GLUTEN FREE PIE CRUST RECIPE
Gluten & Dairy Free Pie Crust - Sweet or Savory This recipe makes 2 Bottom Pie Crusts or 1 Set (top & bottom) Pie Crusts.
Provided by Erika
Categories Baked Goods
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 Crust, Calories 115 calories
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
WHEAT-FREE PIE CRUST
I adapted this spelt flour recipe from a cousin's wheat flour recipe that worked well. It is tender and flaky, but use plenty of flour when rolling it out and be careful when lifting it.
Provided by Bobbiann
Categories Dessert
Time 7m
Yield 3 crusts, 18 serving(s)
Number Of Ingredients 4
Steps:
- Mix together flour and salt.
- Cut in margarine with pastry blender.
- Add just enough water for dough to hold together.
Nutrition Facts : Calories 135.2, Fat 15.1, SaturatedFat 2.6, Sodium 306.6, Carbohydrate 0.2, Protein 0.2
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
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