Gluten-Free Pie Crust

Name: Gluten-Free Pie Crust
Total time: 80
Yield: 16
Ingredients: 0.75 cup arrowroot starch, or as needed; 0.66666668653488 cup white rice flour; 0.66666668653488 cup brown rice flour; 1 tablespoon white sugar; 14 tablespoons cold butter, cut into chunks; 2 large cold eggs; 1 tablespoon white vinegar; 1 tablespoon cold water, or more as needed

Recipe by Sandra LeRose from allrecipes.com

1 Hr. 20 Mins.

Ingredients

16 servings

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0.75 cup arrowroot starch, or as needed
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0.66666668653488 cup white rice flour
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0.66666668653488 cup brown rice flour
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1 tablespoon white sugar

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14 tablespoons cold butter, cut into chunks
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2 large cold eggs
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1 tablespoon white vinegar
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1 tablespoon cold water, or more as needed

Instructions

Combine 3/4 cup arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with more arrowroot starch and roll over dough until even in thickness and about 9 inches in diameter. Repeat with remaining dough.