Gluten Free Pie Crust Recipe
Gluten Free Pie Crust Recipe by Elvalamont
Perfect Gluten-free Pie Crust
½ cup unsalted butter or solid, all vegetable non-dairy shortening
2 to 4 tablespoons cold water
1¼ cups Carol’s ALL PURPOSE Gluten Free Flour plus more for rolling
1 teaspoon kosher or fine sea salt
2 tablespoons sugar
Cut butter into ½ inch pieces and place it the freezer for 15 – 30
Add some ice cubes to the water and let it get ice cold while preparing
the dry ingredients.
Combine the flour blend, salt and sugar in the bowl of a food processor.
Pulse 5 -6 times to combine. Add the butter and pulse 6 -8 times or until
the mixture resembles coarse meal with some pea size pieces of butter.
With processor running, add ice water 1 tablespoon at a time until the
mixture just barely starts to clump together. If you pinch some of the
crumbly dough together and it holds then you have enough water, if not
add more a little at a time. You do not want to add any more water than
is absolutely necessary.
Remove the dough from the machine and form into a disk. Wrap the
disk in plastic wrap and refrigerate for at least one hour or for as long
as 2 -3 days. Since the dough is so crumbly and does not hold together
at this point, I find it easier (and far less messy) to pour the mixture into
a large food storage bag and form it into a disk using the bag to help.
Then just close up the bag and put it in the fridge. Remove dough from
fridge 5 minutes before rolling.
To roll the dough, lay a piece of waxed paper on a work surface and
sprinkle with some flour blend. Lay the chilled disk on the floured paper,
sprinkle with some more flour and lay on another piece of waxed paper.
Roll the dough into a circle approximately 12 inches wide. Remove the
top sheet of waxed paper and carefully transfer into a 9 inch pie plate
and remove the waxed paper. Push the dough very gently down so it
lines the bottom and sides of the pie plate. If the dough splits or breaks
apart just push it back together. Trim the edge of the pie crust to about
½ – ¾ inch over hang. Tuck the overhang under and pinch the dough
into a decorative finish.
To Pre-bake (or Blind Bake) a pie crust:
Sometimes a recipe will call for a pre-baked or blind baked pie crust,
here’s how to do that.
Freeze the pie crust in the pie plate for at least 30 minutes.
Preheat oven to 350 degrees.
Place a piece of waxed or parchment paper (or foil) in the bottom and
up the sides of the pie crust. Fill with dried beans, rice or pie weights. (I
prefer dried black beans as they help distribute the heat better and are
much less expensive than pie weights. I use the same beans over and
over.) Bake the crust for 20 minutes. Remove the weights and waxed
paper, poke a few holes in the bottom of the crust using a fork and
return to the oven for 10 minutes or until golden brown.
Let pie crust cool completely before filling.
A gluten free recipe that makes 1 – 9 inch pie crust.
Variation – Chocolate Pie Crust:
Add 1 1/2 tablespoons cocoa powder to the dry ingredients and
proceed as above. The dough may require just a tad more water. Make
sure to brush off all the excess flour blend after rolling to keep the dark
The author is an expert in writing on topics like Food, health and
Medical Issues. She is a fitness freak and believes that nutritious food
and good health are the essential elements of life that help a human
being lead a quality life. Being gluten intolerant she is a big time
advocate of a gluten free flour and Gluten Free Recipes.
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