Ever since we started down this path of food restrictions, there are certain things with which we have "done without" in the food department. Some of these things, we have managed to "replace"- bread, stuffing, cookies.
One of the things that really irritated me was the lack of truly easy gluten, dairy, egg and nut free pie crusts. The majority of pie crusts which were gluten and dairy free seemed to be based on nuts or contain eggs in some way.
Some years ago, I came across a recipe for rice based tortillas. I entered it into a recipe database website I was intending to use for menu and grocery planning where my friend, Lisa, stumbled upon it. She simplified the recipe, decreasing the number of flours from five to two, and mentioned that she might try using it as a pie crust as it was nice and pliable and easily handled. I recently asked her how that had worked out and she said it hadn't been great- it was tough. I thought perhaps I knew the problem and so I set about to test my theory. I have since used the recipe to make jelly tarts, turkey pot pie and pumpkin pie. Soon, in preparation for the holiday season, I will be using it again to make butter tarts- a treat served during the holidays in my family which has been sorely missed and now will no longer be.
Tortilla turned Pie Crust:
1/2 cup white rice flour
1/2 cup tapioca starch
1/4 cup potato starch
1/4 tsp sea salt
1/4 tsp xanthan gum
1 tsp baking powder
Mix together well.
1/2 cup Crisco
until mixture resembles fine crumbs.
Mix in 1.5 tablespoons of water. Form into a ball, cover with plastic wrap (or leave in bowl and cover with a towel) and chill for 1/2 hour before rolling out between 2 sheets of wax paper.
Makes one double crust.