Gluten-Free Pie Crust

Adapted from Glutenfreegirl.com

Makes 1 pie crust

1 cup White Rice Flour                   

½ cup Sorghum Flour                  
½ cup Potato Starch                   
3 Tbsp Sweet Rice Flour                   
3 tsp Sugar                                         
¼ tsp Salt
1 tsp Cinnamon
8 Tbsp Cold Butter
1 large Egg
2 Tbsp Apple Cider Vinegar
¼ cup Ice-Cold Water


Mix together all dry ingredients. Cut the butter into 1/2-inch thick pieces and meld it into the dry ingredients with a fork until the mixture crumbles into pea-sized pieces. Make a well in the center and drop the egg and apple cider vinegar in, then stir them in gently with a fork, from the center out. Once they are incorporated, slowly drizzle the ice-cold water into the mixture, a little at a time. You do not want the dough to be too wet. Add water only if dough seems too dry.


Sandwich the dough between two pieces of parchment paper and spread the dough outward, equally in all directions, until it is a thick, round cake of dough, about the size of a pie plate. Refrigerate for at least 2 hours, or ideally, overnight. Take the dough out of the refrigerator at least 20 minutes before you want to work with it.

Leave the dough in the parchment paper “sandwich” and roll it out as thinly as you can, then remove the top sheet of parchment. Lay pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You may crimp the edges at this point. If some of the dough falls off the sides, simply re-attach the pieces to the crust by pressing in with your fingers.

If your recipe calls for a pre-baked crust, place it in a 350-degree oven for 8 to 10 minutes. Otherwise, fill and bake according to your pie recipe.