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Hip Girl's Gluten-Free Piecrust for Savory Pies


Makes 1, 10” crust or top and bottom crusts for an 8” pie


Hip Girl's Gluten-Free Piecrust for Savory Pies


For 4 Person(s)


  • 1 cups white rice flour
  • 1/2 cups potato starch
  • 1/4 cups buckwheat flour
  • 1/4 cups sweet rice flour
  • 1/2 teaspoons xanthan gum
  • 1/2 teaspoons sea salt
  • 1/2 cups cold butter, cut into 12-inch cubes
  • 1 large egg
  • 1 tablespoons apple cider vinegar
  • Ice cubes
  • 1 cups water
  • 1 egg, separated

Hip Girl's Gluten-Free Piecrust for Savory Pies Directions

  1. Day One: Dough Preparation Spread two large pieces of parchment paper (at least 18 inches long) on a clean work space. Mix together the dry ingredients in a large mixing bowl. Add the butter pieces to the dry mix and use a pastry cutter or a fork to incorporate it until the butter pieces are pea-size.
  2. Whisk together the whole egg and vinegar in a small bowl and then incorporate into the dry mix. Add ice cubes to the water, then add 2 tablespoons of ice water directly into the flour mixture and incorporate with a wooden spoon or firm spatula. Assess the dough by grabbing handful to see if it holds together when pressed. Add ice water, 1 tablespoon at a time, to finish adhering the dough, if necessary.
  3. Dump the dough onto the waiting parchment paper. (If making a covered or lattice-top pie, separate the dough into two balls, and shape and roll each one separately.) Shape the dough by hand to form a flat circle between 6 and 9 inches wide (depending whether the goal is for two small crusts from one recipe or one large crust). Connect and smooth the cracks that form around the edges of the circle.
  4. Place the top piece of parchment over the dough disk, fold it up and slide it into an airtight bag or onto a plate and cover with cling wrap to form a tight seal. Place the pie dough into the refrigerator overnight, or into the freezer for at least 1 hour.
  5. Day Two: Shape, Fill and Bake Remove the dough disk from the refrigerator 30 minutes prior to rolling out. After 30 minutes, roll out the dough between the two pieces of parchment—rolling from the center outward and then along the edges of the circle, clockwise, to help close any cracks that form. Roll to form a 12- to 13-inch circle. Remove the top piece of parchment and, like turning a page in a book, flip the dough onto a 9-inch pie plate quickly and confidently. Slowly remove the last piece of parchment by gently easing the crust off and pulling in horizontal alignment with the crust. Firm and shape the edge of the crust—fluting or simply folding the excess edge over.
  6. Prior to filling, brush the unbaked crust with the egg white, to keep it from getting soggy. If making a covered-crust pie, be sure to brush the edges where the top and bottom connect with either egg white or cold water. I like to brush the finished tops of covered or lattice pies with the egg yolk for a lovely golden glaze. Now let’s fill! Both of the recipes below would also make great hand pies (probably 6 to 8 servings each).

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