Gluten-free pie dough, to be rolled between parchment paper sheets. Replaces the classic pie dough/tart dough/rolling dough containing gluten. Replaces notably: pie dough, tart dough, rolled dough, tart base. • Gluten-free dough is more fragile than classic dough. It is recommended to roll it between two sheets of parchment paper. • For a savory recipe like chicken pie, keep the recipe neutral. • For a sweet tart, add 1 tablespoon of sugar if desired.
Ingredients
- white rice flour
- tapioca starch
- potato starch
- xanthan gum
- salt
- cold cubed butter
- egg
- ice water (as needed, up to 5 tablespoons)
Instructions
- Mix rice flour, tapioca flour, potato starch, xanthan gum, and salt.
- Add cold butter and work the mixture until it reaches a granular texture.
- Add the egg, then gradually incorporate the cold water one tablespoon at a time until the dough comes together.
- Form two discs, wrap them, and refrigerate for at least 30 minutes.
- Roll out the dough between two lightly floured rice flour-sprinkled parchment paper sheets.
- Use as a classic pie crust in the main recipe.
