Best Gluten Free Flaky Pie Crust Food

EXTRA FLAKY GLUTEN FREE PIE CRUST

Steps:

• In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients.
• Flatten each chunk of butter between your thumb and forefinger. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly.
• Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon only if necessary for the dough to hold together.
• Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough. Place the dough in the refrigerator to chill for 30 minutes.
• Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.
• Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick.
• Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick.
• Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.
• Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate.
• Trim the roughest edges of the crust with kitchen shears. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.
• Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).
• Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with the tines of a fork.
• Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans.
• Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes.
• Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.

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 APPLE PIE WITH CRUMB TOPPING (EASY TO MAKE)

Steps:

• If not already prepared, make the pie crust. Keep the crust unbaked or parbake it for 15-20 minutes for a flakier crust.
• Preheat the oven to 400℉.
• To make the filling: In a large mixing bowl, place the sliced apples. Add 1/3 cup sugar, 3 tablespoons flour, the cinnamon, vanilla, and lemon juice. Stir until the apples are evenly coated. Set filling aside at room temperature for 20 to 30 minutes.
• To make the crumble: In a medium bowl, combine the 1/2 cup flour, cinnamon, sugar, brown sugar, and cold butter. Using a pastry knife, cut the butter into the mixture until it forms a crumble.
• Transfer the apple slices into the 9-inch pie plate with the unbaked or parbaked crust. Spread the filling out evenly and top with the crumble mixture.
• Bake for 40 to 50 minutes or until lightly golden brown. Note, if your oven runs hot or if you have parbaked the crust, we suggest using a pie shield or placing a strip of aluminum foil over the edge of the crust to prevent it from getting too dark.
• Allow pie to cool partially or completely before slicing.

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.