This dairy and gluten free pie crust could be used for both sweet and savory type pies that require only a bottom crust. It turns out nice and crisp which is a good contrast to most fillings used for pies.
This is a Bob's Red Mill recipe that I have slightly adapted to work for me and my needs. Originally the recipe called for butter and was to be rolled out instead of pressed into the pan. However at least for me at altitude this recipe needed the water added and just would not roll out and hold together at all. Since I can't seem to get it to roll out I am still in search of a pie crust that can be used for top crusts on pies that require them.
It makes 1 approximately 9" pie crust.
1 1/2 cups white rice flour
1/4 tsp baking powder
1 tbs sugar
pinch of salt
1 large egg, beaten
1/4 cup dairy free buttery spread, melted
Beat together the egg and melted dairy free buttery spread.
Sift together the dry ingredients over the beaten wet ingredients.
Stir the dough together.
It will be soft and crumbly.
Add enough cold water so that the dough can be pressed together and holds.
Lightly oil the pie pan.
Press the dough into the pie pan and up the sides as far as possible being sure to keep the crust an even thickness.
I use a flat bottomed measuring cup to help make the crust even and flat.
Add desired filling and bake per the filling instructions or if you need a prebaked crust then preheat the oven to 425 degrees and bake for 20 minutes or until golden brown.