by Chef Claudia Pillow
one 8 or 9 inch crust or 1, 10 inch tart
plus 2 tablespoons brown rice flour mix
tablespoons sweet rice flour
teaspoon xanthan gum
tablespoon sugar (omit if using for a savory pie
tablespoons cold unsalted butter cut into six pieces
teaspoons white wine vinegar or lemon juice
flours, salt, sugar, and butter in bowl of electric
mixer until crumbly and resembling course meal.
egg and vinegar (or lemon juice). Mix on low speed
until dough holds together; it should not be sticky.
Form dough into a ball using your hands and place on a
sheet of wax paper. Top with a second sheet of wax paper
and flatten dough to1 inch thickness.
(Dough can be frozen at
this point for up to one month; wrap in plastic wrap and
then use foil as an outer wrap on top of the plastic).
out dough between two sheets of wax paper. If dough
seems tacky, refrigerate for 15 minutes before
proceeding. Take off top sheet of paper and place bottom
sheet with dough face down in pie pan. Remove wax paper
and crimp edges for single crust pie. (Dough
can also be frozen at this point for up to one month;
line pie shell with wax paper, then wrap in plastic
wrap, then use foil as an outer wrap).
To prebake a bottom pie crust:
Preheat oven to 400°F. Bake pastry for about 15 minutes
or until golden. Remove from oven and cool completely on
a wire rack.
Prebaked pie shells can be stored in airtight plastic
containers in refrigerator or well wrapped in plastic
wrap in the freezer.
To partially bake a bottom pie crust:
Preheat oven to 400°F. Bake pastry for 10-12 minutes.
Remove from oven. Fill and bake as per recipe.
by Annalise Roberts