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Gluten Free Pie Dough

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Gluten Free Pie Dough

Author: Chef

Time:

N/A

Difficulty:

N/A

Serving Size:

Yield: 21 ounces

Ingredients:

1 1/2 fluid ounces Buttermilk
1 Egg
1 teaspoon Salt
1 ounce Brown sugar
1 teaspoon Vanilla extract
1 teaspoon Almond extract
7 ounces Rice flour
2 ounces Cornstarch
2 ounces Tapioca flour
1/2 teaspoon Xanthan gum
6 ounces Unsalted butter, frozen

Instructions:

1. Whisk together the buttermilk, eggs, salt, brown sugar, vanilla and almond extract. Set aside.

2. Combine the rice flour, cornstarch, tapioca flour and xanthan gum in a large bowl. Cut the margarine into medium dice, 3/8 x 3/8 inch (9 x 9 millimeters) then cut it into the flour mixture until pieces are the size of a pea.

3. Place the butter-flour mixture in a mixing bowl fitted with a paddle. Add the buttermilk mixture and mix just until dough comes together. Wrap the dough in plastic and chill at least one hour before using.

4. Yield: 1 lb. 5 oz.

Notes: Yields dough for one 8-in. (20-cm) piecrust, bottom and top.

Variation:

Lactose Free Pie Dough -- Substitute soy margarine for the butter and soy milk for the buttermilk.

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