YIELD: 2 Standard-Size Pie Crusts, Or Enough For 1 Lattice-Topped Or Covered Pie
This piecrust is a staple in this chapter. With a flaky, buttery consistency, it truly does make a pie stand out!
1 cup superfine brown rice flour
¾ cup white rice flour
½ cup potato starch
½ cup tapioca flour
1½ teaspoons xanthan gum
½ teaspoon baking powder
3 tablespoons sugar
10 tablespoons cold non dairy margarine
3 tablespoons lemon juice
½ cup ice-cold water
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.
crust freezes well, so feel free to shape the unbaked dough into a patty and
place into two freezer- safe bags (double layered), and, the day before using,
allow to thaw in refrigerator overnight before rolling out to use in a recipe.
Or roll it out onto two aluminum pie pans, cover in plastic wrap, and freeze.
Pie makin’ is easy if you already have the crusts prepared ahead of time!