Simple Pie Crust
1 cup (105 g)
Superfine brown rice flour
1/2 cup (70 g)
Almond flour
1/2 cup (60 g)
Tapioca starch
2 tbsp (25 g)
Granulated sugar
2 tsp (10 g)
Psyllium husk powder
1/2 tsp (5 g)
Kosher salt
1/2 tsp (5 g)
Xanthan gum
2 sticks (225 g)
Cold unsalted butter, cut into 1/2 inch pieces
2 to 3 tbsp
Ice cold water
Instructions
1.
Combine the three flours, tapioca starch, sugar, psyllium powder, and salt in a large bowl. Add the diced butter and using your fingertips, work the butter into the flour until you have medium pieces of butter throughout and the dough feels moist.
2.
In a small bowl, whisk the egg with 2 tablespoons of the ice water. Pour it into the flour mixture and using a fork, stir ingredients together until it feels moist. Using your hands, lightly squeeze the dough so it comes together. It should be moist and hold together when pressed but not wet. Add more ice water, 1 teaspoon at a time, if the dough feels dry, but best to start with less water and see how it feels as you lightly knead it together.
3.
Turn the dough out onto a work surface and press all the pieces together with your hands. Work quickly to not melt the butter with your hands.
4.
Cut the dough into two equal pieces and wrap in parchment paper. Flatten them lightly and chill in the refrigerator for at least 30 minutes. The dough will keep in the refrigerator for 2 days or can be frozen for up to 3 months.