Rice Flour Pie Crust with EggContributed by: Bob's Red Mill Natural Foods
Directions
Preheat oven to 425°F. Set aside a 9-inch 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 crust will be soft. Handle carefully.
Place dough on a rice-floured flat surface. Sprinkle rice flour over rolling pin. Roll out a little larger than a 9-inch 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 finger tips. It will look as neat and hold together as well as any other flour crust. Bake for 20 minutes until golden brown. Makes one 9-inch pie crust ( 8 slices). *Note: Rice flour must be worked in small amounts. That is why it is very important to follow instructions, exactly. |
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Ratings & Comments (4)
4 Reviews 
Rebecca November 10, 2012
I found this gritty: however my brother in law who is gluten intolerant and my husband raved about it! I made it for a chicken pot pie also made w rice flour. So thanks for the recipe
Trudee November 21, 2012
My mother and my brother both love this crust! i am real glad that I found it:)
Jan January 1, 2013
Everyone loves the crust but I find the method listed involves too much handlling. It works better when I mix the ingredients in the pie plate and pat the mixture into place. Result is good coverage and no seams. (Five stars this way)
Jenn March 13, 2013
Yum!!
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Nutritional Information
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