Gluten Free Flaky Pastry Pie Crust - for sweet and savoury crusts

Author: Shelley Bennetts   Date Posted:20 August 2020 

Gluten Free Flaky Pastry Pie Crust - for sweet and savoury crusts

Makes 2x 20cm pie crusts


100 g arrowroot starch/flour
100 g white rice flour
100 g brown rice flour
1 tablespoon sugar (omit for savoury crusts)
200 g cold butter, cut into chunks
2 large cold eggs
1 tablespoon white vinegar (or lemon juice)
1 tablespoon cold water, or more as needed (optional)
Combine 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 until it 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 arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.


This makes a nice flaky, sweetish pastry. By leaving out the sugar, this recipe is suitable for savoury pies. 
While adding white vinegar might sound a little odd, it doesn’t interfere with the flavour. You can substitute the vinegar with fresh lemon juice. 
A teaspoon of vanilla can be added for sweet pastry instead of sugar.
This recipe freezes well.
Recipe compliments of Sandra Le Rose

Leave a comment

Comments have to be approved before showing up