Perfect Gluten-Free Pie Crust
With celiac disease, I thought I’d never eat pie again. Now, I’m sharing my carefully weighed, gluten-free pie crust recipe. We just never know what sweet things life will bring.
Makes one double-crust 9-inch pie
(or two single-crust pies)
- 5 oz (142 g) almond flour (not almond meal)
- 2 oz (57 g) gluten-free oat flour
- 2 oz (57 g) tapioca flour
- 2 oz (57 g) teff flour
- 2 oz (57 g) sweet rice flour
- 3 oz (85 g) potato starch
- 2 tsp (10 mL) xanthan gum
- ¼ tsp (1.25 mL) guar gum
- ½ tsp (2.5 mL) kosher salt
- 2.5 oz (71 grams) or 5 tbsp (75 mL) butter, cold (or non-dairy butter sticks)
- 2 oz (57 grams) or 4 tbsp (60 mL) leaf lard*, cold
- 1 large egg
- 3-6 tbsp (90-120 mL) ice water
- In a food processor, mix almond, oat, tapioca, teff and sweet rice flours with potato starch. Add xanthan gum, guar gum and salt. Mix well.
- Add ice cold butter and leaf lard in pea-sized pieces. Pulse food processor several times until the fats are incorporated. The mixture will look sandy.
- Whisk egg with 3 tbsp of water. While dough is mixing, drizzle in the eggy water. If the dough feels dry, drizzle in a bit more water. If it feels sticky or wet, sprinkle in a bit of potato starch.
- Place the ball of pie dough in a bowl and cover with plastic wrap. Refrigerate for 15 minutes.
- Roll dough between two pieces of parchment paper, about ¼-inch thick. Carefully lift the top piece of parchment paper and turn the dough out into a pie plate. Arrange until flat, fix breaks by patting dough together. Crimp edges.
*Leaf lard is the highest grade of lard and contains good, unsaturated fats, unlike the hydrogenated lard at the grocery store. Buy through a local farmer, or online.
Shauna James Ahern’s and Daniel Ahern’s new cookbook is Gluten-Free Girl and the Chef, published by John Wiley & Sons, and being released September 28. Their blog is Glutenfreegirl.com.