Gluten Free Short Crust Dough
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Here the recipe is doubled to make 2 pies, but the calorie calculations are based for 8 servings out of one pie bottom.3/4 cup + 2 Tbs Tapioca flour3/4 cup Cornstarch1/4 cup + 2 Tbs Brown rice flour (plus more for dusting)1/4 cup Sorghum flour2 Tbs Sugar1/2 tsp Salt1 1/2 tsp Guar Gum1 cup salted butter3 large eggs
cube the butter into quarter inch sized bits and after combining all the dry elements mix the butter in with your fingers until well blended. Tenderly beat the eggs, do not over beat. Add to the dry mix and hand mix with a wooden spoon until well blended.
Divide into 2 equal portions, put into small bowls and refrigerate for 2 hours, or up to 2 days.
After dough has set roll out on dusted parchment paper. Gluten free dough is stickier than wheat dough and you'll need the parchment paper to lift it off the counter. Don't over work the crust. Roll quickly and put it in a pre-buttered pie tin. Shape the rim with your fingers and brush the rim with fresh milk, sprinkle with sugar if you like. I leave mine plain.
Now your crust is ready for a filling! ENJOY!
Serving Size: makes 2, 9 inch pie crusts 8 servings per pie
Number of Servings: 8
Recipe submitted by SparkPeople user ENGLISHWIFEY.
Divide into 2 equal portions, put into small bowls and refrigerate for 2 hours, or up to 2 days.
After dough has set roll out on dusted parchment paper. Gluten free dough is stickier than wheat dough and you'll need the parchment paper to lift it off the counter. Don't over work the crust. Roll quickly and put it in a pre-buttered pie tin. Shape the rim with your fingers and brush the rim with fresh milk, sprinkle with sugar if you like. I leave mine plain.
Now your crust is ready for a filling! ENJOY!
Serving Size: makes 2, 9 inch pie crusts 8 servings per pie
Number of Servings: 8
Recipe submitted by SparkPeople user ENGLISHWIFEY.
Nutritional Info Amount Per Serving
- Calories: 188.6
- Total Fat: 12.6 g
- Cholesterol: 65.2 mg
- Sodium: 168.4 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 1.0 g
- Protein: 1.8 g
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