How To Make Pie Crust with Gluten Free All Purpose Flour

Making gluten free pie crust is very similar to making regular pie crust, especially when you use gluten free all purpose flour.  The procedures for combining ingredients are the same as any pie baking recipe will require.  Here is one simple recipe from glutenfreeda.com that has proven successful and has received positive reviews from several readers who have tried the recipe at home.

You will need:

medium sized bowl

9” deep pie dish

pastry cutter or two knives

plastic wrap

rolling pin

wire cooling rack

Ingredients:

1 ¼ cup of gluten free all purpose flour

6 Tablespoons of cold unsalted butter, cut into small pieces

2 Tablespoons of cold vegetable shortening

¼ tsp. salt

4 Tablespoons of ice water, or more if needed

Directions:

1.  Place the flour and salt in the bowl.

2.  Cut the butter and shortening into the flour using the pastry cutter or two knives is a continuous crossing motion until the mixture resembles course crumbs.

3.  Add 2 Tbs of ice water and mix just until incorporated.  Continue to add more ice water as needed, a tablespoon at a time until you have a smooth dough.

4.  Form the dough into a disk, wrap tightly with plastic wrap and refrigerate for 1 hour.

5.  Remove the dough from the refrigerator and place on a lightly gluten free floured surface.  Lightly flour the surface of the dough with GF flour.

6.  Roll the pastry to a large round, about 12 inches in diameter.

7.  Transfer carefully to the pie dish, trim to within ½ inch of the pan and crimp decoratively around the edges.  Use excess dough to repair crimps if the pieces fall off before you get around to them.

8.  Prick the bottom with a fork and refrigerate for 20-30 minutes.

Preheat oven to 400 F

Bake for 15-30 minutes or until light brown in color.  Remove from the oven and let cool completely on the wire rack.

Fill with your favorite pie filling.

If you plan to bake the crust along with the pie filling, cover the edges with aluminum foil to prevent burning of the edges.

References:

www.glutenfreeda.com


Beau Giannini
Beau Giannini

Author