Pie Crust

There’s something about raw pie crust that I have always loved. The extra bits and pieces left over after lining the pie dish always ended up in my mouth. Butter wonderful pie crust. The aftertaste is never pleasant though, somehow it leaves my mouth coated with a strange tangy ick, and the only way to resolve that issue is to keep eating more. As a child I used to covet the job of shaping the decorative edge of a pie crust, and now I still find it to be one of the simplest pleasures of baking. I usually go for the fork tine pattern; I like the way mushing the fork against the soft dough feels, and those little even line impressions are timelessly elegant. Luckily I have discovered a perfect wheat free substitute for traditional pie crust, but it tastes awful raw. No more pinching little bites of raw crust for me. I’ve served pies made with this pie crust many times now, and no one ever notices that it’s any different (some have even said it was the best pie crust they’ve ever had).

This recipe is adapted from Gluten Free Baking Classics (I don’t know where I would be without that book!); the addition of Pamela’s Gluten Free Baking and Pancake Mix, which has a bit of leavening in it, helps to keep the crust airy and light. I am addicted to my food processor, and rely on it to do the heavy work when it comes to making pie crust, but if you don’t have a food processor simply use your fingers to crumble together the flour and the butter.

Gluten Free Pie Crust
makes enough for one 9 inch pie

1 cup Brown Rice Flour Mix (2 parts brown rice flour, 2/3 parts potato starch, and 1/3 parts tapioca flour)
4 Tbs. Pamela’s Mix
1 Tbs. sugar
1/2 tsp. xanthan gum
1/4 tsp. salt
6 tablespoons cold unsalted butter
1 large egg
2 tsp. lemon juice

Mix together the flours, sugar, xanthan gum, and salt in the bowl of a food processor.
Add the butter and mix until the mixture resembles coarse meal.
Add egg and lemon juice and mix until the dough holds together; it should not be sticky.
Dump the dough out onto a floured work surface and form it into a ball with your hands.
Using flour generously to avoid sticking, roll out the dough into a circle with a rolling pin until it is large enough to fit in the pie dish.
Fold the crust in half to transport it into the dish, then trim any excess dough around the edges and finish the edges in whatever decorative manner you prefer.