GLUTEN-FREE PIE CRUST
Make a homemade gluten-free pie crust using just three simple ingredients-gluten-free flour, shortening or butter, and cold water.
Provided by Jolinda Hackett
Categories Dessert Pie Ingredient
Time 30m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Heat the oven to 400 F. Have an 8-inch pie pan at the ready.
- In a medium bowl, cut the shortening or butter into the gluten-free flour until crumbly.
- Add the cold water and use your hands to work the dough until soft. The mixture will be crumbly at first but will slowly come together. Do not overmix.
- Form the dough into a single ball.
- Place the dough in an 8-inch pie pan and press it into the bottom and sides. You can use the back of a spoon, a fork, or even your fingers. Alternatively, you can roll out the dough , line the pan with the rolled-out dough and crimp the edges.
- Use a fork to prick the bottom of the crust a few times. This allows steam to escape as needed and helps to ensure that your pie will bake evenly and smoothly.
- Place your prepared pie crust in the heated oven and bake for 12 to 15 minutes, or until the edges of the pie crust are golden brown. Cool completely on a wire rack before adding pie filling.
Nutrition Facts : Calories 224 kcal, Carbohydrate 24 g, Cholesterol 7 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 0 mg, Sugar 0 g, Fat 13 g, ServingSize 1 crust (4 servings), UnsaturatedFat 0 g
GLUTEN-FREE PIE DOUGH
This pie dough comes out tender and flaky and is a wonderful accompaniment to pumpkin filling. There are two secrets to great pie crust. One: Work cold. You want cold flours, cold fats and cold water. Be patient in between steps when you have to refrigerate or freeze here. It's worth the wait. Two: You will see that this recipe is written in ounces. You want 9 ounces of combined flours, 6 ounces of fats and 3 ounces of water. It's a classic 3-2-1 ratio for pie crust. Just like the gluten ones. If you don't have a kitchen scale, you'll want one for this recipe.
Provided by Shauna Ahern
Categories dessert
Time 2h20m
Yield One 9-inch pie crust
Number Of Ingredients 9
Steps:
- Put the sweet rice flour, sorghum flour, corn flour and potato starch in a large bowl and whisk to combine. Add the xanthan gum, guar gum and salt.
- Cube the butter and leaf lard into 1-inch pieces. Lay them gently on the flours. Put the bowl in the freezer for 15 minutes.
- Working quickly, take the bowl out of the freezer. Using a pastry blender or your hands, work the butter and leaf lard into the flours, coating the fat, until the butter and leaf lard are the size of peas. Don't go too far. You still want to see the fats in the flours.
- Pour 3 ounces cold water onto the mixture. Stir gently with your hands. You are looking for the flours and fats to be just wet enough that they stick together when pinched. You might need to add an additional tablespoon or two water, depending on the day. If you add a bit too much water, that's okay. A wet dough is better than a dry dough.
- Bring the dough together into a ball. Gently flatten it into a disc. Wrap it in plastic wrap.
- Refrigerate the dough for at least 1 hour.
- Place the disc of dough between two pieces of plastic wrap (you can also use wax paper or parchment paper). Working from the center outward, gently roll out the dough into a 10-inch circle.
- Remove the top layer of plastic wrap and gently fit the pie dough into a 9-inch pie pan. Settle it in gently. Don't stretch or push it around too much. Remove the second piece of plastic wrap. If the dough breaks, take small pieces of the dough and fill in any holes, smoothing the dough with slightly moistened fingers. Crimp the edges.
- Put the pie pan in the refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Place a buttered piece of foil on the pie dough, nestling it gently against the sides. Fill the foil with dried beans or pie weights.
- Bake the pie dough for about 20 minutes. Remove the beans and aluminum foil and return the pie dough to the oven for an additional 8 minutes.
- You now have a blind-baked pie crust, ready to finish with pumpkin filling.
GLUTEN-FREE PIE DOUGH
Add this dough recipe to your gluten-free baking arsenal -- it can be used for sweet and savory pies alike.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- In a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.
NEVER-FAIL GLUTEN-FREE PIE CRUST
A gluten-free pie crust using common ingredients. I've adjusted the method over time and have found this final recipe to work every time. It is perfect for both sweet and savory dishes. The trick is leaving large chunks of butter, whole, so they create a flaky crust. The baked crust holds its shape quite well and delivers a nice slice of filled pie beautifully without falling apart.
Provided by Buckwheat Queen
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h10m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 16.5 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 2.2 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 90.6 mg, Sugar 0.8 g
GLUTEN-FREE PIE CRUST
I have tried a lot of recipes trying to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.
Provided by Sandra LeRose
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h20m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 15.8 g, Cholesterol 50 mg, Fat 11 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 6.6 g, Sodium 80.5 mg, Sugar 0.9 g
PERFECT GLUTEN FREE PIE CRUST
Annalise Roberts' "Traditional Pie Crust" recipe. Perfect every time. I tried to approximate her recommended flour blend. If you use your own flour blend please measure 1 cup plus 2 TB your flour blend, PLUS 2 TB sweet rice flour. Don't skip the sweet rice flour :)
Provided by jude503
Categories Dessert
Time 45m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray 9 inch pie pan with cooking spray. Generously dust with flour.
- Mix flours, sugar, xanthan gum, and salt in large bowl of an electric mixer. Cut butter into 6 piece and add to mix until crumbly and resembling coarse meal.
- Add egg and orange juice. Mix on low speed until dough holds together; it should not be sticky. Form dough into ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (Dough can be frozen at this point for up to one month, wrap in plastic wrap and then foil).
- Roll out dough between the 2 sheets of wax paper. If the dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper , and crimp edges for single crust pie. (Dough can also be frozen at this point for up to one month; kine pie shell with wax paper, wrap in plastic wrap, then foil.
- To Prebake a bottom crust: Preheat oven to 375°F Gently prick pastry in 3 or 4 places with a fork. Bake for about 25 minutes or until golden and cool completely on wire rack.
- To partially bake a bottom crust: Preheat oven to 375°F Bake pastry for 10 minutes, remove from oven. Fill and bake as per recipe.
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