GLUTEN-FREE PIE CRUST
Make a homemade gluten-free pie crust using just three simple ingredients-gluten-free flour, shortening or butter, and cold water.
Provided by Jolinda Hackett
Categories Dessert Pie Ingredient
Time 30m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Heat the oven to 400 F. Have an 8-inch pie pan at the ready.
- In a medium bowl, cut the shortening or butter into the gluten-free flour until crumbly.
- Add the cold water and use your hands to work the dough until soft. The mixture will be crumbly at first but will slowly come together. Do not overmix.
- Form the dough into a single ball.
- Place the dough in an 8-inch pie pan and press it into the bottom and sides. You can use the back of a spoon, a fork, or even your fingers. Alternatively, you can roll out the dough , line the pan with the rolled-out dough and crimp the edges.
- Use a fork to prick the bottom of the crust a few times. This allows steam to escape as needed and helps to ensure that your pie will bake evenly and smoothly.
- Place your prepared pie crust in the heated oven and bake for 12 to 15 minutes, or until the edges of the pie crust are golden brown. Cool completely on a wire rack before adding pie filling.
Nutrition Facts : Calories 224 kcal, Carbohydrate 24 g, Cholesterol 7 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 0 mg, Sugar 0 g, Fat 13 g, ServingSize 1 crust (4 servings), UnsaturatedFat 0 g
GLUTEN-FREE PIE DOUGH
This pie dough comes out tender and flaky and is a wonderful accompaniment to pumpkin filling. There are two secrets to great pie crust. One: Work cold. You want cold flours, cold fats and cold water. Be patient in between steps when you have to refrigerate or freeze here. It's worth the wait. Two: You will see that this recipe is written in ounces. You want 9 ounces of combined flours, 6 ounces of fats and 3 ounces of water. It's a classic 3-2-1 ratio for pie crust. Just like the gluten ones. If you don't have a kitchen scale, you'll want one for this recipe.
Provided by Shauna Ahern
Categories dessert
Time 2h20m
Yield One 9-inch pie crust
Number Of Ingredients 9
Steps:
- Put the sweet rice flour, sorghum flour, corn flour and potato starch in a large bowl and whisk to combine. Add the xanthan gum, guar gum and salt.
- Cube the butter and leaf lard into 1-inch pieces. Lay them gently on the flours. Put the bowl in the freezer for 15 minutes.
- Working quickly, take the bowl out of the freezer. Using a pastry blender or your hands, work the butter and leaf lard into the flours, coating the fat, until the butter and leaf lard are the size of peas. Don't go too far. You still want to see the fats in the flours.
- Pour 3 ounces cold water onto the mixture. Stir gently with your hands. You are looking for the flours and fats to be just wet enough that they stick together when pinched. You might need to add an additional tablespoon or two water, depending on the day. If you add a bit too much water, that's okay. A wet dough is better than a dry dough.
- Bring the dough together into a ball. Gently flatten it into a disc. Wrap it in plastic wrap.
- Refrigerate the dough for at least 1 hour.
- Place the disc of dough between two pieces of plastic wrap (you can also use wax paper or parchment paper). Working from the center outward, gently roll out the dough into a 10-inch circle.
- Remove the top layer of plastic wrap and gently fit the pie dough into a 9-inch pie pan. Settle it in gently. Don't stretch or push it around too much. Remove the second piece of plastic wrap. If the dough breaks, take small pieces of the dough and fill in any holes, smoothing the dough with slightly moistened fingers. Crimp the edges.
- Put the pie pan in the refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Place a buttered piece of foil on the pie dough, nestling it gently against the sides. Fill the foil with dried beans or pie weights.
- Bake the pie dough for about 20 minutes. Remove the beans and aluminum foil and return the pie dough to the oven for an additional 8 minutes.
- You now have a blind-baked pie crust, ready to finish with pumpkin filling.
GLUTEN-FREE PIE CRUST
A delicious, buttery gluten-free pie crust! This recipe is adapted from an interpretation of Rebecca Reilly's "Gluten-Free Baking" as posted on the SillyYaks celiac disease e-mail list. Works well with dessert and savory recipes alike. This recipe makes one crust (double if your recipe requires a top crust).
Provided by Whats Cooking
Categories Dessert
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Sift dry ingredients together in a large bowl. Cut the butter into small chunks (about 1/2" thick) and add to dry ingredients. Work it into the dry ingredients using a pastry cutter or your finger tips, mashing until the butter has crumbled into pea-size pieces.
- Make a well in the dry ingredients. Pour the egg and apple cider vinegar into the well, and use a fork to stir gently, outwards from the center. Once all the ingredients are incorporated, drizzle the ice-cold water into the mixture very slowly, just a little at a time. Only add water until the mixture has become a cohesive ball of dough that's just moist enough to handle without being wet.
- Place ball between two large pieces of parchment paper. Using hands or rolling pin, gently push the dough outward, equally in all directions, until it is a pie-sized thick, even disc of dough. Leave between parchment paper layers and seal well in plastic wrap or ziploc bag. Refrigerate for at least two hours. Remove the dough from the refrigerator and allow to sit at room temperature for 15-20 minutes.
- Leaving the dough in between two parchment paper layers, roll it out gently, as thin as you can. When the dough is between 1/4" and 1/3" thick, remove the top layer of parchment and even out the edges of the crust. Place a pie pan with the top side down over the dough (centered) and then carefully flip paper, dough and pan over so that the dough drapes into the pan. Carefully peel away parchment. Use your fingers to make sure the dough touches all the corners of the pan. If any holes have already formed at this point, mend them with a finger or pastry brush dampened in egg white or water, or with excess dough.
- Use in your favorite pie recipes, or roll out for use in a galette or other pastry. You can prebake this crust if you like, but it doesn't require prebaking.
Nutrition Facts : Calories 220.9, Fat 12.5, SaturatedFat 7.6, Cholesterol 57, Sodium 169.2, Carbohydrate 24.6, Fiber 1.3, Sugar 0.5, Protein 2.8
GLUTEN-FREE PIE CRUST
Quick, Easy, 3 Ingredients, and tastes good. What else could you ask for?! Gluten-Free (flourless) pie crust, fill with your favorite pie, cheesecake, etc.
Provided by Miss Candiquik
Categories Dessert
Time 13m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F.
- Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed and push into an 8" round pie pan.
- Bake for 10 min or until slightly browned on edges (be careful as there is a fine line between baked and burnt).
Nutrition Facts : Calories 171.8, Fat 15.2, SaturatedFat 5.4, Cholesterol 20.3, Sodium 54.6, Carbohydrate 7.7, Fiber 1.8, Sugar 5.4, Protein 3.2
PERFECT GLUTEN FREE PIE CRUST
Annalise Roberts' "Traditional Pie Crust" recipe. Perfect every time. I tried to approximate her recommended flour blend. If you use your own flour blend please measure 1 cup plus 2 TB your flour blend, PLUS 2 TB sweet rice flour. Don't skip the sweet rice flour :)
Provided by jude503
Categories Dessert
Time 45m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 10
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.
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