PASTRY RECIPE FOR PIE CRUST - GLUTEN FREE
Posted on behalf of Yahoo Group SillyYaks. This is the BEST pie crust I have ever made, even pre-gf! It is gluten free, and dairy free and can be made soy free as well.It is not crumbly, but it rolls out best between sheets of parchment paper. It has a wonderful taste and holds it shape well. I've used it to make whole pies and even turn-over style individual pies. --Mariann [my version of a recipe from the AiA Gluten & Dairy Free Cookbook.]
Provided by DoveChocolatierinKY
Categories Dessert
Time 22m
Yield 1 pie crust, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- *Mix flours, salt, and xanthan gum in a bowl. Rub in the margarine,but not too much. The mixture should resemble baked beans rather than breadcrumbs.
- *In a separate bowl, whisk together the egg, vinegar and ice water.
- Slowly stir the egg mix into the flour mix, until a ball is formed.
- *Knead the pastry (with a little gf flour if needed) for 2-3 minutes.
- Wrap the pastry and place in the fridge for at least an hour. **It can be frozen at this stage.
- *If the pastry is a little hard when removed from the fridge, knead again a little bit.
- *Roll out on a floured surface. Place in pie pan and follow baking instructions for your pie recipe.
- *If cooked pastry is needed for your recipe the pastry can be cooked at 425 degrees for 10-12 minutes.
- ***substitute Spectrum Naturals Organic Shortening to make it soy free. This is a non-hydrogenated, trans fat free vegetable shortening made from palm oil.
Nutrition Facts : Calories 402.2, Fat 24.6, SaturatedFat 5.3, Cholesterol 46.5, Sodium 436.3, Carbohydrate 40.3, Fiber 1.5, Sugar 0.5, Protein 4.9
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
Make and share this Gluten Free Pie Crust recipe from Food.com.
Provided by BigFatMomma
Categories Dessert
Time 30m
Yield 1 9
Number Of Ingredients 6
Steps:
- Stir dry ingredients together, making sure xanthan gum is evenly distributed.
- Cut in butter or oil and add honey.
- Add cold water a little at a time until a ball is formed.
- Roll dough to 1/8" thickness between two sheets of aluminum foil.
- Peel top sheet of foil off, and invert dough onto a 9" pie pan.
- Peel off other foil sheet.
- Prick dough with fork, and bake at 350 for 15 minutes until brown.
GLUTEN-FREE PIE CRUST
I have tried a lot of recipes trying to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.
Provided by Sandra LeRose
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h20m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 15.8 g, Cholesterol 50 mg, Fat 11 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 6.6 g, Sodium 80.5 mg, Sugar 0.9 g
GLUTEN FREE PIE PASTRY
One of the best recipes for gluten free pastry that I've tried....and I've tried many. This recipe comes from Canadian Living with my own modification in that I add the egg yolk to the crust. *This recipe makes 1 double crust or two single crusts. *I halved the recipe with great success to make one single crust for a lemon meringue pie you see in the picture. 1 egg yolk is approximately 1 tablespoon, so use 1/2 of a tablespoon if you want to make one single crust. Followed recipe # 118361 for the filling and meringue. I baked the single crust @ 400 degrees F. in glass (Pyrex) pie plate for 12 minutes or until it was golden. Note that cook time is just for single crust pie only.
Provided by farmfloosie
Categories Dessert
Time 45m
Yield 2 pie shells, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, whisk together brown, white and sweet rice flours, tapioca starch, granulated sugar, xanthan gum and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.
- Stir ice water, beaten egg yolk and vinegar together in a small bowl; drizzle over flour mixture, tossing with fork until ragged dough forms and adding up to 2 tbsp more ice water if necessary. Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make- ahead: Refrigerate for up to 24 hours.).
- Between 2 pieces of parchment paper, roll out 1 disc, pressing edges together if cracks form, into 12-inch (30 cm) circle. Peel off top paper; replace over pastry. Gently turn over; peel off top paper. Transfer, pastry side down, to 9-inch (23 cm) pie plate; peel off paper. Fit pastry into pie plate.
- * For single crust pie, turn edge under and flute. Prick bottom and sides with fork. Bake 10-15 minutes (I used Pyrex-glass pie plate) at 400°F or until crust is golden.
- * For double crust pie, add filling of choice. Roll out top crust. Moisten bottom crust with water, and add Place pastry circle over filling; peel off paper. Trim, if necessary, to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom rim; crimp with fork. Bake on bottom rack in 425F (220C) oven for 10 minutes. Reduce heat to 350F (180C); bake until bubbly and bottom is golden, about 1 hour. Let cool in pan on rack.
Nutrition Facts : Calories 464.3, Fat 32.3, SaturatedFat 19.9, Cholesterol 109, Sodium 370, Carbohydrate 40.3, Fiber 1.6, Sugar 2.3, Protein 3.8
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.
GLUTEN-FREE PIE/TART PASTRY
Make and share this Gluten-Free Pie/Tart Pastry recipe from Food.com.
Provided by katii
Categories Dessert
Time 25m
Yield 1 pie shell, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, sugar, and salt in a bowl; stir.
- Stir oil, applesauce, and milk together; add to dry mixture.
- Mix until it forms a ball; roll between 2 sheets of waxed paper or press into a greased 9" pie plate.
- Prick with a fork and bake in a preheated 400* oven for 10-15 minutes for a baked pie shell.
- Fill before baking if the recipe calls for an unbaked pie shell.
- Enjoy!
Nutrition Facts : Calories 68, Fat 7, SaturatedFat 1, Cholesterol 0.5, Sodium 147.4, Carbohydrate 1.6, Fiber 0.1, Sugar 0.5, Protein 0.1
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