Gluten-Free Shortcrust
Gluten-Free Shortcrust
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  • 3/4 cup (180 ml) brown rice flour
  • 1/2 cup (125 ml) cornstarch
  • 1/2 cup (125 ml) potato starch
  • 3/4 cup (180 ml) cold unsalted butter, cubed
  • 1 egg, lightly beaten
  • 1 tablespoon (15 ml) cold water
  • Preparation
  • In a food processor, combine the flour and starch. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the egg and water and pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the food processor and form into two discs. Cover and refrigerate for 30 minutes.
  • Roll out the dough between two sheets of parchment paper to about a 3 to 4-mm (1/8-inch) thick sheet. Line two 23-cm (9-inch) pie plates.
  • Description
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