Saturday, 5 November 2011

Gluten Free Pie Crust

I love my pies. Bacon and egg pie in the summer is just great served with a fresh salad. This piecrust tastes good...and cannot go wrong! Fill it with your favorite gluten-free pie, fruit, torte, crisp or cheesecake!


1 ½         cup white rice flour
½            cup tapioca flour
1              teaspoon baking powder
1              teaspoon xanthan gum
1              cup melted margarine
½            cup ricotta cheese
½            cup sour cream


Sift together the dry ingredients.  Mix together the margarine, cheese, and sour cream.  Stir in dry ingredients. Chill for at least 2 hours, or until dough is easy to handle.

Roll out dough on rice-floured plastic as it may be sticky. Note: Using a second piece of plastic keeps it from sticking to the rolling pin.

Transfer to your pie pan/plate and flute the edges.

Note: The edges tend to cook fast. To avoid burning the pie crust, gentlly wrap the edges in foil before baking.

Bake at 200 degrees for 20-25 minutes. Remove foil and allow pie crust to cool before filling.

1 comment:

  1. Hi there, I'm delighted to find this recipe for pie crust. I miss it terribly since going GF at the beginning of the year. I can't wait to try it this weekend. I was just wondering if there is anything you'd recommend in place of the rather pricey ricotta? Cheers