Gluten Free Butter Pie Crust

Gluten Free Butter Pie Crust

2 Cups Rice Flour
1 Cup Potato Starch (Tapioca or Corn Starch)
3/4 Cup Butter
1 Tbsp Sugar
2 Egg Yolks

  • First of all. Cut the cold butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)
  • Next step is, Add the egg yolk, milk and vinegar. Then mix until a firm dough forms. I like to press it into the bottom of the bowl and sort of knead it like bread dough. It will take a few minutes and seems too dry at first but just keep mixing it. Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 – 1 hour.
  • After it, On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.
  • Complete Ingredients and Instructions:

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