yes, really! From The Loopy Whisk website. I’ve tried it and it’s perfect.
Ingredients:
- 188g rice flour
- 112g potato starch
- 75g corn flour
- 2 TBSP sugar
- 1.5 teaspoons xanthin gum
- 1/2 teaspoon salt
- 250g Crisco or butter or plant-based butter
- 150g *cold water (I measure it out then add a couple ice cubes to keep it cold)
Directions:
- Whisk together flour, starch, sugar, xanthin gum and salt.
- Add Crisco or butter to dry ingredients, but leave it kind of chunky. I learned to use two knives that you cut in by crossing them and pulling outward, but you can use a fork or pastry cutter too. I find it’s easy to mix it too much in with those, though.
- Once the flour and Crisco are kind of sandy/chunky, add the cold water and mix by hand until it sticks together.
- push the dough into a ball and cut in half.
- Wrap each piece in plastic wrap and refrigerate for at least 45 minutes.
- When it’s ready, roll each side out for your pie. This recipe will make both a top and bottom crust.
Pro Tip:
You can pre-bake it (I find half-way baked is fine) so the bottom doesn’t get soggy if you’re adding a very wet pie filling.
