NEVER-FAIL GLUTEN-FREE PIE CRUST
A gluten-free pie crust using common ingredients. I've adjusted the method over time and have found this final recipe to work every time. It is perfect for both sweet and savory dishes. The trick is leaving large chunks of butter, whole, so they create a flaky crust. The baked crust holds its shape quite well and delivers a nice slice of filled pie beautifully without falling apart.
Provided by Buckwheat Queen
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h10m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 16.5 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 2.2 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 90.6 mg, Sugar 0.8 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
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
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