need to chill before rolling.
To make a pre-baked shell, line a 9-10″ glass pie plate with the rolled out pastry, then bake in a pre-heated 400 degree oven for 10-15 minutes until browned slightly but remove it from the oven if it starts to crack. Unlike wheat crusts, this crust does not need to be filled with pie weights when baking a pre-cooked shell.
Make sure to use all gluten free ingredients, and, if you are cooking for a gluten free friend and you don’t keep a gluten free kitchen, make sure the ingredients are not contaminated with wheat flour from your other cooking adventures.
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