Gluten-Free Pie Pastry

This recipe which is good for sweet or savoury pies is from She Knows and original recipe from Savory Pies by Greg Henry.

Gluten-Free Pie Pastry

Yields 2 (8-inch) pie crusts or 1 (8- to 10-inch) double-crust shell

Ingredients

2 cups millet flour

1/4 cup tapioca flour

1/4 cup potato starch, plus more as needed

1 teaspoon salt

2 teaspoons lemon juice or white vinegar

2 sticks (1 cup) very cold European-style unsalted butter, cut into 1/2-inch dice

1 egg replacer (as per packet instructions)

2 tablespoons water, or more as needed

Method

In the bowl of a food processor, pulse the flours, potato starch and salt 5 to 6 times until well combined.

Add lemon juice or vinegar and butter. Process 6 to 8 seconds until crumbly and coarse, with various-size chunks of butter visible throughout.

Add egg replacer and 2 tablespoons water. Run machine until the dough comes together and begins to pull away cleanly from the sides of the bowl, 15 to 20 seconds. Add water as needed.

On a work surface lightly floured with potato starch, gently knead the dough 2 to 3 times. If it seems sticky, sprinkle in a few teaspoons of potato starch and give it a couple more quick, gentle kneads.

Divide in half and shape into 2 discs about 5 inches in diameter and 3/4-inch thick.

Wrap in plastic and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 1 month.