This pie is gluten free. Of course you can use regular flour if that isn’t important to you.

Crust:
Prepare pastry for a 9″ double crust pie. 
1 cup rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
1 rounded teaspoon of xanthan gum
3/4 teaspoon salt
1 tablespoon sugar
3/4 cup shortening. (We use lard)
1 egg lightly beaten
1 tablespoon vinegar
3 tablespoons water

Mix the dry ingredients in the food processor. Add the shortening and mix again.

In a separate bowl, lightly beat an egg and add the vinegar and water. add the mixture to the food processor as it’s running. run until it clumps into a dough ball. Form two balls, cover and refrigerate for 30 minutes.

Roll the dough between two sheets of plastic wrap that are lightly dusted with rice flour. Remove one sheet and place crust into pan. Shape in pan then remove second sheet of wrap.

Glutin Free Berry Pie
Berry Pie:

4 cups of berries
1/2 cup sugar
1/2 cup tapioca flour
2 tablespoons of milk
1/4 cup sugar. (top crust)

Preheat oven to 425 degrees.

Combine berries with sugar and flour stir until mixed. Place into unbaked pie shell. Add top crust. Cut vents in top crust. Brush the top crust with milk and sprinkle with sugar.

Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 375 for an additional 25 minutes. Cool and enjoy.

Print Friendly

Comments are closed.