Wednesday, January 4, 2012

Gluten Free Pie Crust


Dear friends, I have a wonderful recipe for you. Especially if you don't eat gluten. But even if you do, this pie crust recipe is the best I've tasted, regardless of it being gluten free. Read on.

My mother made this over Christmas. And then she made it again, and then again, because it made such pretty pie crust and crackers (yes, crackers). "Oh, it's a melt-away!" she declared. Meaning that it melts in your mouth. It's true, it really does melt in your mouth, after first being crispy and flaky. She got the recipe from a friend.

You can use this recipe to make sweet or savory pies. Or, as my mother did, you can just roll out the dough, sprinkle with salt, sesame seeds, and herbs, and make crackers. Cut them up once they're done baking.

I recommend that you pre-bake the crust for 5-10 minutes before filling so that the bottom crust can fully bake. The original recipe calls for 350 degrees, but we had better results at 400 degrees. If you do a savory filling, you can combine cooked veggies like onions, carrots, celery, and potatoes, and add in chicken or pot roast. Make a roux of butter and flour by melting the butter in a skillet and slowly whisking in the flour; this can be added to thicken the savory filling.

I hope you find this gluten free pie crust recipe useful, even if it is just to share with a gluten free friend of yours. Enjoy!


Gluten Free Pie Crust
Makes two crusts (top and bottom)

2 cups Bob's Red Mill Gluten free all purpose baking flour
1 tsp salt
2 tsps xanthan gum (Bob's Red Mill)
1 tsp guar gum (Bob's Red Mill)
1/2 cup (1 stick) cold butter, cut into small pieces (you can also use a dairy free product that is like butter)
7 or 8 tablespoons of water, maybe more
Tapioca flour for rolling

Mix baking flour, salt, xanthan gum, and guar gum together. Cut in butter with a pastry blender or two knives. Add the water, one tablespoon at a time, mixing it in with a fork, just until you can gather the dough into a slightly sticky ball
Roll out about half the dough for the bottom crust, using plenty of tapioca flour on the rolling surface, rolling pin and your hands. This helps the crust crisp better as it bakes.
Paint the bottom of the crust with oil once it is in the pan. This will keep it from seeming uncooked/soggy from the filling. Paint the top crust with oil as well to help it brown.
Bake at 400 degrees for about 45 minutes or until golden.

Printable Recipe
 

Other recipes you might like:
 
Chocolate Mousse
 
Almond Cake
 
Apricot Pie

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