Crust #2: Gluten-Free Crust

Until last week I had not used non-wheat flours for baking.  Hearing horror stories from those who had - I was a bit nervous taking on the challenge of gluten-free pie crust.  However it wasn't as challenging as I thought it might be...and it turned out fairly well.  This recipe came from The Complete IBS Health & Diet Guide by Dr. Maitreyi Raman MD, Angela Sirounis RD, Jennifer Shrubsole RD.

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Gluten-Free Pie Crust

Ingredients:
1/3 c. potato starch
1/3 c. tapioca flour
1/3 c. millet flour
1/3 c. almond flour
1 T. confectioners' sugar
1/2 t. salt
1/2 c. cold butter, cubed
1 egg, lightly beaten
additional potato starch

Grease a pie plate and set aside.  In a food processor, pulse all six dry ingredients until combined.  Add butter and pulse until mixture resembles coarse meal.  Add egg and pulse until dough is blended and sticky.  (**Instead of using a food processor, we did this entire step in a large bowl with a pastry cutter.)

Place dough on a cutting board lined with parchment paper and sprinkle with additional potato starch.  Gently knead, working in about 2 T potato starch, until dough holds together and is very pliable but not sticky.  Using fingertips, press into a 10" circle.  Center an inverted pie plate on dough.  Holding plate against dough and board, invert board so dough rests in plate.  Remove board and paper.  Press dough into plate.  Trim and crimp edges of dough.  (**Proceed as you would with a flour-based pie crust - filling with pie mixture or blind baking.)

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