Amazing Pie Crust
This pie crust recipe tastes great, holds together beautifully, and is perfect for both bottom and top crust. The recipe below is for single crust pie. Double the recipe for a two-crust pie.
- 1/3 cup sorghum flour
- 1/3 cup millet flour
- 1/3 cup sweet rice flour (I use sweet brown rice flour, but sweet white rice flour works well too. NOTE: This is not rice flour. It is sweet rice flour. There is a difference.)
- 1 1/2 tsp psyllium husk
- 1/2 tsp salt
- 1 stick cold dairy free butter, cut into approximately 12 slices (1/2 cup cold shortening or lard will work as well)
- 1 1/2 tsp apple cider vinegar
- 3-5 tbls ice cold water
Mix the flours, psyllium husk and salt together in a large mixing bowl. Using a pastry blender, cut in the dairy free butter (or shortening) until mixture resembles coarse crumbs. Mix in the apple cider vinegar. Stir in 2 tablespoons of the cold water. Add 1 more tablespoon and mix with spoon, then blend together with hand. If the mixture holds together, don't add anymore water. If it's still dry, add 1 tablespoon at a time until the dough comes together. Do not add too much water.Knead the dough in the bowl, then turn out onto counter and knead a few times to fully incorporate flour and butter. Roll dough into a ball, wrap with plastic wrap and chill in refrigerator for 30 minutes. For best results, place rolling pin in freezer prior to rolling out dough.To form crust, place dough onto floured sprinkled surface. Remove rolling pin from freezer, coat it with flour and begin rolling dough out to form an 11-12 inch circle, adding flour as needed to prevent sticking.Roll dough up around rolling pin to carry it over to 9" pie pan, centering it over the pan. Press the dough evenly into the pie pan and trim the crust to about 1/2 inch, fold the dough under and crimp the edges.Can be prebaked or filled with your favorite fillings, as your recipe requires. If you want a top crust, double the recipe and form into 2 balls before wrapping with plastic wrap and chilling for 30 minutes. Keep 2nd ball in fridge and rolling pin in freezer until needed.
The key to making this dough is to "chill out". Ice cold water and cold "butter" are absolutely necessary.
This dough is very forgiving, but you can overwork it, if it gets too warm or if too much extra flour is added while rolling.
I've been able to make cutouts in pie crusts with this dough and I believe it is strong enough to do lattice top pies; it's that durable.
Don't expect it to be as flaky as a wheat pie crust. It's not a wheat pie crust. But it's the best tasting, easiest to work with pie crust I have been able to find. I believe you will enjoy it too.