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A buttery gluten free pie crust recipe, which you can use for any sort of pie you require. Sweet pie? Add a little sugar to the dough. Savory? Make the recipe as is.
This pie crust is workable enough for all your gluten free pie needs. It does one crust, two crust, and lattice topped pies. The dough is delicate - there is no working around that with a gluten free recipe. But you can roll it out and form it into shapes if you want a "fancy" looking pie.
This recipe is entirely butter based - no shortening, or other fat. This gives it a wonderful richness. Because we don't want to harm the integrity of the dough while cooking, this recipe does not call for the butter to be "cut" into the dough. You can melt or soften the butter, and then directly add it to the flour.
This means that the finished crust will not be flakey. But the dough will be workable, and it will have a wonderful light and crumbly texture. This works beautifully for fruit pies, custard pies, or whatever other pie type you might desire.
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(1) Get your two sticks of butter out of the fridge well ahead of making the pie crust, so that they can come to room temperature.
(2) Combine all the dry ingredients - sorghum flour, almond flour, and salt - in a medium sized bowl. If making a sweet pie, add up to 2 tablespoons of sugar to the flour mix.
(3) Cream the butter into the dry ingredients. The addition of the butter should be enough to hold the flour together into a dough, but if it does not, add a little bit of cold water.
(4) Roll your pie crust out, and proceed with your pie recipe!
Rhubarb pie with a lattice crust
