Your Gluten Free Recipes

Finding a flaky gluten free pie crust recipe has been a challenge for us. A lot of the recipes have a tough crust that is somewhat chewy.  My husband came up with this recipe while looking for a crust for chicken packets.  We also used it as the crust for lemon bars, of which my Mother-in-law said it was delightful.  It actually is light and flaky like a normal pie crust.

1/2 C. tapioca
1/2 C. cornstarch
1/4 C. potato starch
1 C. sweet white rice
dash of sugar
1/2 C. butter
1/2 C. coconut oil
1 egg
1 TBSP vinegar
4 TBSP ice water
Sweet white rice or Tapioca Starch, for rolling the dough out.

Thoroughly mix all dry ingredients in a bowl large and shallow enough for a small amount of hand kneading near the end of mixing dough. Cut both butter and coconut oil into the dry ingredients until a finely grained, sandy looking mixture is obtained - typically 5 minutes of vigorous cutting with a pastry knife.
Combine the egg, vinegar, and water in a bowl or large cup. Add the liquid ingredients to the dry and combine with a fork until large clumps of dough and almost no dry powder is left.  Knead dough by hand until it remains in a single ball of a very even consistency.  Form dough into a thick disc and wrap dough in plastic wrap (or butcher's paper) and place in the refrigerator for one to two hours.  This will chill the butter and coconut oil to make rolling and handling easier.
When rolled out for use dough should be coated in either White Rice or Tapioca starch, and placed atop a small pile of same to reduce sticking to the surface.  Handle the dough as little as possible as the heat from your hands will soften the dough and make it more difficult to place in the baking dish.
This dough may be rolled out to 1/8" thickness for a crispy\flaky finish, or left up to 1/2" thick for a slightly more 'shortbread' style crust.