Ingredients
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2 tablespoons brown rice flour
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1 cup cold butter, cut into 1/2-inch cubes
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2 cold eggs
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½ teaspoon apple cider vinegar
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2 ½ cups gluten-free flour blend
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¼ cup ice cold water
Directions
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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.
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Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
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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.
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Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
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Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.
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Fill and bake as directed in your pie recipe.
Tips
This pie crust freezes well both before and after baking.
Nutrition Facts (per serving)
185 | Calories |
13g | Fat |
17g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 185 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 8g | 38% |
Cholesterol 54mg | 18% |
Sodium 91mg | 4% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 2g | 8% |
Total Sugars 1g | |
Protein 3g | 6% |
Calcium 7mg | 1% |
Iron 0mg | 1% |
Potassium 15mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.