Best Rice Flour Pie Crust Recipes
RICE FLOUR EASY PIE CRUST
This is a recipe I found online on a blog called Chaotic Cooking. Can substitute coconut oil for the butter but not sure how much. I guess you have to experiment to find out. I have not tried this recipe yet but I like to collect recipes that don't use wheat, so please give a report on this if you try it.
Provided by rosemere
Categories Free Of...
Time 30m
Yield 1 crust, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put flour, baking powder and salt into a bowl.
- Add cold butter pieces and use a fork or pastry knife.
- Mix them into the dry ingredients.
- Add cold butter pieces and use a fork or pastry knife.
- Add the egg and water and stir til sticky.
- Use a piece of waxed paper with rice flour on it to roll dough out on.
- Turn the piece of waxed paper upside down into pie pan.
- Dough will not stick together like a gluten dough.
- Bake at 350 for 25-30 minutes.
Nutrition Facts : Calories 263.1, Fat 13.8, SaturatedFat 7.9, Cholesterol 77, Sodium 290.4, Carbohydrate 30.4, Fiber 1.8, Sugar 0.4, Protein 4.5
RICE FLOUR PIE CRUST
Yield 9" pie crust
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. Set aside a 9" pie pan. In a medium bowl, beat egg and butter or margarine. In another bowl, sift the rice flour, baking powder, sugar and salt. Add to egg mixture. Stir; the dough will be soft. Handle carefully. Place dough on a rice-floured surface. Sprinkle rice flour over rolling pin. Roll out a little larger than a 9" pie plate. Cut pastry into 6 pieces. Use a large spatula and carefully slip one piece at a time onto the pie plate. Repeat until all pieces have been used and edges line up. Seal edges with fingertips. It will look as neat and hold together as well as any other flour crust. Bake for 20 mins. or until golden brown.
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