Easy Gluten-Free Pat-in-the-Pan Pie Crust
Use this gluten-free pie dough for any pie recipe calling for an 8- or 9-inch unbaked pie shell. Since you make the dough right in the pan, you won’t need a rolling pin. The dough is too crumbly to make a top crust.
Serves: 8Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 3⁄4 cup sorghum flour
- 3⁄4 cup arrowroot starch
- 1 1⁄2 tsp. sugar
- 1⁄4 tsp. xanthan gum
- 1⁄2 tsp. salt
- 1⁄3 cup vegetable oil
- 1 large egg white
- 2 Tbsp. ice-cold water
- In an 8 or 9-inch pie pan, whisk together the sorghum flour, arrowroot starch, sugar, xanthan gum, and salt. Make a well in the center of ingredients and add vegetable oil, egg white, and water. Using a fork, stir wet ingredients into the dry ingredients to create a crumbly dough.
- Press the dough evenly over the bottom and up the sides of the pie pan. Flute edges of the dough or use a fork to decorate the edges. The unbaked crust can be frozen in an airtight plastic bag for up to 1 month.
- To make a prebaked crust: Use a fork to prick very small holes in the bottom of the crust. Preheat oven to 350°F. Bake pie crust for 10 to 15 minutes until it is golden-brown and flaky.