Phenomenal Gluten-Free Pie Crust
I just made an awesome quiche in the absolute best pie crust I have ever made. As a bonus, it was gluten-free. As an additional bonus, it disappeared in no time flat. Quiche recipe to follow next week - stay tuned.
In a food processor, place 1 cup white rice flour, ¼ teaspoon baking powder, and ¼ teaspoon salt. Pulse a few times with feed chute covered. Cut ¼ cup butter into small pieces and add to food processor. Process until butter is mixed in with flour mixture. Add 1 egg and 3 teaspoons cold water and process just until evenly combined. As this dough will not stick together as gluten dough would, simply turn the entire mixture into a pie plate and press around and up the edges with a fork. Place in fridge while preparing filling.
This is based on the recipe from Chaotic Cooking.
