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Gluten Free Pat-In Pie Crust
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Description
I love simple and we gluten-intolerant types don’t get it very often. No need to do handsprings to make this quick gluten free pie crust. I use this with Gluten Free Streusel Topping for all kinds of fruit pies. If you like sorghum flour, substitute it for the cornstarch.
Ingredients
- ¾ cups Sweet Rice Flour
- ¼ cups Cornstarch
- ½ cups Tapioca Starch
- 1 teaspoon Xanthan Gum
- 2 teaspoons Sugar
- 1 dash Salt
- ½ cups Canola Oil
- 2 Tablespoons Milk
Preparation
Combine flour, starches, sugar and salt. Use a fork to stir in oil and milk. Pat evenly into a 9-inch pan. For a shell, prick and bake for 10-12 minutes @ 350.
For fruit pie, top with GF Streusel Topping and bake according to instructions.
Gluten Free Streusel Topping
1/3 cup Sweet Rice Flour
1/3 cup Sorghum Flour
1/3 cup Brown Rice Flour
1/3 cup packed Brown Sugar
1/4 teaspoon salt
1 teaspoon Cinnamon
1 tablespoon lemon juice
Blend all ingredients until crumbly. Sprinkle over fruit pie filling. Bake as directed.
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