Description
Annalise roberts' "traditional pie crust" recipe. Perfect every time. I tried to approximate her recommended flour blend. If you use your own flour blend please measure 1 cup plus 2 tb your flour blend, plus 2 tb sweet rice flour. Don't skip the sweet rice flour 🙂
Ingredients
- Brown Rice Flour
- Potato Starch
- Tapioca Flour
- Sweet Rice Flour
- Granulated Sugar
- Xanthan Gum
- Salt
- Unsalted Butter
- Egg
- Orange Juice
Instructions
- Spray 9 inch pie pan with cooking spray
- Generously dust with flour
- Mix flours, sugar, xanthan gum, and salt in large bowl of an electric mixer
- Cut butter into 6 piece and add to mix until crumbly and resembling coarse meal
- Add egg and orange juice
- Mix on low speed until dough holds together
- It should not be sticky
- Form dough into ball, using your hands, and place on a sheet of wax paper
- Top with a second sheet of wax paper and flatten dough to 1 inch thickness
- Roll out dough between the 2 sheets of wax paper
- If the dough seems tacky, refrigerate for 15 minutes before proceeding
- Remove top sheet of wax paper and invert dough into pie pan
- Remove remaining sheet of wax paper, and crimp edges for single crust pie
- (dough can also be frozen at this point for up to one month
- Kine pie shell with wax paper, wrap in plastic wrap, then foil
- To prebake a bottom crust: preheat oven to 375°
- F gently prick pastry in 3 or 4 places with a fork
- Bake for about 25 minutes or until golden and cool completely on wire rack
- To partially bake a bottom crust: preheat oven to 375°
- F bake pastry for 10 minutes, remove from oven
- Fill and bake as per recipe