I’ve written before about my mother-in-law’s easy push-in pie crust recipe. Since I’ve been trying to eat gluten free, lately I’ve been experimenting with a gluten free version. Here’s the recipe I’ve settled on. It comes together in five minutes flat, just like the original recipe, holds together well, and has a nice flakiness with a crisp outer edge. I love it!
Begin by combining the following dry ingredients right in the pie pan.
- 1 cup rice flour
- 1/2 cup tapioca starch
- 2 T. sugar
- 1/2 t. salt
- 1/2 t. xantham gum
Blend the dry ingredients well with a fork. Then add the following wet ingredients.
- 1/2 cup coconut oil
- 1/4 cup milk
Combine all ingredients with a fork or with your fingers. At first the mixture will look sloppy and very wet. Rest the mixture for a minute or so, then knead the mixture just a few turns. The mixture will form a soft ball. Run the ball around the perimeter of the pie pan to grab up any extra dabs of flour. Then begin pressing and spreading the dough out into the pan. Once crust is spread evenly in the bottom and up the sides of the pie pan, crimp the edges. Bake at 325 for 10 minutes. Fill with the filling of your choice and bake as normal. Enjoy!
One more note: I made the above pumpkin pie dairy free as well, by simply using a can of coconut milk instead of evaporated milk in a typical pumpkin pie recipe. Yum!Pin It