My Favorite Gluten Free Pie Crust

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This recipe makes my all time favorite gluten free pie crust. It is a spin off my regular pie crust, the one I made for decades until we found out my husband had to be gluten free for health reasons.

When I decided to convert my original recipe, I was very aware that gluten-free baking is tricky because gluten adds a lot of value to baked goods: bounce, lightness, and great mouth-fill. For these reasons, replacing the tendencies and the texture of wheat flour is no easy task.

I first decided to convert my crust recipe for Thanksgiving. Every year I bake a dozen pies for those who will gather around my kitchen table. Of course, there are the traditional pumpkin, pecan, and apple pies. There are also always surprises, pies I have never baked before. Over the years, some of them have joined the ranks of traditional pies, others met an early demise in the trash bin or were fed to the chickens.

I wanted the Love of my Life to also be given the opportunity to partake in our yearly sugar-induced coma.

 

Favorite Gluten-Free Pie Crust

This simple gluten-free pie crust is pretty easy to work with as far as gluten-free crust goes. My past experiments ended up falling apart before I could successfully transfer them to my pie plate. Something which was utterly frustrating.

Once baked, this gluten-free crust was flak, rich, and (as cliche as it sounds) perfect. The greatest compliment came from my husband. A friend of his came over for dessert and my young twins were describing the pie selection thus: “this pie is gluten-free, this one is regular, this one is…” In the midst of their lengthy description, hubs interrupted them to say: “It doesn’t matter, pick whichever pie you want; you won’t be able to tell the difference.”

Oh, how I love that man!

It was the best compliment because it was genuine and honest. This gluten-free crust tasted almost identical to a regular wheat crust.

Overall, I am very satisfied with this crust recipe and I doubt I’ll be making any changes to it in the future.

 

Notes and Tips

As a personal choice, I prefer to use non-hydrogenated vegetable shortening rather than Crisco. You could use any shortening which you prefer. Another option would be to use lard in which case I would recommend a grass-fed lard.

I would not substitute the shortening with butter. When I tried it, the crust seemed hard rather than flaky.

In this recipe, I use my own gluten-free mix:

Another – simpler – recipe is as follows:

Additionally, you may be able to substitute my homemade mix with a premade all-purpose gluten-free mix although I have never tried it.

 

favorite Gluten-Free Pie Crust

 

My Favorite Gluten-Free Pie Crust

In a large bowl, place the gluten-free flour mix and the salt.

Mix.

Add the cold shortening and work it in with either a pastry blender (this is the easiest way), two knives (my least favorite method), or the tip of your fingers until it resembles coarse sand. Make a well in the center and set aside.

In a small bowl, crack the egg. Add the cold water and the apple cider vinegar. Combine well with a whisk.

Pour the water-egg mixture into your prepared flour. Mix with a fork. When the fork is no longer effective, use lightly floured hands (you can use rice flour or cornstarch) and continue working your dough until you have a nice, soft, bouncy, round ball.

Place a piece of plastic over the bowl or a dish towel and let it sit on your counter-top for 15 to 20 minutes.

At this point, cut your dough into two halves.

I prefer to work my dough on a Silpat mat. I lightly spread some cornstarch on top of it before placing the dough and rolling it out. You could also use a lightly floured surface, but keep in mind that if you use too much flour; your dough will become tough and crumbly.

I flatten the dough with my hands as much as I can. At this point, I use another Silpat mat -as it makes the task of rolling the dough much easier – but you could also use wax paper. First, lightly brush some cornstarch on it as well.

Roll your dough out to the desired size and thickness. Very gently peel the Silpat mat – or wax paper – and transfer to a prepared pie plate.

From this point, follow your pie recipe as written.

Makes two crusts.

 

My Favorite Gluten Free Pie Crust

My Favorite Gluten Free Pie Crust

Ingredients

  • 3 cups of my gluten-free flour mix (see notes) or a prepared all-purpose gluten-free flour mix
  • 1 1/3 cups non-hydrogenated vegetable shortening
  • A pinch salt
  • 1 egg, lightly beaten
  • 1 tablespoon apple cider vinegar
  • 4 to 5 tablespoons cold water

Instructions

In a large bowl, place the gluten-free flour mix and the salt.

Mix.

Add the cold shortening and work it in with either a pastry blender (this is the easiest way), two knives (my least favorite method), or the tip of your fingers until it resembles coarse sand. Make a well in the center and set aside.

In a small bowl, crack the egg. Add the cold water and the apple cider vinegar. Combine well with a whisk.

Pour the water-egg mixture into your prepared flour. Mix with a fork. When the fork is no longer effective, use lightly floured hands (you can use rice flour or cornstarch) and continue working your dough until you have a nice, soft, bouncy, round ball.

Place a piece of plastic over the bowl or a dish towel and let it sit on your counter-top for 15 to 20 minutes.

At this point, cut your dough into two halves.

I prefer to work my dough on a Silpat mat. I lightly spread some cornstarch on top of it before placing the dough and rolling it out. You could also use a lightly floured surface, but keep in mind that if you use too much flour; your dough will become tough and crumbly.

I flatten the dough with my hands as much as I can. At this point, I use another Silpat mat -as it makes the task of rolling the dough much easier - but you could also use wax paper. First, lightly brush some cornstarch on it as well.

Roll your dough out to the desired size and thickness. Very gently peel the Silpat mat - or wax paper - and transfer to a prepared pie plate.

From this point, follow your pie recipe as written.

Makes two crusts.

Notes

Option 1: 1 cup white rice flour 1/2 cup sweet rice flour 1/2 cup tapioca starch 2 teaspoons xanthan gum 2 teaspoons gelatin

Option 2: 2 cups white rice flour 1 cup tapioca starch 1.5 teaspoons xanthan gum

http://www.florencewitt.org/gluten-free-pie-crust/

 

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