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Soy-Free, Egg-Free, Oil-Based Pie Crust

By Wendy Cohan, from the Wendy Cohan collection

Yield

1 crust

Introduction

This recipe is adapted from one by Betty Hagman.

Ingredients

	1	cup all-purpose gluten-free baking mix (2 parts brown-rice flour, 1 part sorghum flour, 1 part tapioca starch, ½ part potato starch)
	½	cup potato starch
	½	cup sweet rice flour
	3	tsp. xanthan gum
	1	tsp. salt
	2	tsp. crystalline fructose
	3	Tbsp. cold rice milk
	⅔	cup vegetable oil

Steps

Mix together all the dry ingredients, then mix together the rice milk and oil.
Make a well in the dry ingredients and add the rice milk-oil mixture, stirring gently with a fork to combine.
When the dough is just barely beginning to hold together, turn it out onto a floured surface and flatten and fold, then flatten and fold again. Do not overwork the dough. Roll out carefully between 2 sheets of waxed paper.
Remove the top sheet of waxed paper and invert the crust into a 9-inch pie pan. Using waxed paper, press the crust into the pan, then remove the paper. Use a similar technique for the top crust if making a two-crust pie.

Notes

Read more about gluten-free holidays in “A gluten-free Thanksgiving.”

This content is from the Wendy Cohan collection.

Tender Pie Crust

Sweet Potato Buttermilk Pie

Gluten-Free Pumpkin Pie

Mom’s Pumpkin Pie

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