Gluten Free Pie Crust Recipe
With more documented cases of celiac disease and gluten sensitivities than ever before, it is no surprise that there are gluten free recipes for just about any kind of food, and that includes pie. In the past most pies have been baked using wheat flour as a base with a mix of butter or shortening as a binding agent. Unfortunately, for those who can't properly digest gluten, it means less dessert options.
One thing that is particularly important when seeking out a good gluten free pie crust recipe is to recognize that gluten free recipes are different than those with gluten. This usually means creating a whole new recipe rather than trying to redesign an old one to work with gluten free ingredients. Baking tends to be an exact science, so when you find a recipe that looks like it might work for you try it out. There may be a few tweaks needed to make it just right.
Gluten Free Pie Crust Recipe:
Prep Time: 15 min.
Total Time: 15 min.
Serving Size: This recipe makes 2 Bottom Pie Crusts or 1 Set (top & bottom) Pie Crusts.
- 2 cups of Erika's All Purpose Gluten Free Flour (or you can use King Arthur's Brand)
- ½ cup Palm Shortening, Coconut Oil, or Real Butter
- 1 egg
- ⅔ cup water (approx. depending on consistency - add a little at a time - not too wet, not too dry.)
- ½ tsp salt (or season to taste)
- 2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste)
1.) Mix together Gluten Free Flour along with optional Salt & Sugar.
2.) Add in Shortening (or butter), and mix until crumbly.
3.) Add in Egg and mix until well incorporated - mixture will still be crumbly.
4.) Add Water by stirring in 1 TBSP at a time until dough holds together for rolling - better a little moist, then too dry.
5.) Cut Mixture in Half and roll into 2 balls (one for each crust or topping).
6.) Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
7.) Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
8.) Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin... carefully peeling back the paper as you press it into the pan. Don't worry if it breaks apart a little, you can always press it together and it will look great!
9.) Crimp edges of crust to make a decorative edge... or top with an additional crust layer after adding your pie filling.
10.) Pierce bottom slightly with fork (and slit top layer with knife to vent).
11.) Fill with Chicken Pot Pie Mixture or Dairy Free Pumpkin Pie Filling Recipe or your favorite recipe and bake.
12.) Follow the pie recipe you are using for bake time and temperature.
- Pre-Bake for approx. 15 minutes at 425 degrees if you need a pre-baked pie crust for your recipe.
- Or, you may par-bake the crust for 5-7 minutes to firm up the crust prior to adding your filling
- To prevent the crust from shrinking, add dry beans or pie weights during baking time.
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