Gluten-Free Pie Crust

Name: Gluten-Free Pie Crust
Yield: Makes 18 ounces, enough for one 9- to 10-inch double-crust pie
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

By Warren Brown

November 20, 2013

This gluten-free crust is inspired by the very popular gluten-free cakes we've baked at CakeLove for years. Here, I've added freshly ground golden flaxseeds, which add a wonderful, nutty aroma and taste to the dough. The rice flour lends sweetness, and millet is a good substitute for the starch component in flour, but it doesn't do much in the way of binding. That task is left to the tapioca and egg white, which help hold the dough together as you roll it out.

Recipe notes

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