You have done a great job. Thank you so much! I would love to know where to get a pastry cloth such as the one you use in the video. It appears to be wrapped around something also. Could you share that information? Hi, Connie, of course! Here is an affiliate link to buy both of them together on amazon: Bethany Pastry Cloth and board , but of course feel free to shop around! Thank you for sharing this pie crust recipe, Nicole. Love it. Thanks again! Would it make a difference if you used metal, or glass, or ceramic?
Sounds like a super recipe, by the way. If you are using this recipe for a filled pie apple , would you still partake the crust? And if so, how long would you bake an apple pie after partaking the crust? Just follow the instructions! There is no one-size-fits-all. You can use your hands to help bring the dough together. You should not need more than tablespoons total. Wrap each dough disk in plastic wrap and chill for at least 30 minutes or up to 3 days.
When the dough is ready to roll out, line your work space with 2 pieces of plastic wrap arranged in a square. You need a big enough surface area to roll the dough out into at least a 12 inch diameter.
Sprinkle the plastic wrap with gluten free all-purpose flour so the dough won't stick. Place one disk of the dough in the center of your prepared space. Top with a little sprinkle of flour and two additional pieces of plastic wrap. Roll the dough out into a 12 inch diameter to fit a 9 inch pie plate. Gently remove the top layer of plastic wrap and use the bottom layer of plastic wrap to carefully flip some of the dough over the rolling pin.
If you're making a double crust pie, add the filling to the bottom crust. Then roll the top crust just as you rolled the bottom and transfer to the pie. Crimp the crust and bake accordingly to your recipe directions. Recipe Tags:. Total: 27 mins Prep: 15 mins Cook: 12 mins Yield: 1 crust 4 servings.
Gather the ingredients. Heat the oven to F. Two words: xantham gum. This is your secret weapon. Using all-purpose gluten-free flour that has xantham gum in the mix will help fight that dreaded crumbly texture that GF baked goods sometimes suffer from.
Xantham gum actually imitates gluten by making your dough stretchy and workable. Our favorite brand is Cup4Cup. Adding sour cream to your dough might sound wacky, but it works. Preferably a brand new pie pan as any old crust hidden in the grooves of that pan will cause her to have an immune rreaction.
What a sweet friend you are Chelsea! Most of our friends are afraid to try and make anything for our family, so I think you are awesome!! God Bless you! I live in Canada, so that could be why. Very sad experience! My first attempt at gluten-free baking, I have a friend staying with us that is gluten intolerant. I tried three times to get the rolled crust into the pie plate, each time it crumbled to bits on the way, not enough water? I added more cold water, rolled it out again and tried again with slightly better results each time.
The final time I just pieced it together best I could in the plate and moved on. I just laid the top crust across the pie in pieces since there was no way to piece it back together. It looked terrible but I hoped it would taste okay anyway. When I tried to serve it the crust was dry and crumbly, the filling was dry, nobody complained but my husband asked me not to do gluten-free again. Can I try the same dough but with the parchment paper?
I stored it in the refrigerator, should I let it warm up before working with it? Please help, the holidays are coming!!
Hi Lady J, It sounds like you had a combination of things that went wrong. Then I slide my hand under and flip it over right into the pan. There are typically a few little cracks to repair, but otherwise, it holds together beautifully. Guess the butter needs to be cold. Mine was room temp — bad. So soft of a crust, just spread it in and dollloped it on for the top crust. Will remember next time. I love to bake but pie crust has been my nemesis for years — for some reason I can never quite get it right.
I may be a gluten lover, but this may become my new go-to pie crust recipe! Hi JD! I followed the recipe using the option of butter. What did I do wrong? Did you use the eggs? You also may have needed a bit more moisture. Hopefully that helps. Thank you Erika!
I did use the eggs. We are from VT and not used to the change in baking! Clearly this one needs some extra special something to help with the altitude. I will say the flavor was delicious, we had it tonight and although it was a crumb crust instead of a pie crust, we all thought it still tastes really good! First attempt at GF pie-crust and it was lovely. Thank you! Hi Kellie! I can hardly wait to taste this! I did a Dutch Apple filling and lattice top! God bless you!! Very flaky crust, nice texture, and almost identical in taste to gluten pie crust.
Dough was easy to handle although I chilled it before rolling out and after I flipped it into the pie dish. Just a bit of chilling made it easier to handle. Crust around the rim was just a tad harder—I guess that is from the extra handling to make the rim. Will definitely be passing this one on and using it from now on.
I made a streusel topping using GF flour. Next time I may add a bit of oatmeal to that as it sort of disintegrated into the apple pie. Thank you so much for the comment!
In a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.
Gluten-Free Pie Dough. Rating: 3. Read Reviews Add Review. Save Pin Print ellipsis More. Cook's Notes To store, refrigerate, wrapped tightly in plastic, up to 3 days. Reviews Rating: 5 stars. Thanks so much for this great recipe. I used cup for cup to make it and it turned out just fine. It does take a bit of extra time versus purchasing a gluten-free pie crust at the store, but the fresh flaky crust at the end of it is worth it. Bake for 15 — 18 minutes or until cooked through.
This gluten-free pie crust recipe makes two, inch gluten-free pie crusts. There is a dairy-free and vegan option if you need a gluten-free vegan pie crust.
Just another tip about gluten-free pies in general. I always bake my gluten-free pies on a baking sheet in case the filling bubbles out. It helps prevent a mess in the oven. I had some extra gluten-free pie crust dough leftover, so I used leaf cutouts to decorate the top.
This gluten-free pie crust is versatile and works with savory and sweet gluten-free pies. If you are interested in more of a lattice look, I also used this gluten-free pie crust in my gluten-free cherry pie.
I placed one pie crust on the bottom, added filling to the center, then cut the second gluten-free vegan pie crust into strips. Remove the weights, and bake for an additional 10 to 15 minutes, until the crust is a light golden brown.
If you're baking a custard pie in this crust, we recommend pre-baking as directed above, then cooling the crust until you can touch it comfortably before pouring in the custard. Bake the custard-filled pie at the moderate heat such pies require; your recipe will indicate what that is. Don't forget the pie shield for this second bake as well. Fold the overhang under to form a ring around the pie plate. Prick the bottom all over with a fork. Line the crust with a large piece of parchment paper then pour in dried beans or pie weights to completely cover the bottom.
Bake 15 minutes. Remove the parchment and beans. Bake 5 minutes longer, or until light golden on the bottom. Do Ahead: The crust can be blind baked up to 1 day in advance.
Roll out one disk of dough, and transfer it to a 9-inch pie plate, making sure to get in the corners. Add your fruit filling, and dot with butter. Roll out the second piece of dough and lay it over top. Roll the overhang under pinching the top and bottom dough together to form a ring around the pie plate. Brush the top dough with egg wash and sprinkle with sugar.
Using a small knife, cut a few vents on top. Bake 35 minutes. If needed, lightly tent the top crust or edges if they start to look too brown near the end of cooking. The small chunks of butter will give you a flakier crust! The finished dough will still look shaggy and a bit floury in the food processor. The dough will come together on the countertop once you form it into a ball.This easy gluten-free pie crust tastes just as delicious as the white-flour crusts of my childhood! If you do eat gluten lucky you! Growing up, we celebrated birthdays and special occasions with slices of blueberry, all purpose gluten free flour pie crust recipe and pumpkin pie, not cake. My mom is a killer pie baker, and woe was the day I first went home for the holidays after cutting gluten out of my diet several years ago. My heart wrenched as everybody dug into their slices of pie, even though I had a lovely little gluten-free crisp all to myself. I finally hit the nail on the head with Cup 4 Cup flour this is not a paid endorsement or sponsored post! I tested a TON agents of shield season 4 episode 4 free different gluten free flour blends, and Cup 4 Cup had the best flavor and texture by far. Even better, it was also far easier to work with than other gluten free flours, which tended to be crumbly and hard to roll. This gluten free pie crust is ultra puropse with a classically rich, buttery oie. The recipe has become a staple in my kitchen, and nobody reipe tell that the crust is all purpose gluten free flour pie crust recipe free! Best of all, with just a few simple techniques, making perfect pie crust is all purpose gluten free flour pie crust recipe easier than you might think. The dough can be refrigerated for up to 2 days or frozen for up to 3 months. Meaning fgee can go ahead and whip up the pie crusts for your holiday pies months in advance! You can use all purpose gluten free flour pie crust recipe dough in any pie, tart or galette recipe sweet or savory! The dough makes enough for one 9-inch double crust pie, or 2 single crust pies or 2 galettes. You can make the dough several months in advance! Wrap the dough in plastic wrap, then freeze cust in a all purpose gluten free flour pie crust recipe freezer bag defrost the dough overnight in the refrigerator before using. Alternatively, refrigerate the dough tightly wrapped for up to 2 days. This clour free pie crust is virtually indistinguishable from regular pie crust! It is ultra flaky, all purpose gluten free flour pie crust recipe a rich, buttery flavor. This recipe calls for Cup 4 Cup gluten free flour. After testing several glutdn store-bought all-purpose flour blends, Cup 4 Cup had the best flavor and texture and was far tluten to work with than other flours. Instagram: FromScratchFast. Facebook: FromScratchFast. 2 teaspoons xanthan gum (omit if you use a blend that has xanthan). 1 cup butter (2 sticks), cold - cut into small pieces (or palm shortening, or shortening). tablespoons milk, cold (or dairy-. You can have the perfect recipe for pie crust in your baking toolbox. 1 1/2 cups ( g) all purpose gluten free flour (I highly recommend. A cup for cup all-purpose gluten-free flour blend is one that already has the I have also included a dairy-free option for this pie crust recipe. 1 1/4 cups (g) King Arthur Gluten-Free All-Purpose Flour; 1 tablespoon Bake the custard-filled pie at the moderate heat such pies require; your recipe will. Pastry Blender. Wooden Rolling Pin. Erika's All Purpose Gluten Free Flour. Salt. Eggs. Measuring Cups & Spoons. Parchment Baking Paper. 9" Glass Pie Dish. If you do eat gluten (lucky you!) you can use this same recipe and technique using regular all-purpose flour. I've included a step-by-step video on. This easy gluten free pie crust recipe for sweet and savory pies makes two Sprinkle the plastic wrap with gluten free all-purpose flour so the. When it comes to gluten-free baking, we've had good luck with Bob's Red Mill brand gluten-free all-purpose baking flour. As well as their almond flour. A quick note. Cupcake Bouquet. Pie crust Rustic Milk Pie Dough. Happy Thanksgiving! Peel off top layer of plastic wrap or parchment paper and invert into lightly greased or sprayed pie plate, and fix into pie plate. Same goes for during or after rolling it out. Get in Touch Chat Email. What kind of abuse are you reporting? Overall Average Rating:. I am here to tell you that by simply following a few simple rules, anybody can successfully make a flaky pie crust. Invert the crust on top of the filled pie, remove wrap and fix edge. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary. Continue Cancel.