i don't know about you but pies are something that i usually leave to martha stuart and marie calanders. they are a little temperamental, a whole days worth of work and the difference in taste from the ones you get at the store is well, slim to none. that is until i found the easiest, most perfect pie crust recipe. pie filling generally is not that difficult to put together but the crust, is too much dang trouble. well set your worries aside and get a load of this. there are only 4 ingredients. that's right 4! 3 if you use wheat flour. you have to admit that sounds pretty amazing. i will keep you in suspense no longer.
gluten free crust: (makes 1 pie shell, double if you need a full top and bottom crust)
4oz full fat cream cheese softened to room temperature
1 stick salted butter softened to room temperature
whip together in mixer until very creamy and fully mixed (switch attachment from whisk to beater) then add:
1/2 cup brown rice flour
1/2 teaspoon xanthan gum (for those who eat wheat omit the xanthan gum and use regular flour)
mix thoroughly then add:
1 cup brown rice flour until a ball forms on the beater
put a little brown rice flour on your hands and work the ball till it's flat
*note: gluten free dough is difficult to roll out, the best way i have found is to flatten as much as possible and then in a greased pie pan place the dough in the middle and work it with your fingers till it starts working up the sides and fills the pan. i did this today and it worked like a charm!
use with any of your pie recipes and enjoy the buttery flaky easy crust!
p.s. pictured here is my pumpkin pie that i will be posting shortly.
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