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How to Make Gluten Free Pie Crust
Updated June 1, 2018.
This is one flavorsome gluten free pie crust recipe that’s sure to please!
Who doesn’t love great dessert recipes, especially pie?
For those who are gluten intolerant, pies can be a challenge. Using pre-packaged gluten-free pie crust mixes are expensive, hard to find and often yield unsatisfactory results, especially for pre-baked pie crusts.
After years of frustration and pitching recipes that didn’t meet my standards for taste, texture and crowd pleasing (we’re talking folks who can eat “real” food and can’t tell this from Grandma’s pie crust recipe), I struck out on my own to create what I was looking for in a pie crust.
By combining time tested pie crust making methods with new techniques for working with gluten-free dough, I developed a traditional gluten free pie crust recipe for everyone.
Gluten Free Pastry Making Secrets
Read through the recipe and thoroughly understand it before cooking.
Gather all ingredients, kitchen equipment and tools in one place on your kitchen counter.
Always check oven temperature using an oven thermometer; adjust temperature if needed.
Measure all ingredients accurately.
To make flaky pie crusts:
Butter must be cold and as firm as possible.
Butter must be cut into the dry ingredients until the mixture resembles very coarse meal.
Too much fat will make a crumbly, greasy pie crust.
Milk must be ice cold so it will not melt the butter and so it will yield maximum steam when baked.
Too much liquid will make a soggy pie crust.
Oven temperature must be high so the crust will bake enough before butter bits melt into the flour.
When rolling out pastry, roll out from the center with even, light strokes to form a circle 2 inches, 5.08 cm larger than inverted pie plate.
Roll all pastry to an even thickness, about 1/8 inch, 0.32 cm thick.
Sometimes patching is necessary. Cut a piece of pastry to fit frayed or torn edge. Use ice cold water to moisten area to be patched and press patch in place, gently smoothing seam with fingers.
When fluting edges, press pastry to seal against pie plate rim.
To allow steam to escape and to prevent fruit pie juices from spilling over into the oven, use a sharp knife to cut a decorative design in the center of the top pastry.
For a crisp crust, thoroughly chill or freeze pastry before baking.
For baked pie shells, thoroughly prick bottom and sides of pastry with a table fork to allow steam to escape while baking and to prevent crust from puffing up.
For pies baked longer than 30 minutes, watch for over-browning of edges. To prevent over-browning, crimp strips of foil over fluted edges; remove foil 15 minutes before end of baking time.
How to Freeze Gluten Free Pastry and Pie Crust
Unbaked pastry can be frozen and will keep well for 2 months.
Follow, Instructions for One Gluten Free Pie Crust and flute edges. Freeze pastry-line pie plate for 30 minutes. Remove frozen pastry from pie plate, and then wrap it with materials designed for freezer storage, such as freezer zip bags, heavy duty plastic wrap sealed with freezer tape, heavy-duty foil with a double-fold or specially designed air-tight freezer containers.
For two-crust pies, slip rolled pastry package for top crust onto a cookie sheet and freeze for 30 minutes. Remove frozen pastry from cookie sheet, and then wrap it with materials designed for freezer storage.
To use frozen unbaked pastry shells, carefully remove wrapping, pop frozen shell into pie plate, and then bake as directed in recipe.
To use frozen unbaked pastry tops, carefully remove wrapping and place on top of pie filling. Let pastry thaw enough to flute edges, and then bake as directed in pie recipe.
Baked pie shells can be frozen and will keep well for 4 months.
Turn gluten free pie crust into a stunning masterpiece that will have family and guests doing a double-take!
Think of pie crust as modeling clay; carve, cut, mold, slash and shape it into a beautiful work of art.
There's no limit to creating amazing pie designs!
Start by venting top crusts; slash original designs, punch out specially shaped holes or use cookie cutters to make themed cutouts.
Look at kitchen tools with an artist's eye; how can they be used to create a new work of pie art?
Need some inspiration? See the video.
Like the crescendo of classical orchestra music, so is the fluting of pastry edges to a pie maker.
From the classic pinched edge to whimsical leaf design and everything in between, decorative edges help set the mood when it comes to pies.
Check out the video for fabulous fluting ideas to get your creative juices flowing.
Make a two-crust pie extra special . . . glaze it!
Just before putting a pie into the oven to bake, use a soft pastry brush and a light touch to apply selected glaze.
Brush on beaten egg, melted butter, milk or water.
For more browning, brush on a mixture of beaten egg white and gluten-free vanilla extract.
If desired, sprinkle granulated white sugar over top of glaze.
Mm-mm! This is one flaky pastry! What more could you ask for in a tasty gluten-free pie crust? It's perfect!
Prep Time: 45 minutes Yield:1 gluten free pie crust, fits 8, 9 or 10 inch pie plate; double recipe for 2 crust pies
- 1 1/2 cups White Gluten Free Flour Blend
- 2 teaspoons granulated white sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoons egg replacer
- 3/4 teaspoon xanthan gum
- 1/2 cup very cold butter, cut into tablespoon pats
- 1/2 cup ice cold milk (or milk substitute)**
Instructions for One Gluten Free Pie Crust:
1. Combine dry ingredients in a food processor fitted with a cutting blade.
2. Add butter and pulse until crumbs are granular, like very coarse meal.
3. Add milk and pulse just until mixture forms a dough ball.
4. Wipe a clean counter or table with a damp cloth to help plastic wrap cling to the top; lay out plastic wrap in two long, overlapping strips, large enough to accommodate a fully rolled out pastry.
5. Shape dough into a flattened round in center of plastic wrap.
6. Layer two long, overlapping strips of plastic wrap over top of flattened round, large enough to accommodate a fully rolled out pie crust.
7. With a rolling pin, roll dough between the two layers of plastic wrap, 2 inches larger than inverted pie plate, about 1/8 inch thick.
8. Slip the rolled pastry package onto a cookie sheet.
9. Chill rolled pastry in freezer for 15 minutes or until easy to handle.
10. Carefully peel off top layer of plastic wrap and ease the chilled pastry loosely into pie plate; avoid stretching to prevent shrinkage.
11. Carefully peel off last layer of plastic wrap.
12. Trim off edges with a kitchen shears, leaving 1 inch overhanging edge of pie plate.
13. Chill pastry-lined pie plate in freezer for 15 minutes before using.
Instructions for Baked Pie Shell:
1. Prepare pastry and line pie plate as directed in One Gluten Free Pie Crust recipe.
2. Flute edge, hooking over edge of pie plate to retain shape of flute and to prevent crust from shrinking during baking.
3. Prick bottom and sides of pastry with a table fork.
4. Chill pastry-lined pie plate in freezer for 15 minutes.
5. While pastry-lined pie plate is chilling, preheat oven to 425°F.
6. Bake for 15 to 20 minutes or just until edges start turning golden brown.
7. Cool completely on a wire rack before filling.
Instructions for Two-Crust Pie:
1. Prepare pastry and line pie plate as directed in One Gluten Free Pie Crust recipe.
2. Trim off edges with kitchen shears, leaving 1/2 inch overhanging edge of pie plate.
3. Chill pastry-lined pie plate as directed in One Gluten Free Pie Crust recipe.
4. While pastry-lined pie plate is chilling, prepare top crust pastry and chill as directed in One Gluten Free Pie Crust recipe.
5. Prepare pie filling as directed in selected pie recipe.
6. Pour pie filling into chilled pastry-lined pie plate.
7. Carefully peel off top layer of plastic wrap and place chilled top crust pastry over pie filling.
8. Let top crust rest at room temperature for 5 to 10 minutes until pliable enough to trim edges and flute.
9. Trim off edges with kitchen shears, leaving 1 inch overhanging edge of pie plate.
10. Fold and roll top pastry edge over lower edge, pressing to seal pastry to pie plate rim.
11. Flute edge, hooking over edge of pie plate to retain shape of flute and to prevent crust from shrinking during baking.
12. Bake as directed in selected pie recipe.
13. Check pie half way through cooking time; if needed, cover edges with foil strips to prevent burning.
Notes: **Milk substitutes such as, soy milk or almond milk, work well with this recipe.
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