Gluten Free Pie Pastry

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 2/3 cup brown rice flour
• 2/3 cup rice flour
• 1/2 cup sweet rice flour
• 1/2 cup tapioca starch
• 1 tablespoon granulated sugar
• 1 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1 cup cold butter, cubed
• 1/4 cup ice water (approx.)
• 1 tablespoon vinegar
• 1 egg yolk, beaten

Recipe

• 1 in large bowl, whisk together brown, and sweet rice flours, tapioca starch, granulated sugar, xanthan gum and salt. using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.
• 2 stir ice water, beaten egg yolk and vinegar together in a small bowl; drizzle over flour mixture, tossing with fork until ragged dough forms and adding up to 2 tbsp more ice water if necessary. divide in half; shape into discs. wrap each and refrigerate until chilled, about 30 minutes. (make- ahead: refrigerate for up to 24 hours.).
• 3 between 2 pieces of parchment paper, roll out 1 disc, pressing edges together if cracks form, into 12-inch (30 cm) circle. peel off top paper; replace over pastry. gently turn over; peel off top paper. transfer, pastry side down, to 9-inch (23 cm) pie plate; peel off paper. fit pastry into pie plate.
• 4 * for single crust pie, turn edge under and flute. prick bottom and sides with fork. bake 10-15 minutes (i used pyrex-glass pie plate) at 400°f or until crust is golden.
• 5 * for double crust pie, add filling of choice. roll out top crust. moisten bottom crust with water, and add place pastry circle over filling; peel off paper. trim, if necessary, to leave 3/4-inch (2 cm) overhang. fold overhang under bottom rim; crimp with fork. bake on bottom rack in 425f (220c) oven for 10 minutes. reduce heat to 350f (180c); bake until bubbly and bottom is golden, about 1 hour. let cool in pan on rack.