Basic Gluten-Free Pie and Tart Dough
This versatile, gluten-free pie dough can be used to make sweet pies, savory pot pies, and quiche. Double the recipe for a double-crust pie. The dough is easily freezable at any stage—you can freeze the disk of dough, the unbaked pie shell, or the prebaked crust. All will keep up to a month in the freezer.
Serves: 8Hands-on: 10 minutesTotal: 1 hour 25 minutesDifficulty: Easy
- ¾ cup sorghum flour
- ¾ cup arrowroot starch
- ½ tsp. salt
- ¼ tsp. xanthan gum
- ½ cup vegetable shortening, chilled
- 1 large egg
- In a large bowl, whisk together sorghum flour, arrowroot starch, salt, and xanthan gum. Using a pastry blender or a knife and fork, cut in shortening until it resembles small peas. Make a well in the center of the flour and add egg and 1 tablespoon ice-cold water. Mix with a fork until the dough gathers up into a ball. Shape dough into a round disk, cover with plastic wrap, and refrigerate at least 1 hour.
- Using a rolling pin, roll out dough onto a flat surface liberally dusted with sorghum flour. Roll flattened dough onto the rolling pin and transfer the it to the pie plate. Gently unroll the dough into the pie plate. Press dough into edges of pie plate. Leave an inch of dough hanging beyond the rim of the pan. Cut off any extra dough, fold the edge under itself, and crimp the edges with your fingers.
- To make a prebaked crust, preheat oven to 350°F and prick small holes in the bottom of the crust with a fork. Bake for 10–15 minutes until crust is golden-brown.