Never-Fail Gluten Free Pie Crust

Name: Never-Fail Gluten Free Pie Crust
Total time: 70
Yield: 16
Ingredients: 2 tablespoons brown rice flour; 1 cup cold butter, cut into 1/2-inch cubes; 2 cold eggs; 0.5 teaspoon apple cider vinegar; 2.5 cups gluten-free flour blend; 0.25 cup ice cold water

Recipe by Buckwheat Queen from allrecipes.com

1 Hr. 10 Mins.

Ingredients

16 servings

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2 tablespoons brown rice flour
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1 cup cold butter, cut into 1/2-inch cubes
•

2 cold eggs

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0.5 teaspoon apple cider vinegar
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2.5 cups gluten-free flour blend
•

0.25 cup ice cold water

Instructions

Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
Pour gluten-free flour into a large bowl. Cut in cold flour-coated butter cubes with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water, 1 tablespoon at a time, until dough is no longer sticky and forms a ball.
Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.
Fill and bake as directed in your pie recipe.