Gluten Free Shortbread Pie Crust Recipe
A crunchy, buttery gluten free pie crust.
Servings: 8
Calories: 199kcal
Ingredients
- 1 cup rice flour
- ¼ cup sugar I use natural or Turbinado sugar
- ½ cup butter softened or ½ cup Crisco for dairy free
Instructions
- Heat the oven to 350°F.
- Cream the butter and sugar.
- Blend in the flour until the mixture resembles coarse meal.
- Press the shortbread mixture into a pie plate.
- First cover the bottom about a quarter inch thick.
- Then tilt the plate slightly to more easily press the mixture onto the sides.
- Make sure the joint between the side and bottom is pressed together well.
- If making shortbread only (without a filling), then press the mixture to ¼ inch thick in either a square or round pan.
- Bake in the 350°F oven for about 10 minutes, just until the crust begins to brown for a pie shell to be filled and baked.
- If it is for a cream pie that will not be baked again, bake the shell for 15 to 20 minutes until it is golden brown.
- Let it cool before using it for non-baked pies (such as a cream pie).
Notes
Note: For shortbread cookies, bake for 15 to 20 minutes until they are golden brown and crisp. Let them cool for no more than 5 minutes. Cut warm.
Nutrition
Calories: 199kcal | Carbohydrates: 22g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 91mg | Potassium: 19mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 355IU | Calcium: 5mg | Iron: 0.1mg