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Gluten Free Pat-In Pie Crust

by on August 30, 2009 in Gluten-Free, Special Dietary Needs August 30, 2009 Gluten-FreeSpecial Dietary Needs
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Level: Easy

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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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