Pie Crust can be a little tricky, because the amount of moisture in the air can affect the amount of liquid you use in the recipe, but once you get the hang of it you’ll make consistently good pie crusts. Practice makes perfect!
Mix flour, salt and sugar in a medium sized bowl, using a pastry cutter or 2 knives cut the butter in to flour until it is crumbly.
Add cold water one tablespoon at a time until pie crust sticks together without being sticky. On a sheet of sweet rice floured wax paper on a pastry board, make two balls one slightly larger (the bottom) than the other (the top).
Put a large piece of wax paper on your work surface, (the wax paper is to make it easier to flip it into the pie plate) dust it with sweet rice flour and take the slightly larger ball and roll it out to the desired shape and size, adding more sweet rice flour if it is sticking
Place one hand flat underneath the wax paper and the other hand flat on top and flip it into the pie plate. Don’t panic if it rips or is not perfect, its the bottom, you can piece it together by taking bits of extra dough and pressing it into the holes.
For the top you’ll have repeat the same process but flipping much more carefully.
before baking always brush your pie crust with a whipped egg and milk.
Servings 0