Best Gluten Free Pie Crust ~ Rice, Dairy and Starch Free!!

I have been working with my pie crusts for years, trying to make a delicious, light, flaky pie crust that is gluten free, rice free, starch free, and uses organic palm shortening. I am happy to report that I have totally crushed it! 

This pie crust is so amazing that it is hard to believe that it is gluten-free. Yep, that's right. It doesn't taste gluten free!!

One of the big secrets is making the shortening cold. I keep mine in the refrigerator. All of the liquid ingredients need to be cold as well. 

Here is the recipe. I hope you enjoy it as much as we do! 

Ingredients:

1/2 cup Gluten Free Sweet White Sorghum Flour

1/2 cup Bob's Red Mill Gluten Free All Purpose Baking Flour

1 organic egg yolk

1 tablespoon Organic Raw Apple Cider Vinegar

1/3 cup plus 1 Tablespoon Spectrum Organic Shortening

1 Tablespoon Organic Maple Syrup

1-2 Tablespoon ice cold water

In a medium size bowl combine both flours. Sprinkle in the Apple Cider Vinegar. Add egg yolk. Cut in shortening (make sure it is cold and solid). When it is pea sized, sprinkle in maple syrup and water as needed. 

Gather dough into a ball and place on a piece of parchment paper . Using the parchment paper, fold the dough over on itself several times (this creates layers of the dough which adds in air and translates to flakiness once it is cooked). Next, roll the dough into a smooth ball (smooth edges on the dough make for smooth edges on the crust). 

Place dough between two pieces of BPA-free cling wrap/saran wrap. Using a rolling pin, roll out evenly from the center of the dough to all edges. When it has reached a large enough circle, remove the top piece of cling wrap. Quickly, and carefully, invert the remaining piece of wrap with the dough on it over the pie plate. Gently remove the wrap from the crust and then form it to fit the pie plate with your fingers. 

To make a fancy edged crust, use your finger and scallop the edges around the top by pinching the dough around your finger as you move it around the edge of the pie. Or you can crimp the edges with a fork. 

This make one, 9 inch pie crust. 

This is the pie crust made with my Fantastic French Apple Pie. As you can see, it holds its shape and cooks great. 

This is a must have recipe to keep in your recipe book! This pie crust can go with any pie you are cooking that calls for a basic pie crust. And when you serve it to your friends and family they will not believe that it is gluten-free!