Pie Crust

February 24, 2015 Canadian Celiac Association


This pastry is easy to work with. It works well for pies or tarts, and freezes well.

1 Pie

1 1/2 cups white rice flour
1/2 cup tapioca starch flour
1/4 cup potato starch flour
1 tsp xanthan or guar gum
1/2 cup cornstarch
1 tsp salt
1 tsp baking powder
1/2 lb lard
1 egg plus water to make one cup
1 tsp vinegar

Mix all dry ingredients. Cut lard into pieces; add to dry ingredients. Mix with pastry blender or fingers until mixture resembles coarse crumbs. Mix egg, vinegar, and water in 1 cup measure. Add water to make 1 cup of egg mixture. Make a well in centre of flour mixture; pour in 3/4 of the egg mixture. Mix with fork until all dry ingredients are moistened. Add more egg mixture as needed if mixture is too dry. Pastry should be very moist.
Wrap in plastic wrap and chill several hours or overnight, until cold and firm. Roll pastry on rice-floured surface to desired size. BAKE until golden brown – at 400°F for the first 10 Minutes if you are baking a pie, then 350°F for approximately 30 Minutes.

Previous Article
Chocolate Hazelnut Truffles
Chocolate Hazelnut Truffles

Next Article
Bite Sized Donuts
Bite Sized Donuts