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. 

 

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

 

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

 

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

 

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

 

Carefully peel off parchment paper 

 

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) 

 

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

 

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. 

 

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  

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