Gluten-Free Pie Crusts
Truly versatile, this gluten-free crust will taste great paired with LIBBY’S® Famous Pumpkin Pie Filling but can also be used to make a two-crust pie. This dough will be easiest to handle and roll when it is used immediately after it's prepared.
- 1 cup white rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 1/4 teaspoon salt
- 6 tablespoons cold butter, cut into small pieces
- 1 large egg, beaten
- 1 tablespoon apple cider or white vinegar
- 3 to tablespoons 4 very cold water
Directions, Reviews, Nutrition
SHAPE dough into ball and divide in half. Cover one half with plastic wrap; set aside. Place remaining half on lightly floured (use rice flour) sheet of wax paper. Top with additional piece of wax paper. Roll out dough to 1/8-inch thickness. Remove top sheet of wax paper and invert dough into 9-inch deep-dish (4-cup volume) pie plate. Slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired. Repeat with remaining half.
• This dough is easiest to roll and work with when used soon after preparing it.
• This gluten-free pie crust is great with LIBBY'S® Famous or Lighter LIBBY'S® Pumpkin Pie filling found on VeryBestBaking.com. No need to prebake the crust. Just substitute this crust for the deep-dish pie shell called for in the recipe. Follow the temperatures and bake times stated in the recipe.
• If a prebaked crust in needed for your recipe, preheat oven to 400° F. Bake for 15 to 18 minutes or until crust is set and pale gold. Cool completely on wire rack.
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Serving Size: 1/16 of Recipe
Servings Per Recipe: 16
- Amount Per Serving
- Calories: 110
- Calories from Fat: 40
- Total Fat: 5g (8% of DV)
- Saturated Fat: 3g (15% of DV)
- Cholesterol: 25mg (8% of DV)
- Sodium: 70mg (3% of DV)
- Carbohydrates: 16g (5% of DV)
- Dietary Fiber: 0g (0% of DV)
- Sugars: 0g
- Protein: 1g
- Vitamin A: 2% of DV
- Vitamin C: 0% of DV
- Calcium: 0% of DV
- Iron: 0% of DV
*Percent Daily Values are based on a 2,000 calorie diet.