Gluten-free pie crust

Votes: 1

Time: 2 hours 20 minutes
Complexity: easily
Quantity: pie base 22 cm.

Nutritional value per serving:

Calories 2265, total fat 149 G., saturated fats 85 G., proteins 18 G., carbohydrates 214 G., fiber 14 G., cholesterol 306 mg, sodium 1011 mg, sugar 0 G.

The dough for this pie is tender, crumbly, and pairs perfectly with the pumpkin filling. To make it perfect, two things are essential. First, everything must be cold. You need cold flour, cold fats, and cold water. When chilling the dough in the freezer or refrigerator, be patient and don't shorten the time. Trust me, the results are worth it. Second, pay attention to the proportions. You'll need 250 grams of mixed flour, 165 grams of fat, and 80 ml of water. This is the classic 3:2:1 ratio for any pie crust. So, if you don't have one, we recommend purchasing a kitchen scale.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

85 g sweet rice flour
55 gr. sorghum flour
55 g corn flour
55 g potato starch
1 teaspoon xanthan gum
1 teaspoon guar gum
0.5 tsp salt
110 g unsalted butter
55 g of pork kidney fat

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn flour, rice flour

Cooking the dish according to the recipe:

In a large bowl, whisk together the sweet rice flour, sorghum flour, cornmeal, and potato starch. Add the xanthan gum, guar gum, and salt.
Cut the butter and shortening into 2 cm pieces. Carefully place them on the flour. Place the bowl in the freezer for 15 minutes.

Working quickly, remove the bowl from the freezer. Using a pastry blender or your hands, mix the butter and shortening into the flour until the mixture forms pea-sized pieces. Don't overmix. The fat should be visible in the flour.
Pour 80 ml of cold water into the mixture. Gently mix with your hands. The dough should stick together when squeezed in your hand. You may need to add another 1–2 tablespoons of water. If you add a little more water, that's okay. Wet dough is better than dry dough.
Roll the dough into a ball. Gently shape it into a disk. Wrap in plastic wrap.
Place the dough in the refrigerator for at least 1 hour.
Place the dough sheet between two pieces of plastic wrap (waxed paper or parchment paper can also be used). Working from the center outward, carefully roll the dough into a 25 cm (10 in) circle.
Remove the top layer of plastic wrap and carefully spoon the dough into a 22cm pie pan. Gently press it against the sides and bottom of the pan through the plastic wrap. Do not stretch or press too hard. Remove the second sheet of plastic wrap. If the dough breaks, take small pieces of dough and fill any gaps, smoothing the dough with slightly dampened fingers. Pinch the edges to form a V.
Place the pie pan in the refrigerator for at least 30 minutes.
Preheat the oven to 200°C. Place a greased sheet of foil over the dough, pressing it gently against the sides. Place dried beans or a pie weight on the foil. Bake the crust for about 20 minutes. Remove the foil and weights and return the pan to the oven for another 8 minutes. Now you have a pie crust ready to be filled with pumpkin filling.