Gluten free pie crust that let's you update your favorite pie recipe. After all, fall is a great time for pies.
Combine flour blend, sugar, xanthan gum and salt in large bowl. Cut in butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.
Combine egg, cold water and apple cider vinegar in small bowl; beat with fork until mixed. Add egg mixture to flour blend mixture; stir just until moistened. Shape pastry into a ball; flatten slightly. Wrap in plastic food wrap; refrigerate until chilled (at least 1 hour).
Remove from refrigerator; let stand 15 minutes at room temperature. Unwrap pastry; place onto parchment paper lightly floured with gluten-free flour blend. Lightly flour pastry with gluten-free flour blend; top with another sheet of parchment paper. Roll out pastry into 12-inch circle. Transfer pastry to ungreased 9-inch pie pan, pressing firmly against bottom and sides and sealing any cracks as necessary. Crimp or flute edge. Fill and bake according to pie recipe directions.
For baked unfilled pie shell, prick crust all over with fork. Bake at 475°F. for 8 to 10 minutes or until lightly browned. Fill as desired.
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, however, the FDA and USDA have yet to define the term "gluten-free." We recommend reading all ingredient labels on food products thoroughly.
Dietary Fiber: 1g
This is by far the best gf pastry crust I have ever worked with! I was even able to do a lattice top. This dough was very strong. Amazing recipe!
I had a rough time with the dough. It was very sticky when I put it into the fridge to chill, it seemed better once chilled, but after I rolled it in between the parchment paper, it was completely stuck to the paper. So, I put the whole thing in the freezer and kept checking it every few minutes until the paper pulled away from the dough. I will try this recipe again though until I can get it right. :)
This crust was very good! It was easier to handle than I had expected and was very flavorful and held together very well for serving. Thanks so much!
Crust was easy to work with and browned beautifully. I substituted cassava flour for the tapioca starch and it worked just fine. For the cold shortening I used coconut oil. I used plastic wrap instead of parchment to cover the dough when I rolled it out and this worked beautifully. I would suggest using a piece of foil under the wrack to catch spills. For some reason there was "spatter" my guess is from the fat content. This is a keeper!
Dough handles well. Good flavor and finished texture - not gritty.
Made this crust for apple pie for my daughter. We all thought this crust was absolutely delicious. My advice for rolling the dough is to make sure you use morn than a light dusting. The dough is a little sticker than other pie crust doughs but this is absolutely a keeper and will be my go to gluten free crust.
I needed to add more flour than called for because it was too sticky to roll out with the amount called for. I made it with pumpkin pie filling and it was just fine. It doesn't have that grainy quality a lot of wheat free baked goods have.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3071
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