Flakey Classic Pie Crust
In a large bowl, whisk together the superfine brown rice flour, white rice flour, potato starch, tapioca flour, xanthan gum, baking powder, and sugar.
- Cook30 min
- Total30 min
- Serves2
- LevelEasy
Ingredients
- 1 cup superfine brown rice flour
- ¾ cup white rice flour
- ½ cup potato starch
- ½ cup tapioca flour
- 1½ tsp. xanthan gum
- ½ tsp. baking powder
- 3 tbsp. sugar
- 10 tbsp. cold non dairy margarine
- 3 tbsp. lemon juice
- ½ cup ice-cold water
Method
- In a large bowl, whisk together the superfine brown rice flour, white rice flour, potato starch, tapioca flour, xanthan gum, baking powder, and sugar.
- Drop the margarine into the flour mixture by tablespoons. Use fingers or pastry blender to quickly mix into an even crumble. Using a large fork, stir in the lemon juice and cold water until a soft dough forms. If the dough seems too sticky, add a touch more brown rice flour. Wrap in plastic wrap and chill in the freezer for 15 minutes, or refrigerator for at least 1 hour before using.
- Keeps tightly covered in refrigerator for up to 1 week, and frozen for up to 3 months.
