Rice Flour Easy Pie Crust
Create the perfect gluten-free foundation for your pies with this Rice Flour Easy Pie Crust recipe! Made with a blend of rice flour, tapioca starch, and a touch of xanthan gum, this crust delivers a tender, flaky texture that’s ideal for sweet or savory fillings. Cold butter ensures rich flavor, while a hint of apple cider vinegar enhances the dough’s elasticity for seamless rolling. Ready in just 15 minutes of prep time, this pie crust is simple to make and easy to handle, making it an excellent choice for beginner and seasoned bakers alike. Whether you’re making a fruit-filled masterpiece or a hearty quiche, this gluten-free alternative will impress everyone at the table!
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Recipe Information
Ingredients
- 1.5 cups Rice flour
- 0.5 cups Tapioca starch
- 1 teaspoons Xanthan gum
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (cold, cubed)
- 4 tablespoons Ice water
- 1 teaspoons Apple cider vinegar
Instructions
In a large mixing bowl, whisk together the rice flour, tapioca starch, xanthan gum, and salt until well combined.
Add the cubed cold butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
In a small bowl, combine the ice water and apple cider vinegar. Gradually add this liquid to the flour mixture one tablespoon at a time, stirring gently with a fork or spatula after each addition. Stop adding water once the dough begins to come together but is not sticky.
Turn the dough out onto a sheet of plastic wrap. Gather it into a ball and flatten it into a disk. Wrap tightly and refrigerate for at least 30 minutes to chill.
When ready to use, lightly dust a clean work surface and a rolling pin with rice flour. Roll out the chilled dough to the desired size, turning and rotating it to prevent sticking.
Carefully transfer the rolled-out dough to a pie dish. Press it gently into the dish and trim any excess overhang. Use as directed in your pie recipe, pre-baking the crust if necessary.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 301.4 g | 110% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 4.3 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 205 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
