Unlike most gluten-free pie crusts that I’ve run into, this one does handle rolling quite well so it is easy to create double crust pie.
Take flour, the best that you can get, about two handfuls, depending on how large or small you would have the pie. Put it on the table and with a knife stir in two eggs and a little salt. Put water in a small pan and a piece of fat the size of two good eggs, let it all dissolve together and boil. Afterwards pour it on the flour on the table and make a strong dough and work it well, however you feel is right. If it is summer, one must take meat broth instead of water and in the place of the fat the skimmings from the broth. When the dough is kneaded, then make of it a round ball and draw it out well on the sides with the fingers or with a rolling pin, so that in the middle a raised area remains, then let it chill in the cold. Afterwards shape the dough as I have pointed out to you. Also reserve dough for the cover and roll it out into a cover and take water and spread it over the top of the cover and the top of the formed pastry shell and join it together well with the fingers. Leave a small hole. And see that it is pressed together well, so that it does not come open. Blow in the small hole which you have left, then the cover will lift itself up. Then quickly press the hole closed. Afterwards put it in the oven. Sprinkle flour in the dish beforehand. Take care that the oven is properly heated, then it will be a pretty pastry. The dough for all shaped pastries is made in this manner.
Makes one 9″ double crust or two 9″ single crust pie shells
Ingredients for gluten-free version
1/2 c tapioca starch
1/4 c potato starch
1/2 c corn starch
1c sweet rice flour
1 t xanthum gum
For standard wheat flour: 2 1/4 c flour
1 t salt
1/2 c butter
4 T water
In a small pan on the stove, add water and butter. Cook on low-medium heat until butter is all melted and mixture has come to a low boil
Meanwhile, add dry ingredients to a large mixing bowl and mix well.
Add the eggs and mix well with a fork until it looks like small crumbs.
Add water/butter mixture while still hot to flour/egg mixture.
Knead well and when dough is smooth and not clumpy, divide it in half and roll it out on a well floured board.