This recipe makes enough dough for one single crust 9-inch pie. Double the recipe for double crust pies, such as apple.
Unlike traditional wheat-based pie crusts, this recipe is rolled out directly after making and then chilled. Once chilled, the delicate dough is harder to handle.
- 4 ounces (1 cup) white rice flour
- 2 ounces (1/3 cup) potato starch
- 2 ounces (1/3 cup) tapioca starch
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 8 tablespoons cold butter, cut into small pieces
- 1 large egg, beaten
- 3 tablespoons ice water
In a food processor or large bowl, combine dry ingredients. If using a food processor, pulse to combine. Whisk to combine if preparing the pie crust by hand. Add the butter. Pulse to combine or use a pastry cutter to incorporate the butter into the flour mixture. No large pieces of butter should remain. Add the beaten egg and water. Pulse until a dough comes together or, using a wooden spoon, stir the water into the dough.
Lightly flour a piece of parchment paper with white rice flour. Center the dough on the paper. Lightly flour the top of the dough. Roll out dough into a large circle, about 11-inches. Invert the pie plate over the dough. Slide your hand between the counter and the parchment paper. In one quick motion, flip the dough and pan over. Carefully pull the paper off the dough. If any of the dough rips apart, press it back together. Trim edges, crimp if desired.
Cover pan with plastic wrap. Chill four hours or overnight. Use crust as directed in your favorite pie recipe or bake in a 425 degree F oven. Prick bottom of crust lightly with a fork before baking.