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Crawford Design

Piecrust – Gluten-Free

Single Piecrust Ingredients

Dry Ingredients

• 1/2 cup white rice flour, plus more for dusting
• 1/4 cup cornstarch
• 1/4 cup potato starch
• 1 1/2 teaspoons granulated sugar
• 1/4 teaspoon salt

Wet Ingredients

• 1/4 cup (1/2 stick) cold butter, cut into pieces (or 1/4 cup solid vegetable shortening)
• 1 large egg
• 1 to 2 tablespoons cold water

Double Piecrust Ingredients

Dry Ingredients

• 1 cup white rice flour, plus more for dusting
• 1/2 cup cornstarch
• 1/2 cup potato starch
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup (1 stick) cold butter, cut into pieces (or 1/2 cup solid vegetable shortening)
• 1 large egg
• 3 to 4 tablespoons cold water

Directions

1. In a large bowl, whisk together dry ingredients.
2. Using a fork or pastry cutter, work cold butter or shortening into the flour mixture. Add egg and water. If dough is dry, add more water 1 teaspoon at a time. Stir until a dough forms.
3. Wrap the dough in plastic wrap and chill for 1 hour. (If making a double crust, divide dough in half and wrap each half separately.)
4. Remove dough from the refrigerator and place on the counter for 15 minutes.

Source: Easy Gluten-Free Baking: - 2008, Page 186.