Hand-mixed brown rice flour piecrust

Brown Rice Piecrust

After being dismayed when my pie crusts turned out looking pretty pathetic, I  took a pie class from our local community college where I learned how to make a flaky hand-mixed crust using wheat flour.

It really was easy (“as pie”) once I got the hang of it. The skills are transferable using gluten-free brown rice flour, and I think the taste and texture are as good or better than with all-purpose white flour. 

Palm oil shortening is a non-hydrogenated option for the shortening. You can also use lard, which makes an extra flaky crust. Lard gets the seal of approval from a nutritionist friend who says it’s at least 3 million times better for you than shortening (very scientific!). Unfortunately, I didn’t like the aftertaste, so I plan to look for leaf lard, the highest quality, and try and  try it again.

For a flaky crust, use cold ingredients and a light touch.

Here’s a quick demo of how to crimp the edge.

Hand-mixed brown rice flour pie crust
Recipe type: Dessert
Prep time:
Total time:
Serves: One 9-inch crust
  • 1 1/2 cups brown rice flour
  • Pinch of salt
  • 1/2 cup shortening
  • 4 to 5 tablespoons ice water
  1. Oil your pie pan.
  2. In a medium bowl, mix flour and salt. Add shortening and work into the flour with a pastry blender or fingertips until mixture looks like irregular crumbs.
  3. Sprinkle on water, a tablespoon at a time, blending lightly after each addition just until dough begins to hold together. Form a ball, then flatten into a disk.
  4. Place dough disk on floured waxed paper and dust the disk with flour. Roll out to a circle about 2 inches larger than the pie pan. You'll probably need to gently repair splits as you roll. Place the pan, bottom-up, on the dough circle and flip pan, dough and paper. Slowly peel off waxed paper. Make any needed repairs.
  5. Trim off extra dough and crimp edges.

One Response to “Hand-mixed brown rice flour piecrust”

  1. I have never made a pie crust with lard. I have always wondered if it has an after taste. Good for you on the brown rice flour! I would have thought it wouldn’t turn out as well but it sounds great!

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