Classic Gluten Free Pie Crust Single Crust Food

CLASSIC GLUTEN FREE PIE CRUST | DAIRY-FREE OPTION!

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 so that it's about 1/8-inch thick.
• Create a well in the center of the dry ingredients and slowly add the water (reserving the ice cubes), mixing gently until the dough begins to come together.
• With floured hands, press together the dough into a disk. If there are any crumbly, dry spots at this point, add more water by the teaspoonful and press together with your hands.
• Turn out the dough onto a lightly floured surface. Sprinkle the top lightly with more flour, and roll out into a rough rectangle that is about 1 inch thick.
• Sprinkle the dough lightly with more flour, fold it over on itself in thirds like you would a business letter, sprinkle again with flour, and roll out the dough once again into a rectangle about 1 inch thick.
• Repeat the process of rolling, sprinkling and folding at least once more, this time ending with a rectangle about 1/2-inch thick.
• Using a pizza wheel, pastry cutter or sharp knife, slice the rectangle in half along the length, creating two rectangles of equal size, and roll each separately in thirds once more.
• Wrap each piece of dough securely in plastic wrap, and place in the refrigerator to chill until firm (30 minutes to an hour).
• Once the dough has chilled, remove one piece from the refrigerator, unwrap it and place it on a lightly floured surface. Sprinkle the top lightly with more flour, and roll into an approximately 12-inch square.
• Trim the edges to create a round about 12-inches in diameter. Gently fold the round in half and lift it into a greased pie plate.
• Unfold the round in the plate, lift up the edges of the pie crust gently to create slack in the crust, and press it gently and evenly into the bottom and up the sides of the pie plate.
• Tuck the edges of the dough underneath itself so that the dough overhangs the edges by only about 1/4-inch.
• Crimp the edges of the dough gently all the way around 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).
• When you are ready to complete a double-crust pie, fill the pie, then follow the same procedure for shaping the second half of the pie crust, placing it on the top of the filling, and repeating the same crimping process in reverse, then pressing the edges together.
• Chill before baking and finish according to the instructions in whatever recipe you are using.

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.

CLASSIC CRISCO SINGLE CRUST

Steps:

• Spoon flour into measuring cup and level.
• Combine flour and salt in medium bowl.
• Cut in shortening using pastry blender or 2 knives until all flour is blended to form pea-size chunks.
• Sprinkle with water, 1 tablespoon at a time.
• Toss lightly with fork until dough forms a ball.
• Press dough between hands to form 5- to 6-inch"pancake".
• Flour rolling surface and rolling pin lightly Roll dough into circle.
• Trim circle 1 inch larger than upside-down pie plate.
• Carefully remove trimmed dough.
• Set aside to reroll and use for pastry cutout garnish, if desired.
• Fold dough into quarters.
• Unfold and press into pie plate.
• Fold edge under.
• Flute.
• For recipes using a baked pie crust, heat oven to 425°F.
• Prick bottom and side thoroughly with fork (50 times) to prevent shrinkage.
• Bake at 425°F for 10 to 15 minutes or until lightly browned.
• For recipes using an unbaked pie crust, follow directions given for that recipe.