Gluten Free Pie Dough
GF Flour Mix for Pie Dough
  • 244gms white rice flour
  • 109gms brown rice flour
  • 108gms millet flour
  • 200gms tapioca starch
  • 81gms dry powdered milkif in flakes grind to powder
  • 27gms potato starchNOT flour
  • 10gms xanthan gum
Gluten Free Pie Dough for Double Crust Pie
  • 300gms GF Flour Mix
  • 1tsp salt
  • 1tsp sugar
  • Large pinch baking powder
  • 226gms cold buttercubed (this is 2 sticks butter)
  • 1/2cup ice water
  • 1tsp white vinegar
To Make GF Flour Mix for Pie Dough
  1. Add all ingredients in a large bowl and whisk to mix. Store in mason jar.
To Make GF Pie Dough
  1. Mix dry ingredients. GF Flour Mix, salt, sugar and baking powder.
  2. Thoroughly mix in half of the butter (I use a food processor, but use a fork or pastry cutter otherwise), and toss in the remaining butter chunks. DO NOT mix them thoroughly, we want to leave the pieces quite large. Squish them a little with your fingers or break up into slightly smaller chunks.
  3. Add your ice water one tablespoon at a time, mixing with a fork, until it comes together. It will not feel like regular pie dough, but more like dry-ish biscuit dough (wetter than usual pie dough). Pat into a disk, wrap in plastic wrap and refrigerate for at least an hour.
  4. Roll out dough between two sheets of plastic wrap or parchment paper. Flour liberally with the gluten free flour or rice flour.
  5. Roll out dough until it’s about 1/8 inch thick. Remove the top piece of parchment or plastic and fold your rolled out dough in half, then half again. So now have 4 layers. Replace the parchment or plastic wrap and roll out the dough again. Repeat the folding process. By now it should be easier to work with. Roll out the dough one last time again using additional flour as necessary. Gently place the dough into your pie pan.
Recipe Notes

1 cup of GF Flour Mix weighs approx 120 gms.

Folding the rolled dough then re-rolling (twice) gives you the flakiness you’re looking for.

Thank you Marilyn Weber and Luann Sewell Waters from Pie Camp for your tinkering

Thanks Barbara Swell and Annie Erbsen De Bacco for the recipe.