Gluten Free Savory 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.

GLUTEN-FREE SAVORY PIE CRUST

Steps:

• Preheat oven to 350.
• First, blend together the flour and salt.
• Using a pastry blender cut the coconut oil into the flour mixture until it resembles coarse crumbs.
• Next, add the well-beaten egg and cold poultry broth.
• If it is too crumbly add a tablespoon of water at a time until it is soft and pliable and not cracking.
• Next, lay down two sheets of plastic wrap side by side and overlapping.
• Then lay down the pie crust dough on the two sheets of plastic.
• Lay down two sheets side by side of overlapping plastic wrap on top of the pie crust dough.
• Using a rolling pin, roll out the dough to the correct shape and size.
• Carefully remove the top layer of plastic making sure it does not stick.
• Using the plastic wrap carefully lift up the crust.
• Lay the crust into the pan while carefully removing the bottom layer of plastic wrap. If pieces fall off gently press on to where they are needed.
• Remove any excess with your fingers or a knife. Prick the bottom with a knife.
• *Notes for pie fillings: You can either fill the pie with pie filling and bake. Or bake and fill with a cold filling inside. Go around the edge of your pie pan crimping the dough to make a decorative edge.
• This makes one crust. Can use as a top crust for Chicken Pot Pie or double the recipe and make a top and bottom crust. Don't forget to egg wash the top of the crust. If filling with warm ingredients allow to cool before topping with the crust.

GLUTEN-FREE PIE CRUST

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.

GLUTEN FREE PIE CRUST

Steps:

• Combine the flour, salt, xanthan gum, and baking powder in a bowl. Cut the butter into cubes and toss it into the flour mixture along with the vegetable shortening. Use a pastry blender (or you can use a food processor) to cut the butter into the flour. The mixture should look like coarse cornmeal with pea-size lumps.
• Stir in the sour cream and egg until well distributed into the flour mixture.
• Slowly drizzle the ice water into the mixture 1 tablespoon at a time. Stir the mixture with a rubber spatula after each addition of water. Continue adding water until you can form the dough into a ball.
• If you are making a double-crust pie, cut the ball of dough in half and shape each half into a disk.
• Wrap the dough in plastic wrap and let it chill in the fridge for at least 30 minutes.
• When it is time to roll the dough, let it rest on the counter for 20 to 30 minutes if it is too cold to work with.
• Place the dough on a floured counter. Dust the top of the dough and the rolling pin with more flour.
• Roll the dough into a 12-inch circle. Lift and turn the dough as you roll, keeping the dough lightly dusted with flour.
• Wrap the dough around your rolling pin to transfer it to a pie plate (alternatively, you can slide a thin cutting mat under the dough to lift and transfer it).
• Gently ease the dough into the pie dish by lifting the edges and allowing the dough to fall into the dish without stretching it (if you stretch the dough, it will shrink when you bake it).
• Trim and crimp the edges of the dough. Use a fork to prick holes in the bottom of the pie shell if you plan to pre-bake the crust.
• Place the pie shell in the freezer for 30 minutes or in the fridge for 1 hour or until it gets firm and cold.
• Preheat the oven to 400°F
• Line the pie shell with parchment paper and fill it with pie weights.
• For a partially baked crust, bake for 8 to 12 minutes then transfer to a cooling rack and remove the pie weights.
• For a fully baked crust, bake for 8 to 12 minutes then remove the pie weights and continue baking for another 10 to 17 more minutes or until the crust is light golden brown (Optionally, you can leave the pie weights in the shell for the entire baking time, however, the crust will not get quite as brown).
• Transfer the pie shell to a cooling rack and let cool at room temperature.

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.

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.

PERFECT GLUTEN FREE PIE CRUST

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.

GLUTEN-FREE PIE CRUST

Steps:

• Sift dry ingredients together in a large bowl. Cut the butter into small chunks (about 1/2" thick) and add to dry ingredients. Work it into the dry ingredients using a pastry cutter or your finger tips, mashing until the butter has crumbled into pea-size pieces.
• Make a well in the dry ingredients. Pour the egg and apple cider vinegar into the well, and use a fork to stir gently, outwards from the center. Once all the ingredients are incorporated, drizzle the ice-cold water into the mixture very slowly, just a little at a time. Only add water until the mixture has become a cohesive ball of dough that's just moist enough to handle without being wet.
• Place ball between two large pieces of parchment paper. Using hands or rolling pin, gently push the dough outward, equally in all directions, until it is a pie-sized thick, even disc of dough. Leave between parchment paper layers and seal well in plastic wrap or ziploc bag. Refrigerate for at least two hours. Remove the dough from the refrigerator and allow to sit at room temperature for 15-20 minutes.
• Leaving the dough in between two parchment paper layers, roll it out gently, as thin as you can. When the dough is between 1/4" and 1/3" thick, remove the top layer of parchment and even out the edges of the crust. Place a pie pan with the top side down over the dough (centered) and then carefully flip paper, dough and pan over so that the dough drapes into the pan. Carefully peel away parchment. Use your fingers to make sure the dough touches all the corners of the pan. If any holes have already formed at this point, mend them with a finger or pastry brush dampened in egg white or water, or with excess dough.
• Use in your favorite pie recipes, or roll out for use in a galette or other pastry. You can prebake this crust if you like, but it doesn't require prebaking.