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Traditional Pie Crust

Traditional Pie Crust

Basic no-fail pie crust.

Ingredients:
1 cup + 2 Tbsp brown rice flour mix*
2 Tbsp sweet rice flour
1 Tbsp sugar
1/2 tsp xanthan gum
1/4 tsp salt
6 Tbsp cold unsalted butter, cut into cubes
1 large egg
2 tsp  lemon juice

Directions:
Using a food processor, combine the flours, sugar, xanthan gum and salt. Then add the butter and mix (start by 'pulsing') until the mixture is crumbly and resembles a coarse meal. Then add the egg and lemon juice, mixing until dough holds together.

Shape the dough into a ball using your hands and place between two pieces of plastic wrap (flatten). Then roll the dough out to 1/4" thickness, remove one side of plastic wrap and invert into a 9-inch pie pan. Remove second sheet of plastic paper, trim excess edges with knife, then crimp the edges. Fill with desired filling, or bake to make a prepared pie crust (ie. for lemon meringue pies).


*Brown Rice Flour Mix:
2 cups. brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour

Traditional Pie CrustTraditional Pie Crust

Contributed by Angie Halten

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