Flaky Gluten Free Pie Crust Recipes

GLUTEN FREE PIE CRUST RECIPE

Steps:

• Mix together the Gluten Free Flour along with optional Salt & Sugar.
• Blend in Shortening (or butter) with Pastry Tool or Fork, and mix until crumbly.
• Add in Egg and mix until well incorporated - mixture will still be crumbly.
• Add Water by stirring in 1 Tablespoon at a time until dough holds together for rolling - better a little moist, then too dry.
• Cut Mixture in Half and roll into 2 balls (one for each crust or topping).
• Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
• Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
• Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin... carefully peeling back the paper as you press it into the pan. Don't worry if it breaks apart a little, you can always press it together and it will look great!
• Crimp edges of crust to make a decorative edge... or top with an additional crust layer after adding your pie filling.
• Pierce bottom slightly with fork (and slit top layer with knife to vent).
• Fill with My Chicken Pot Pie Mixture or Dairy Free Pumpkin Pie Filling Recipe or your favorite recipe and bake.
• Follow the pie recipe you are using for bake time and temperature.

NEVER-FAIL GLUTEN-FREE PIE CRUST

Steps:

• Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
• Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
• Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.
• Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
• Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

GLUTEN-FREE PIE CRUST

Steps:

• Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
• Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
• Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.