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Pie Crust – Gluten Free Style

It’s hard to believe it’s November, which means Thanksgiving and Christmas are right around the corner and what comes with the holidays….

PIES!!!

Being gluten free can be a struggle, but that doesn’t mean you can’t still have good tasting food. Do if you are gluten free or you have a family member that is gluten free you might want to give this pie crust a try.

I got the base fro this recipe from my sister-in-law, but have tweaked it a little to make eaiser for me and it’s turned out great still.

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The thing with gluten free is there isn’t just one flour that will take the place of wheat flour. it usually involves multiple flours and that’s what we have going on here. I get most of my flours from nuts.com and sometimes Amazon.

Ingredient List: Gluten Free All Purpose Baking Flour (I use the one from nuts.com and love it!), Brown Rice Flour, (the finer the better) Almond Flour, Xanthan Gum (it will last for a long time. Sometimes you can find little packets in the gluten free section of Wal Mart), Guar Gum (Double the xanthan gum if you don’t want to buy this), Apple Cider Vinegar, Cream, Egg, Salt, Sugar, and Butter.

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First things first. Chop butter into cube and place it back in the fridge till needed.

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Next use a fork to whisk together the egg, cram and apple cider vinegar. Then set aside till needed.

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Whisk together all the dry ingredients.

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and inn the cold cubed butter and either use your hands to smash it and mix it together or use a pastry blender.

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It should be crumbly looking once you are done.

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Once you have all the butter worked out, then add the egg mixture to it and work it in with your hands till you can form it into dough balls.

At this point you might need to chill for 5-10 minutes before rolling it out.

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I hate rolling gluten free pie dough out because it can be crumbly and hard to work with. So last Christmas my mom came up with the idea of just pressing it into the bottom on the pie pan with your hands, and oh man has this saved me time!!! The bottom crust was always the one I had the most problems with.

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Make the crust look pretty however you normally would. I pinch with a little twist…

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and you are ready to fill it.

Or if you are doing pie that requires a top crust roll it out, place it on top and then make the edges look pretty.

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For my Pumpkin pie filling I use the Pioneer Woman’s recipe. It’s not one she has online, but it is in her The Pioneer Woman Cooks: A Year of Holidays cookbook….which is one of my favorite cookbooks!

Another on of my favorite pies is in there and it’s her Caramel Apple Pie….which also doesn’t require a top crust. I just use cornstarch in the topping instead of flour.

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The thing about this crust and all gluten free ones that I have tried so far is they are crumbly and as pretty as it might be when it goes in it doesn’t always turn out that way when it comes out and makes it to the plate. with that being said it still tastes delicious and Gluten free or not you will love it.

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This recipe should make a top and bottom with some leftover. Any extra can easily be frozen to be used at another time. Just label and date it and you are good to go!

 

 

Gluten Free Pie Crust

Ingredients

  • 2 cup All purpose GF flour (nuts.com mix or you can do 1 cup potato starch and 1 cup tapioca flour/starch)
  • 1 cup almond flour
  • 1 cup brown rice flour
  • 2 tsp. xanthan gum
  • 1 tsp. guar gum
  • 2 TBSP. sugar
  • 2 tsp. salt
  • 3 sticks butter (COLD)
  • 1 egg
  • 2 TBSP. cream
  • 2 tsp. apple cider vinegar

Directions

Chop butter into small cubes then place back into the refrigerator (you can also use a cheese grater to shred it, but I find this takes too long).

Use a fork and whisk together egg, cream and apple cider vinegar then set aside.

Whisk flours, xanthan gum, guar gum, sugar and salt together in a large bowl.

Add butter and cut it in with a pastry blender or you can use your hands and squish and crumble each cube.

Add egg-cream-cider mixture to the flour mixture and work it in with your hands until you can form it into dough balls.

If only needing a bottom crust I will chill the dough in the fridge for about 10 minutes then crumble it and use my hands to press it into the pie plate.

Rolling it out can be a pain, but if you do need I top crust I put the dough between two sheets of parchment paper and place it on a pastry mat. Once rolled out I carefully peel the parchment off.

*Extra dough balls can be wrapped in plastic, place in a Ziploc bag, labeled and placed in the freezer until needed.

 

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