GLUTEN FREE PIE CRUST RECIPE

HOLIDAY TIME GLUTEN FREE PIE CRUST

Everyone needs a buttery, flaky, delicious, dependable gluten free pie crust around holiday time (because special times call for special pies!) And if it's easy to make like this one...even better! Gluten free pie crust success is achieved not just in the ingredients, but also in the process. Follow each step exactly and you will be enjoying pie in no time! These directions are for blind-baking a pie crust for no-bake gluten-free pies such as custard, cream, pudding, etc,, but of course, you can use this crust for any pie your heart desires.

Makes: One double gluten free pie crust, or one single gluten free pie crust + a little extra for decorations or cinnamon sugar treats.

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WALK ME THROUGH IT...

STEP 1

Getting Ready: In a small bowl, add ice to about ¼ c water. Set aside.

STEP 2

Prepare a tinfoil ring to protect edges of pie crust as it bakes. Start by tearing off a square of foil.

STEP 3

Fold tinfoil in half.

STEP 4

From the folded edge, cut out a half-circle.

STEP 5

Trim off the two corners on the open edge.

STEP 6

Shape it to fit around the top edge of your pie plate.

STEP 7

Cut butter into small cubes (about ½” – ¾”).

STEP 8

Put butter into freezer.

STEP 9

Crack the egg into a small bowl and whisk. Put into refrigerator.

STEP 10

LET'S GET STARTED: To a large mixing bowl, add white rice flour, brown rice flour, salt, xanthan gum, and sugar.

STEP 11

Whisk well.

STEP 12

Add in butter, separating cubes, and dispersing throughout flour mixture.

STEP 13

Stir to coat butter cubes with flour.

STEP 14

Using pastry cutter, cut in the butter until it is evenly distributed, and pieces are pea-sized.

STEP 15

Clear butter from pastry cutter as needed.

STEP 16

These pieces are still too large.

STEP 17

Continue to cut butter into smaller pieces.

STEP 18

Pieces are now pea-sized. Perfect!

STEP 19

Add in sour cream.

STEP 20

Cut in the sour cream until it is no longer visible.

STEP 21

Take egg bowl out of refrigerator and whisk. Add egg to flour mixture.

STEP 22

Stir gently until fully incorporated.

STEP 23

Add one tablespoon of ice water. Stir gently until fully incorporated.

STEP 24

Continue adding water, one tablespoon at a time, just until all dry crumbs are very lightly moistened. I find that 4 tablespoons is perfect for my dough. Dough will be somewhat moister than typical “gluten” dough, but should never be so moist that it gets sticky.

STEP 25

Your dough should still have solid chunks of butter. If butter is becoming soft, return bowl to fridge to re-chill before continuing.

STEP 26

Dough should hold together when gently squeezed.

STEP 27

Lay down a piece of plastic wrap.

STEP 28

Form dough into large ball.

STEP 29

Cut off 25% of dough. (Or, if making a double-crust pie, divide dough in half.)

STEP 30

Cover with plastic wrap, and gently press into a disc.

STEP 31

Put dough into fridge to chill for 30 minutes before rolling out. Repeat process with remaining dough.

STEP 32

Set out two pieces of waxed paper.

STEP 33

Lightly dust work surface with gluten free flour.

STEP 34

When dough is chilled, remove from fridge and let stand until soft enough to roll out, but still chilled (about 10 minutes, but this depends on how warm your house is).

STEP 35

Lightly dust rolling pin with gluten free flour.

STEP 36

Roll out dough into a circle, until it’s about 12”-13” across, and 1/8” thick (think two quarters stacked on top of each other.)

STEP 37

Trim outer edge of dough to form a perfect circle

STEP 38

Peel away excess dough.

STEP 39

Gently roll dough onto your rolling pin...

STEP 40

...and unroll it into your pie plate.

STEP 41

Lift excess dough around top edge to help slide the dough down into bottom edges of plate. Never stretch dough.

STEP 42

Fold excess dough under, all the way around the pie plate, gently pressing dough together.

STEP 43

Use palm of hand to smooth side walls.

STEP 44

Create a design around the top edge of pie crust: A fork can be used to gently press lines into the dough.

STEP 45

Or, use a spoon, upside down, for a pretty pattern.

STEP 46

My favorite design is this fluted edge. Using just your thumb and pointer fingers, press from opposite sides of the dough to form the ruffles. So pretty!

STEP 47

Using the tines of a fork, poke holes liberally on the bottom of the pie dough.

STEP 48

Trim excess dough from outer edge of pie plate, using a knife.

STEP 49

Refrigerate 30 minutes (or more). This step is so important! It will help with final texture/flakiness of the crust. The butter should be chilled until it enters the oven.

STEP 50

Wrinkle up a piece of parchment paper (to help it form to the shape of the pie shell).

STEP 51

Re-open it, and smooth it into the pie shell.

STEP 52

Fill with beans, rice, or pie weights, all the way up to the top edge of pie.

STEP 53

Gently push beans against the side walls of the dough.

STEP 54

Bake 15 minutes on one of the lower racks (mine is set in the second to bottom position).

STEP 55

After 15 minutes, remove from oven. Be careful not to break the edge!

STEP 56

Remove pie weights, beans, or rice.

STEP 57

Return to oven and cover with tinfoil ring to protect from over-browning. Bake an additional 15-20 minutes or until bottom is golden brown. Total baking time will vary depending on your oven and the thickness of your dough.

STEP 58

Remove from oven and let fully cool before filling.

YAY...TIME TO EAT!

Now go and fill your pie shell :) Chocolate pudding is my favorite...what's yours?

READY TO MAKE SOME GLUTEN FREE PIE CRUST?

Make sure that you have the right tools for the job! Find pie plates, rolling pins, pastry cutters, gluten free flours, and everything else you need to make your Gluten Free Pie Crust...here in my Amazon Shop!

GLUTEN FREE PIE CRUST

Reminder: When measuring out flours, make sure not to scoop your measuring cup into the bag. This will result in too much flour! Instead, pour or spoon the flour into your measuring cup and level off with the back edge of a knife. Whenever possible, measure out your flours by weight. This is the most accurate method.

Ingredients

1 ½ cup white rice flour (7.9 oz.)
1 cup brown rice flour (4.8 oz.)
¾ tsp salt
2 tsp. xanthan gum
2 Tbsp. granulated sugar
¾ cup + 2 Tbsp. unsalted butter (14 Tbsp.)
½ cup sour cream (not light)
1 large egg
Ice water as needed (I use 4 T)

Also Needed:
Pastry cutter
Parchment paper
Waxed paper
Pie weights, rice, or beans
9" pie plate

Directions:

(Numbers are not intended to match photos above.)

GETTING READY: In a small bowl, add ice to about ¼ c water. Set aside.
Cut butter into small cubes (about ½” – ¾”) and put in freezer.
Crack the egg into a small bowl and whisk. Put into refrigerator.
Prepare a tinfoil ring to protect edges of pie crust as it bakes.
LET'S GET STARTED: To a large mixing bowl, add white rice flour, brown rice flour, salt, xanthan gum, and sugar. Whisk well.
Add in butter, separating cubes and dispersing throughout flour mixture.
Using pastry cutter, cut in the butter until it is evenly distributed, and pieces are pea-sized.
Add in sour cream. Cut in the sour cream until it is no longer visible.
Take egg bowl out of refrigerator and whisk.
Add egg to flour mixture. Stir gently until fully incorporated.
Add one tablespoon of ice water. Stir in gently with fork.
Continue adding water, one tablespoon at a time, just until all dry crumbs are very lightly moistened. I find that 4 tablespoons is perfect for my dough. Dough will be somewhat moister than typical “gluten” dough, but should never be so moist that it gets sticky.
Form dough into a large ball.
Divide off about 25% of the dough. This can be used for decorations on the pie, or for cinnamon sugar pie crust treats. If making a double-crust pie, divide dough into halves instead.
Place dough balls onto separate pieces of plastic wrap.
Press gently into disc shapes and smooth edges.
Wrap with plastic and place in refrigerator for at least 30 minutes to re-chill the dough.
When dough is chilled, remove from fridge and let stand until soft enough to roll out, but still chilled (about 10 minutes, but this depends on how warm your house is).
Unwrap large ball of dough and place on waxed paper, lightly dusted with gluten free flour (I prefer tapioca starch for this).
Lightly dust top of dough and rolling pin with gluten free flour.
Roll dough until it’s about 12”-13” across, and 1/8” thick (think two quarters stacked on top of each other.)
Gently roll dough onto your rolling pin and unroll it into your pie plate.
Lift excess dough around top edge to help slide the dough down into bottom edges of plate. Never stretch dough.
Fold excess dough under, all the way around the pie plate, gently pressing dough together.
Create a design around the edge with a fork, a spoon, or your fingers.
Trim excess dough from outer edge of pie plate, using a knife.
Using the tines of a fork, poke holes liberally on the bottom of the pie dough.
Refrigerate 30 minutes (or more). This step is so important! It will help with final texture/flakiness of the crust. The butter should be chilled until it enters the oven.
Preheat oven to 400°.
After 30 minutes, remove pie dough from refrigerator.
Wrinkle up a piece of parchment paper (to help it form better to the shape of the pie shell). Re-open it, and place in pie plate.
Fill with beans, rice, or pie weights, all the way up to the top edge of pie shell, gently pushing beans against the side walls of the dough.
Bake 15 minutes on one of the lower racks (mine is set in the second to bottom position).
Remove from oven. Remove pie weights.
Cover edges of pie with tinfoil ring to protect from over-browning.
Return to lower rack in oven. Bake approx. 15-20 minutes more. Total baking time will vary depending on your oven and the thickness of your dough.
Continue baking until bottom is lightly golden brown.
Remove from oven and let cool fully before filling.

Tip: Please follow ingredients and directions exactly for ideal results. Great pie crust is just as much about the process as it is about the ingredients.
Tip: An egg wash can give your crust an additional shine and a darker color. I have not used an egg wash in this recipe, but if you would like to, it’s easy! Just whisk together 1 egg and 1 T milk. Brush this on the top edges only before the first bake time, and later brush it on the bottom before the second bake time (after you have removed the pie weights).

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