GLUTEN-FREE PIE CRUST

Gluten-Free Pie Crust image

Provided by Warren Brown

Categories Dessert Bake Thanksgiving Wheat/Gluten-Free Chill Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 18 ounces, enough for one 9- to 10-inch double-crust pie

Number Of Ingredients 9

Ingredients

3 tablespoons golden flaxseeds
2 tablespoons brown or white rice flour
2 tablespoons tapioca flour
2 1/3 cups (9 1/4 ounces) millet flour
1 tablespoon superfine granulated sugar
1/2 teaspoon sea salt
1 cup (2 sticks) very cold unsalted butter, cut into small pieces
1 egg white
2 to 3 tablespoons ice water

Steps:

1. Thoroughly soak and scrub all your equipment and work surfaces to remove any trace of wheat flour. Be sure to clean underneath the blade mechanism in the food processor and in between the grooves of any tools to free any crusty debris.
2. Grind the flaxseeds in a coffee grinder or spice mill. Add the flax with all three flours, the sugar, and salt in the work bowl of a food processor and pulse to combine.
3. Remove the lid for the processor's work bowl and sprinkle the butter across the top. Pulse until the texture resembles coarse crumbs.
4. Pulse in the egg white, and then add the water, 1 tablespoon at a time, until the dough comes together.
5. Remove the dough from the work bowl (it will be crumbly at this point) and gently knead it on a work surface or parchment paper lightly dusted with millet flour.
6. Remove one third of the dough so that you have two pieces. Wrap both pieces of dough in plastic film and chill them in the refrigerator for 60 minutes or up to 3 days before using. If you are not making a double-crust pie, hold the smaller disk in the freezer for another use.
7. Preheat the oven to 350°F. Place the larger disk of dough between two sheets of parchment lightly dusted with millet flour and roll it into a round 12 inches in diameter and 1/8 inch thick.
8. Gently fit the rolled dough into a 9- to 10-inch pie pan, then crimp and shape the edges. Refrigerate the crust for 30 minutes. Meanwhile, if you are making a double-crust pie, roll out the other piece of dough between two sheets of parchment to a round approximately 10 inches across. Set it aside, keeping it between the parchment sheets to prevent it from drying out.
9. Dock the bottom crust and weight it with a circle of parchment paper cut to size and a disposable pie pan resting gently above the crust to prevent it from puffing up while toasting. If your filling will be baked, blind bake the crust for 5 to 7 minutes. If you'll be using the crust for a custard pie where baking isn't required, blind bake it for 12 to 15 minutes-checking often after 10 minutes.
10. Set the blind-baked crust aside to cool while you prepare the filling of your choice. Top and finish the pie as desired or as directed in your recipe