Gluten-free Sourdough Pie Crust

 

This pie crust can be made quickly, soured, and then patted directly into two 9-inch pie pans, without rolling. Or, you can pat in the bottom crust and roll out the top for a beautiful fruit pie.


Ingredients

  • 1 cup potato starch
  • 1/2 cup oat flour
  • 1/4 cup millet flour
  • 1/2 teaspoon sea salt
  • 1 cup cold butter or lard, or a combination of the two
  • 1/2 cup brown rice sourdough starter
  • 1/4 cup water, if needed


Instructions

  1. Whisk together the potato starch, oat flour, millet flour, and salt in a medium bowl. Cut in butter or lard using a pastry cutter or your hands. Mix in sourdough starter and add additional water, up to 1/4 cup, to achieve a dough that is not crumbly, mixing and kneading dough as you go. It may be more moist than wheat-based pie dough you are used to working with.
  2. Cover dough and place at cool room temperature for 8 or more hours. When ready to use, divide dough in two. Press bottom crust into pie pan using your fingers. Dust a work surface with potato starch or tapioca flour and roll top crust out, adding more flour as needed.
  3. Use in your favorite pie recipes.

 

Ready to Learn More?

 

 

                                                
   
apple pie


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