Sometimes, you just need to kick things up a notch, and pie crust is no exception!
I have a few basic pastry recipes that work great for everyday pies, turnovers and pot pies – you know, the ones that follow the basic formula of 3 parts flour: 2 parts fat: 1 part liquid, and they are tasty, and certainly get the job done. BUT! sometimes, you just need to take things up a notch – either because you are celebrating something special, or because the filling requires nothing less!
This gluten-free pastry is one I make often. Its rich, satisfying, has the consistency of a flaky shortbread cookie, and makes a perfect base for fruit pies (if I do say so!). Its also shines as a foil for any rich meaty filling, such as tourtiere, and is also easy to add a bit of extra sugar to, for a sweet shortcrust.
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For those of you who have attempted gluten-free pastry and felt frustrated at how difficult it can be to handle, this one might just be for you! The additional dairy in it definitely helps create a nice structure that rolls out easily and is relatively easy to handle. Making the pastry the night before and allowing all the flours to fully hydrate makes for a very nice dough to work with. I have not tried a dairy-free version of this, so if anyone does, please let me know what substitutions you make)
Ingredients
- 2/3 cup finely ground brown rice flour (I use El Peto, I find Bob's Red Mill and Lundberg too coarse)
- 2/3 cup sweet rice flour
- 2/3 cup cornstarch or arrowroot powder
- 2/3 cup tapioca starch
- 1 T granulated sugar
- 1 T xanthan gum
- 1 tsp salt
- 1 tsp baking powder (I use Bob's - its double-acting and GF)
- 8 oz. cream cheese
- 8 oz. (2 sticks) unsalted butter
- 1 egg, beaten or enough to moisten the dough (approx 1/4 cup).
Instructions
- Place all the dry ingredients in the bowl of a food processor. Pulse several times to thoroughly mix everything together.
- Cut the cream cheese and butter into small (1/2" cubes). Add the cream cheese and pulse 30-45 seconds until it is well mixed in,
- Add the butter, and pulse 15-20 seconds leaving a few pea-sized pieces.
- Add the egg, pulsing until the mixture just comes together. Turn out onto a mat dusted with a bit of brown rice flour, and knead it lightly until it forms a ball.
- Wrap in plastic wrap and chill until needed.
- To roll out, remove from the fridge and let it come up to room temperature
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looks amazing!
Thanks for sharing this with my twitter friend AZGrobie, Janice! When she asked me about gf baking, you are on my very short list of folks! I think you are a wizard. =)
I have been having a hard time with GF pie crust. Thanks for cracking the code!
I hope this works well for you! the addition of the cream cheese definitely makes it a bit easier to work with. Another trick is to make it the day ahead, which allows all the flours to fully hydrate.
Hi Janice – you mention finely ground brown rice flour by el peto. It this just their regular brown rice flour if I was to go buy it? I currently have Bob’s Red Mill in my cupboard
Hi Joanne – yes, their regular brown rice flour is quite a bit finer grind than Bob’s. I have made the recipe with Bob’s so it will work fine, it just won’t be quite as silky on the tongue