Prep Time:
25 mins
Additional Time:
45 mins
Total Time:
1 hr 10 mins
Servings:
16
Yield:
2 (9-inch) pie crusts
Ingredients
Directions
Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
Pour gluten-free flour into a large bowl. Cut in cold flour-coated butter cubes with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water, 1 tablespoon at a time, until dough is no longer sticky and forms a ball.
Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.
Fill and bake as directed in your pie recipe.
Cook’s Note
This pie crust freezes well both before and after baking.
Nutrition Facts (per serving)
| 185 | Calories |
| 13g | Fat |
| 17g | Carbs |
| 3g | Protein |
