Gluten-Free Pie Crust

I have tried a lot of gluten-free pie crust recipes to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 167 Calories

Ingredients

• ⅔ cup brown rice flour
• 1 tablespoon white vinegar
• 1 tablespoon white sugar (Optional)
• ⅔ cup white rice flour
• ¾ cup arrowroot starch, or as needed
• 14 tablespoons cold butter, cut into chunks
• 2 large cold eggs
• 1 tablespoon cold water, or more as needed (Optional)

Recipe Instructions

Step 1

Combine 3/4 cup arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.

Step 2

Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.

Step 3

Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with more arrowroot starch and roll over dough until even in thickness and about 9 inches in diameter. Repeat with remaining dough.