Gluten-Free Pie Crust – a delicious recipe with arrowroot starch, white rice flour, brown rice flour, white sugar, cold butter, cold eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended.
2
Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
3
Transfer flour-butter mixture to a bowl; add eggs and vinegar.
4
Knead mixture just until blended.
5
Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together.
6
Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
7
Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch.
8
Place 1 dough ball on the plastic wrap and flatten using your hands.
9
Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter.
10
Repeat with remaining dough.
239
kcal
Calories
6
g
Fat
35
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup arrowroot starch, 2/3 cup white rice flour, 2/3 cup brown rice flour, 1 tablespoon white sugar (optional), and more.
Yes, Gluten-Free Pie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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