Pie Crust, Gluten-Free

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apple-pieThis is a great gluten-free crust that can be rolled out. The recipe has been adapted and veganized from Gluten-Free On A Shoe String.
 
2 1/2 cups All Purpose Gluten-Free Flour (We use Bob’s Red Mill)
1 teaspoon xanthan gum
1/2 tsp baking powder
1/2 cup confectioner’s sugar
10 Tablespoons organic canola oil, olive oil or vegan butter
1 teaspoon vanilla extract
Ice water, about 6 Tablespoons

Makes 2 crusts, or one top and one bottom crust.

Place the flour, gum, baking powder and sugar in a stand mixer or food processor. Pulse or mix on slow speed to blend ingredients. Add in oil or vegan butter and pulse/mix on slow speed to incorporate. Add vanilla and ice water, a couple of tablespoons at a time to make a dough. Remove the wet dough and place in a bowl.

Knead the dough to smooth it out and then wrap it in wax paper. Let chill in the refrigerator at least 30 minutes.

When ready to use, remove from refrigerator. It may need to warm up slightly so you can knead it.

Take about 1/2 of the dough and place it on a floured sheet of wax paper. Pat it down into a flat circle. Cover with another sheet of wax paper.
gluten-free-pie-crust

Roll with a rolling pin from the center out to all sides, flattening the dough into a larger circle. Continue to roll until dough is about 1/4 inch thick and slightly larger in size than your pie plate.

Carefully remove top sheet of wax paper. With two hands, carefully lift the dough, flip it over onto the pie dish. Press it into the dish. Gently remove the wax paper. If any of the dough pulls, rips or tears it can be pressed back into the pie dish. Trim and decorate edges. Repeat with remaining dough to line under pie dish or make a top crust.

If your recipe calls for a pre-baked pie crust, preheat oven to 385 oF. Line the unpricked pastry dough with a circle of parchment paper, cut to fit the bottom of the plate. Fill with pie weights, dried beans or uncooked rice. I use a small souffle dish that fits perfectly inside my pie dish. Bake 20-25 minutes or until edges are golden brown. Remove paper and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.

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