Shiny frosting for sugar cookies My mother enjoys decorating cut-out cookies. We decorate cookies during Christmas and Halloween; it’s a wonderful family ritual! Use food coloring to tint the icing the color you want.
| Prep Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 16 |
| Yield: | 2 crusts |
Ingredients
- ¾ cup arrowroot starch, or as needed
- ⅔ cup white rice flour
- ⅔ cup brown rice flour
- 1 tablespoon white sugar (Optional)
- 14 tablespoons cold butter, cut into chunks
- 2 large cold eggs
- 1 tablespoon white vinegar
- 1 tablespoon cold water, or more as needed (Optional)
Instructions
- Combine 3/4 cup arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
- Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
- Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with more arrowroot starch and roll over dough until even in thickness and about 9 inches in diameter. Repeat with remaining dough.
- I use weights for the flours and fat as it is far more accurate and ensures a better result for gluten-free baking. I use 100 grams white rice flour, 100 grams brown rice flour, 100 grams arrowroot flour, and 200 grams cold butter.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 81 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This crust is AMAZING!!! Using a food processor made it so easy! (This was just my second time making a pie crust from scratch.) The first batch I made, I thought I had brutally messed up, because I added the pats of butter in a few at a time and it made the consistency like whipped icing. On the second go-around, I put all the butter in at once and was able to achieve the “oatmeal consistency”. Since I was experimenting, I went ahead and used the “bad” batch and it came out just as good or even fluffier than the second! Cool! The crust was so flaky and didn’t have the same heavy feeling that you can get from eating a crust made with all purpose flour. I may never go back to gluten crust recipes again! It’s THAT good!!!!
Made it as written. Made a beef pot pie. Excellent flakey crust. My new “go to” for pie!!! Had to place a foil catch pan under it tho. Too much butter?
I really think you need to weigh the ingredients for the best results. It’s good but I make pie so infrequently that I often forget about weighing the ingredients until after I’ve made it and happen to notice the Cook’s Notes on the bottom. So, I’ve had it fall apart on me and it becomes a real pain to get it into the pie plate and on top. I wish the weight were included at the top in the ingredient list so that I wouldn’t have to remember:)
I used almond and coconut flour instead.
This recipe is awesome! I also made it dairy-free by using coconut oil instead of butter. (Use refined coconut oil so it doesn’t taste ‘coconut y’). I made 24 tart crusts out of this recipe. Baked at 375 for a total of 11-12 min. I rotated pans halfway through. I let them cool in tart pan for 5 min, then easily removed them using a knife to let them cool on a rack. They were lightly golden brown, so flaky & delicious! The crust dough seemed wet when I made it. I did not add water but wrapped it in Saran Wrap & refrigerated for an hour. After refrigeration, it had absorbed the moisture & was very easy to work with.
Followed the recipe but used an all-purpose gluten-free flour instead of the individual rice flours. I did not need any water but everything else was spot on. I used the crusts for pumpkin pie and no one can tell it’s a gluten-free crust. Really great flavor and this is going in our recipe trove for future pies.
EXCELLENT! I’m not easily pleased by recipe but this one is a keeper. I prebaked the crust for 8 minutes at 400 before adding filling.
I made this for a chicken pot pie and was not impressed. it turned out crumbly. my son-in-law said it had the flavor of a saltine. I had to use more flour because with the eggs and vinegar, it was way to wet. I will try to find another.
We found this tasty yet a bit off. Switched the arrowroot for tapioca flour and it was a way better texture for us.
This is definitely the best free pie crust recipe I’ve tried – and I’ve tried a ton over the last decade. This crust turns out light and flaky.
Excellent crust. Turns out well every time if I don’t rush the refrigeration step. If using for a no-bake filling, I bake the crust at 375 degrees F for 5 to 10 minutes until browned.
Used gluten-free flour in place of all the other flours. It was a hit at Thanksgiving. Even people not on a gluten-free diet said it was not any different than regular piecrust.
I doubled the recipe and there was too much butter, but otherwise really good!
I have tried at least 15 other recipes. THIS is THE one! This works out beautifully EVERY time! It is my go-to crust and no one has figured out it is gluten-free. I get compliments on it and requests for pies constantly! Over a year later, still the BEST GF Pie crust!
Made this as the crust for a pumpkin pie. My gluten-free, dairy-free daughter said it was excellent.
much easier to work with than other GF pastries I’ve tried. It turned very nice
Flaky tasty crust. Easy to work with. I’ve found the perfect pie crust for my holiday baking! Thank you
Of course, any gluten free pie crust is going to not be as good as wheat, but that’s the price we pay. For a GF crust, this is way better than any I’ve tried. Even my husband was pleasantly surprised, and he’s not a GF eater, and usually passes on any baked goods I make GF. I did not add the sugar, but wish I had. It helps to brown the crust. That being said, I did something to keep the crust nice and crispy on the bottom, as other crusts I’ve made have just been mush after cooking with a fruit filling. After pressing crust into the pan, I brushed on some egg-white and baked the bottom shell for about 8 minutes in a 400 degree oven. Immediately after taking out, I put the apples in it and topped with the top crust, which I also brushed with egg white, and sprinkled with sugar. Nice crust that closely resembled a wheat crust. My husband even said, “MMM, that’s good!” Thank you for the recipe, as I think pie crust is the hardest thing to get right in GF baking.
This recipe is great! I just used it to make two mini 4.5″ apple pies and it worked great. Flaky, tasty, easy to work with…
I did not make any changes. I make it as instructed. Sometimes I will add a little more water while I’m rolling it out. This crust is BETTER than a poison (gluten) crust. You can work the dough however long you need to get the consistency and design you require. LOVE IT.
have made this exactly according to recipe a few times, & each time came out perfect. White vinegar is not offensive as it may sound, but i like to replace it with lemon juice plus a tsp vanilla (for sweet pies 🙂 freezes nicely, very easy recipe