This Gluten/Dairy/Soy Free Crust is a Delight. It's Flaky, Slightly Oaty and Easy to work with!
- Ready Time :
- 1/3 cup Potato Starch Flour
- 1/3 cup Tapioca Flour
- 1/3 cup Sweet Rice Flour (Plus more for rolling)
- 1/3 cup Bob Mills Gluten Free Oats
- 1 tablespoon Sugar
- 1/2 teaspoon Salt
- 1 stick Earth Balance Buttery Stick Softened
- 1 Organic Egg
- 1/8 teaspoon Xanthan Gum
- 1/2 teaspoon Gluten Free Baking Powder
I found almost right away after going Gluten Free that A good pie crust was well.. borderline impossible. Every boxed variation fell apart before I could get it into the dish. You would think my pies were made by a 5 year old.. just a mess. As the wonderful pie eating holiday is approaching – I felt the urgency to start breaking through this sad pie dough crisis. I’m excited to report that after about 10 different trial recipes and 2 boxes ofButtery sticks I figured it out. This crust is Fantastic. I feel a little silly boasting of its greatness.. But seriously. The dough will hold together for you pretty darn well.. When baked it comes out of the oven flaky but solid. I made cute little grape pie tartlets with it and and they popped right out of the shells- without the need of any non-stick spray. the BEST part about it is the slightly oaty flavor. I wanted to spice up the average crust and give it a fun little flare. Fill it with whatever you see fit and treat it like any other pie crust.
- In a Food Processor Pulse the Oats slightly. You want some of the oats to remain slightly intact (not trying to create a full out flour here)
- In a Bowl Combine the Processed Oats, Potato Starch, Tapioca Flour, Sweet Rice Flour, Sugar , Salt, Baking Powder and Xanthan Gum.
- Cut in the Softened butter to very small pieces (smaller than a Pea!) Sometimes to make this a quick job Ill use my whisk to “cut” the butter rather than knives.
- Mix in the Egg and use your hands to kneed the mixture into a solid dough.
- Cover the surface you intend to roll the dough on with wax paper or plastic wrap to aid in flipping the dough. Sprinkle the top of the dough with additional Rice Flour as needed to prevent sticking to the rolling pin. Once rolled to desired thinness pick up the wax paper/plastic wrap and flip the dough over the Pie Dish- and gently remove wax/plastic
- I found that this crust performed well cooking anywhere between 350- 400 Degrees. So lets go with 375. Bake for the 30-40 minutes until gently golden brown. (Or bake following whatever the filling requires)
This recipe creates 1 LARGE crust- though you very well might be able to squeeze two out of it- All depends on your preference of the thickness of the crust.