Who doesn’t love a delicious pie right? Well GF Pie Crusts are not always readily available at your local grocery store, especially if you are concerned about other Allergens in the Ingredient List. Now you can easily make your own Pie Crust and save yourself the worry. I am not a huge pie fan, but I would definitely love to just whip one up during one of my cravings or for a special occasion.

Gluten Free Pie Crust

 

Single Pie Crust

Dry Ingredients

1/2 Cup – White Rice Flour, plus more for dusting (*I use Basmati or Jasmine Rice instead of Enriched White Rice)

1/4 Cup – Cornstarch

1/4 Cup – Potato Starch

1 1/2 Tsp – Granulated Sugar

1/4 Tsp – Salt

Wet Ingredients

1/4 Cup (1/2 stick) – Cold Butter, cut into pieces (DF – use  1/4 cup coconut butter spread)

1 Large Egg

1 to 2 Tbsp – Cold Water

 

Double Pie Crust

Dry Ingredients

1 Cup – White Rice Flour, plus more for dusting (*I use Basmati or Jasmine Rice instead of Enriched White Rice)

1/2 Cup – Cornstarch

1/2 Cup – Potato Starch

1 Tbsp – Granulated Sugar

1/2 Tsp – Salt

Wet Ingredients

1/2 Cup (1 stick) – Cold Butter, cut into pieces (DF – use 1/2 cup coconut butter spread)

1 Large Egg

3 to 4 Tbsp – Cold Water

 

  1. In a large bowl, whisk together dry ingredients.
  2. Using a fork or pastry cutter, work butter or shortening into flour mixture (Note: There should be NO large nuggets of butter/shortening remaining). Add egg and water. If dough is dry, add more water 1 Tsp at a time. Stir until dough forms.
  3. Wrap the dough in plastic wrap and chill for 1 hour. (Note: If making a double crust, divide dough in half and wrap each half separately).
  4. Remove dough from the refrigerator and place on the counter for 15 minutes.

 

Now let’s tackle rolling out the dough

If you try to roll cold piecrust it will break apart. When it comes time to roll out the dough, take it out of the refrigerator 15 minutes prior to rolling it out. Place a large piece of parchment paper or plastic wrap on your work area. Put the dough down in the middle of the work area. Generously white rice flour the top of the dough round. Cover dough with another piece of parchment or plastic wrap. Roll the piecrust out to about 1/4-inch thickness. Remove the top piece of parchment or plastic wrap. Place your pie pan upside down onto the middle of the rolled out crust. Slip your hand under the crust and quickly flip the crust into the pan. Once the pan is right side up, slowly pull the parchment paper or plastic wrap off of the crust. Flute or crimp the edges of your crust as desired.

*Side Note: You can also take the dough ball in the palm of your hand and flatten the center against your palm. Then place the dough in the center of your pie pan and carefully press the dough outwardly and up the sides of the pan using your fingers. Works great and uses all the dough. 

 

 

Cookie Crust

1 1/2 Cups – Crushed GF Cookies(graham crackers, vanilla, or chocolate, gingersnap)

6 Tbsp – Butter, melted

2 Tbsp – Sugar (or more to taste)

  1. Preheat oven to 350 F. In a medium bowl, combine all ingredients.
  2. Press the mixture into a 9-inch pie pan. Crust should cover the bottom and sides of the pan.
  3. Bake the crust for about 10 minutes. Allow to cool before using.

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