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Gluten Free Pie Crust

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Updated March 22, 2017
(1 Votes)

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Gluten Free Pie Crust
Gluten Free Pie Crust
This image courtesy of FaveGlutenFreeRecipes.com

Here at FaveGlutenFreeRecipes, we are dedicated to providing you with simple and budget-friendly recipes that make it easy to follow a gluten free lifestyle. This recipe for Gluten Free Pie Crust is a perfect example of this dedication. With only six ingredients you can create your very own homemade gluten free pie crust. This means you’ll never have to spend outrageous amounts of money on pre-baked gluten free pie crusts ever again!
This pie crust recipe requires very few ingredients and is very easy to follow. The recipe makes enough dough for two full pie crusts, which means you can bake two pies at once, or freeze half of the dough to save for a later date. This recipe comes in handy when you’re hosting a gathering at your home. You’ll also want to make sure you keep this pie crust recipe on hand for the holidays. Your family will be overjoyed to learn that you’ve baked a pie with a gluten free crust. You will have truly created a dessert that the whole family can enjoy!

Makes2 pie crusts

Ingredients

  • 2 cups gluten free all-purpose flour (such as King Arthur Flour brand)
  • 1/2 teaspoon salt
  • 1 stick butter, frozen
  • 1 egg, beaten
  • 8 tablespoons ice water
  • 2 tablespoons gluten free flour for rolling out

Instructions

To Make the Pie Crust

  1. To make the pie crust: Place the flour and salt in a large bowl. Use the large holds on a box grater to grate the butter directly into the dry ingredients, tossing with a fork to coat the butter with flour particles. Add the egg and toss with a fork, then add 4 tablespoons water and continue to toss and mix with the fork or your hands, adding more water a tablespoon at a time as needed until the dough begins to stick together.

  2. Form the dough into a rough disc and divide in half into two discs.

  3. Dough is ready to be used immediately or may be well wrapped in plastic and chilled or frozen for later. Bring dough to cool room temperature before rolling.

  4. To roll:  Place a sheet of parchment paper on the work surface and dust lightly with flour.  Place one disc of dough on the parchment, lightly dust the top with flour and place another piece of parchment on top.  Use a rolling pin to roll into a circle which is 1 inch wider all around than the pie pan you will be using.

  5. Carefully peel the top sheet of parchment off, place the pie plate upside down onto the dough and flip the pan, dough and bottom parchment over so that the dough fits itself into the pan. This dough without gluten will probably split and crack some when you do this – just patch by pinching any holes or splits closed with your fingers. Trim the edges and crimp with your fingers or a fork to make a decorative upright edge.

  6. Fill and bake, or if making a two-crust pie, repeat rolling and flipping instructions for the top crust.

Notes

To pre-bake this crust (i.e. for a cream pie): Freeze the crust, lightly wrapped with plastic wrap, overnight. Preheat oven to 425 F and press a piece of foil tightly against the interior surface. Bake for 12 minutes, remove the foil and brush the interior surface with a light coating of beaten egg, and continue to bake about 3 - 4 minutes until the egg coating is dry and the pastry is cooked through. (Brushing with egg will assure that the surface is dry and will not absorb the filling and get soft. Use this trick for soft fillings like pumpkin or custard pies too).

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