One of the best recipes for gluten free pastry that I’ve tried….and I’ve tried many. This recipe comes from Canadian Living with my own modification in that I add the egg yolk to the crust.
*This recipe makes 1 double crust or two single crusts.
*I halved the recipe with great success to make one single crust for a lemon meringue pie you see in the picture. 1 egg yolk is approximately 1 tablespoon, so use 1/2 of a tablespoon if you want to make one single crust. Followed recipe # 118361 for the filling and meringue. I baked the single crust @ 400 degrees F. in glass (Pyrex) pie plate for 12 minutes or until it was golden. Note that cook time is just for single crust pie only.
Ingredients: [‘brown rice flour’, ‘rice flour’, ‘sweet rice flour’, ‘tapioca starch’, ‘granulated sugar’, ‘xanthan gum’, ‘salt’, ‘butter’, ‘ice water’, ‘vinegar’, ‘egg yolk’]
Quantity of 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 “]
Number of Servings: 6
Steps: [‘In large bowl, whisk together brown, white 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.’, ‘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.).’, ‘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.’, ‘* 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.’, ‘* 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.’]