This is simple, delicious and a hit with everyone! Use it to make gluten-free blueberry pie.
I 4xs the recipe below and end up with 4 batches and freeze three of them. This way I always have extra on hand for any last minute pie, tarts or quiche. It really is YUMMY! Make grandmas peach pie with it and everyone will be in heaven.
2 cups brown Rice Flour
2/3 cup Potato Starch ( or 1/3 Potato Starch and 1/3 Teff Flour)
1/3 cup Coconut Flour
1-1/2 TBL Sugar
½ tsp Xanthan Gum
¼ tsp. Salt
1 large Egg
2 tsp Orange Juice
6-7 TBL Unsalted Butter (cold but not real hard)
Get your 9 inch pie dish ready by greasing with unsalted butter
Dust with some of the rice flour
Mix all the ingredients in order except the butter.
Make sure all is very well distributed. You can sift if you prefer before adding the orange juice. I have done both ways and it really makes no noticeable difference to me.
Add the butter and mix a bit and then use to knives and cut the butter into the dough. Be patient! Do not get tempted to “mix” too much. This will harden your dough.
Allow the butter to remain a bit in little hunks. When it bakes it will distribute.
Place in wax paper and place in the refrigerator for 30 minutes.
You can press this right into you pie dish OR you can roll it out GENTLY on a lightly floured board.
This recipe allows for one crust. As stated above I suggest 4Xs the above recipe and have extra available on hand.
Prick the dough 2-3 times and then pre-bake this dough at 375 for about 20-25 minutes or you can lightly bake it at only 10 minutes.
From our home to yours, Tina Turbin.