Gluten Free Pie Crust
Making a gluten-free pie crust can seem daunting, but with the right approach, it’s quite straightforward. The key is to use gluten-free flours that mimic the texture and flavor of traditional wheat flour. Almond flour and rice flour are popular choices, providing a flaky and delicious base for your pie.
Choosing the Right Ingredients
Start by selecting high-quality gluten-free flour. Almond flour adds a nutty flavor, while rice flour offers a neutral taste. You can also find pre-mixed gluten-free flour blends that simplify the process. Ensure your ingredients are fresh for the best results.
Mixing and Handling the Dough
When mixing your dough, be gentle. Gluten-free doughs can be more fragile than their wheat counterparts. Use cold butter or a substitute to achieve that perfect flaky texture. Mix until just combined to avoid overworking the dough, which can make it tough.
Rolling Out the Dough
Rolling out gluten-free dough requires a bit of patience. Use parchment paper to prevent sticking and to make transferring the dough easier. If the dough cracks, don’t worry—simply patch it up with your fingers.
Baking Tips
Pre-bake your crust if your filling requires a shorter baking time. This ensures the crust is fully cooked and crisp. Keep an eye on the edges, as they can brown quickly. Use a pie shield or foil to protect them if needed.
Final Thoughts
With practice, making a gluten-free pie crust becomes second nature. Experiment with different flours and techniques to find what works best for you. Enjoy the process and the delicious results!
Gluten Free Pie Crust
Ingredients
- 1 ¼ cup all-purpose gluten-free flour with xanthan gum
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter chopped and chilled
- ¼ cup shortening chilled
- ¼ teaspoon apple cider vinegar
- 1 large egg for vegan, use Bob’s Red Mill egg replacer.
- 3 tablespoons ice cold water
Instructions
- In separate small bowls add the chopped butter, shortening, and cold water. Place the bowls in the freezer for a few minutes to get really cold.
- In a large bowl add the gluten-free flour, sugar, salt, chilled butter, chilled shortening, apple cider vinegar, egg (or egg replacer), and ice cold water.
- Using the paddle attachment on a stand-up mixer, mix until fully combined and the dough starts to form. Be sure to scrape the sides of the bowl. The dough will be thick and sticky.
- Shape the dough into a ball. Place the ball on top of a piece of plastic wrap. Press the dough ball into a disc shape. Wrap the dough disc in the plastic wrap and refrigerate for at least 1 hour.
- Remove from the refrigerator and let stand at room temperature for 10-15 minutes.
- Unwrap the dough disc and place it onto parchment paper lightly floured with gluten-free flour. Lightly flour the top of the dough disc and a rolling pin.
- Roll out the dough disc into a 10-12 inch round circle, for a 9-inch pie pan.
- Carefully place the dough into a greased 9-inch pie pan. Press the dough into the bottom and sides (lift the pie crust up and do not try and stretch it). Seal any cracks, if necessary. Shape the sides, fill, and bake as directed in your chosen recipe.
- For a par-baked crust, you can par bake it for 10-15 minutes at 400˚F. Please watch your crust so it doesn't over bake or get too brown.
Notes
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