Phenomenal Gluten-Free Pie Crust

August 10th, 2008 Leave a comment Go to comments

I just made an awesome quiche in the absolute best pie crust I have ever made.  As a bonus, it was gluten-free.  As an additional bonus, it disappeared in no time flat.  Quiche recipe to follow next week - stay tuned.

In a food processor, place 1 cup white rice flour, ¼ teaspoon baking powder, and ¼ teaspoon salt.  Pulse a few times with feed chute covered.  Cut ¼ cup butter into small pieces and add to food processor.  Process until butter is mixed in with flour mixture.  Add 1 egg and 2 teaspoons cold water and process just until evenly combined.  As this dough will not stick together as gluten dough would, simply turn the entire mixture into a pie plate and press around and up the edges with a fork.  Place in fridge while preparing filling.

This is based on the recipe from Chaotic Cooking.
 

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