Recipe courtesy of Jennifer Low
ingredients
directions
Place rice flour, cornstarch, potato starch, guar gum, sugar and salt into bowl of food processor. Pulse to blend.
Add half of cubed butter. Process until butter pieces are no bigger than peas. Add rest of butter and process again just until mixture is crumbly and butter is no bigger than rolled oats.
With processor running, drizzle one tablespoon ice water at a time down feeder tube until water is blended into crumbly mixture. It should hold together when pinched.
Transfer mixture to large bowl. Press mixture into one ball of dough. Note: Unlike gluten dough, rice flour dough does not toughen with increased handling. It also does not need to chill before rolling. But it can be made a day ahead, wrapped and chilled. Allow to soften slightly at room temperature before working.
Divide dough into two pieces. Place one piece at a time between two sheets of wax or parchment paper. Roll dough to 1/8-inch (3-mm) thickness. Line 9-inch (22-cm) pie pan. Don’t worry if you need to patch any breaks since it will not compromise tenderness of baked crust.
Fill with your choice of filling (see recipe index for Gluten-Free Spiced Tourtière Meat Pie Filling, developed specifically for this pastry). Cover with top crust. Seal edges of pie. Note: This dough is not as stretchy as gluten doughs so it’s best to avoid a fluted edge in favour of edge pressed with fork. Cut slits in top of pie for steam release.
This pastry will not brown as much as much as wheat-based pastry so it’s important to brush top crust with egg wash or, if you prefer an egg-free recipe, cream or milk before baking to attain a golden finish.
This gluten-free pastry is ideally suited to baking at 350 F (180 C) for 1 hour. Makes one 9-inch (22- cm) double crust pie pastry.