i think if i could eat a wheat pie crust, i would still go for the gluten free one. why? part of it might just be because it's homemade. normally, i hate making pie crusts so i just go for the refrigerated kind that you unroll and bake. i know, i'm a cheater. but no more! it's homemade for me!
second reason it was so good is due to the rice flour used to make this crust, which gave it an amazing crumbly tender quality that i am normally missing. and unlike wheat flour crust that can get a little mushy by the next day, this crust was still tender and lovely!
so here is a break down for the crust (taken from Gluten Free Baking Classics by Annalise G. Roberts)
this recipe makes 1 9 inch crust
1 c plus 2 T Brown Rice Flour Mix (find that breakdown here)
2 T sweet rice flour
1 T granulated sugar (omit if using for a savory pie filling)
1/2 t xanthan gum
1/4 t salt
6 t cold unsalted butter (i use Earth Balance Vegan Buttery Sticks)
2 t orange juice or lemon juice
in my food processor, i somewhat mixed the dry ingredients. then i tossed in the butter (which i had already chunked) and processed until crumbly. next i added the egg and juice and processed until it came together in a nice, non-sticky ball. i put the ball between 2 layers of wax paper and pressed it to about 1 inch thickness. at this point, dough can be wrapped in plastic wrap, then foil and frozen up to 1 month.
threw it in the fridge for 15 minutes and then rolled it out.
to make mini pies, i used a muffin pan i had sprayed with cooking spray and then dusted with rice flour and cut circles out of pie crusts using the lid from the top of a wide mouth canning jar.
for the filling i used a standard can of Libby's Pumpkin with the recipe on the back, substituting regular unsweetened coconut milk in the place of the evaporated milk. that's it.
the little man actually preferred the crust to the pie filling. i think we have a winner.