Jan 282013
 

 


Finished Gluten Free Pie Crust

 

 

Let’s talk about gluten free pie crust. If you’ve tried the store bought brands you may have walked away thinking “Do I have to give up pie?” and the answer is no just make your own pie crust. Like most things gluten free I have found the home made version to be so much better. And don’t even get me started on the nasty tasting gluten free tortilla’s you can buy!!! 

 

I have included step by step instructions with photo’s to help you with making your pie crust and at the bottom of the gluten free pie crust blog you can print out the recipe or save it to an online recipe box if you prefer. 

 

First you will need: 

 

3/4 cup sorghum flour
3/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch or gf corn starch
1/2 tsp xanthan gum
1/8 tsp salt
3 tbs sugar
3 tbs whipping cream
1 egg
1 egg yolk 

 

Blend flours, salt, sugar and xanthan gum. Beat together with butter on medium speed until dough resembles coarse crumbs. 

Gluten Free Pie Crust Recipe

 

Beat in 3 tbs whipping cream and one egg until well blended and you can make a ball with the dough. 

Mixing Gluten Free Pie Crust

 

Cover dough with parchment paper. Put paper in freezer bag and let sit in the fridge for one hour. 

Gluten Free Pie Crust out of fridge

 

Roll dough into 10 inch circle. I put my dough on a piece of parchment paper and flatten it out a little. 

Gluten Free Pie Crust on parchment paper

 

I then place another piece of parchment paper on top and roll out the dough 

How to roll out pie crust

 

Carefully peel off parchment paper 

Rolled out Gluten Free Pie Crust

 

Set your pie pan upside down in the middle of pie crust. Slide your hand under the parchment paper while holding onto the top of pan with other hand slide off of counter then flip over crust and pan. (Sorry no hands free for a picture of the flip) 

Flip Pie Crust Into Dish

 

Press dough into pie pan. Trim edges to fit pan and flute edges of crusts. Prick bottom of crust with fork. 

Fluting edge of Pie Crust

 

Brush with egg white or egg yolk is desired. Cover edges of crust with foil to prevent over browning and bake according to pie recipe instructions. 

Gluten Free Pumpkin Pie

 

And there you have it a beautiful flaky pie crust you can proudly serve and no one will know it’s gluten free. The best part…it taste wonderful. Thank you for stopping by our recipe blog. Scroll to the bottom of the page for the printed recipe. 

 

Faith Gauthier  

Kitchen Products To Help You Get Started

Gluten Free Pie Crust

Rating: 41

Prep Time: 1 hour, 30 minutes

Serving Size: 8

Gluten Free Pie Crust

Ingredients

  • 3/4 cup sorghum flour
  • 3/4 cup white rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch or gf corn starch
  • 1/2 tsp xanthan gum
  • 1/8 tsp salt
  • 3 tbs sugar
  • 1/2 cup of butter
  • 3 tbs whipping cream
  • 1 egg
  • 1 egg yolk

Instructions

  1. Blend flours, salt, sugar, and xanthan gum
  2. Beat together with butter on medium speed until dough resembles coarse crumbs
  3. Beat in 3 tbs whipping cream and one egg until well blended and you can make a ball with dough
  4. Cover dough with parch mate paper and place in freezer bag. Place in fridge for 1 hour.
  5. Roll dough into 10 inch circle. Press into 9 inch pie pan
  6. Trim edges of crust to fit pie pan
  7. Prick bottom of pie crust with fork all over
  8. Brush with egg white if desired
  9. Bake crust according to pie recipe instructions
http://theinspirededge.com/2013/01/gluten-free-pie-crust/

 

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