When you’re gluten-free, you want flavor and texture, so we’re passing on a very good pie crust recipe from Saveur’s New Classics Cookbook. Whether you fill this shortbread-like crust with berries, stone fruits, or chocolate cream, every guest, gluten-free or not, will enjoy this one.
Ingredients
- 1 cup rice flour white
- 1/4 cup cornstarch
- 2 tablespoons confectioners' sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 7 tablespoons vegetable shortening or unsalted butter, cubed and chilled
- 1 egg lightly beaten
Servings: 1 crust
Instructions
- Pulse flour, cornstarch, sugar, baking powder, baking soda, cream of tartar, salt, and butter in a food processor into pea-size crumbles. Add egg and pulse until dough comes together. Form dough into a ball, flatten slightly, and press evenly into pie plate with fingers; crimp edges. Chill for 30 minutes.
- To prebake the crust: Heat oven to 400°. Bake crust (using pie weights, if desired) until lightly set and beginning to color at edges, 10-12 minutes. (Remove weights, if used.) Reduce oven to 350°. Remove crust, add filing, and bake as directed in pie recipe. Or continue to bake the unfilled crust until golden brown, about 15 minutes more, then let cool completely and fill as desired.
