Gluten Free Short Crust Dough
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Gluten Free Short Crust Dough calories by ingredient
Introduction
This is probably the best pie crust I've ever made. It's tricky to work with because it's stickier than wheat pie crust, but well worth the extra effort! This is probably the best pie crust I've ever made. It's tricky to work with because it's stickier than wheat pie crust, but well worth the extra effort!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 flour
3/4 cup Cornstarch
1/4 cup + 2 Tbs Brown rice flour (plus more for dusting)
1/4 cup Sorghum flour
2 Tbs Sugar
1/2 tsp Salt
1 1/2 tsp Guar Gum
1 cup salted butter
3 large eggs
Directions
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.