Gluten Free Flour Pie Crust

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Can You Freeze This Gluten Free Pie Crust Dough

Perfect GLUTEN-FREE Pie Crust | Fresh P

Yes! This dough can be frozen for up to 3 months. Just wrap really well with cling wrap and then place in a zip-top bag in the freezer. When you’re ready to use it, just let it thaw in the refrigerator overnight. For best results, I don’t recommend trying to thaw it at room temperature.

If you’re making a single crust pie, you can also make a double batch of the gluten free dough and freeze half of it for next time!

How To Make Gluten

Making the gluten-free pie crust is simple, again, it just takes some time. Here are the steps.

  • In a medium mixing bowl, combine flour, salt, and xanthan gum.
  • Cut butter into flour.
  • The butter should resemble the size of small peas.
  • Add milk.
  • Use your hands to work the milk into the dough, until the ingredients are combined and the dough forms a ball. Add more milk if needed.
  • Divide dough in half and roll one dough ball between two pieces of wax paper. Repeat with the second dough ball.
  • Remove the top piece of wax paper and place the pie pan upside down on dough.
  • Flip the pan and pie crust dough over so the pie pan is right side up. Peel the wax paper off. Repair and pinch the gluten free pie crust dough into shape.
  • If you are baking the crust and then filling it with filling, preheat oven to 425°F . Bake for 15 – 18 minutes or until cooked through.< For other recipes where you bake the pie with the filling in it, follow the recipe baking instructions.

    This gluten-free pie crust recipe makes two, 10-inch gluten-free pie crusts. There is a dairy-free and vegan option if you need a gluten-free vegan pie crust. If you don’t need two pie crusts, either cut the recipe in half or freeze the second pie crust.

    Deep Dish Or Standard Shallow Pie Plate

    When I first published this recipe on the blog in 2014, I baked it in a traditional shallow pie plate. In the video and newer photos, I used a deep dish pie plate.

    In either a deep dish or standard pie plate, the baking time stays the same. The paper bag technique is designed to cook the apples perfectly by steaming them in the bag.

    The crust is shielded from any direct heat of the oven until the inside is nearly completely cooked. The final 10 minutes of baking time is just to fully brown the crust.

    If you decide to bake this apple pie in the sort of standard shallow pie pan you see above, you wont use all of the sliced apples. Just cook the remaining apples down on the stovetop in a small heavy-bottom saucepan until tender.

    As the filling mixture has sat in the bowl, some of the moisture has been drawn out of the apples. They shouldnt need any additional liquid to be cooked separately. If youre concerned about the apples burning, just add a splash of water to the pan.

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    Gluten Free Pie Crust

    The ultimate step by step guide to how to make the perfect light and flaky gluten free pie crust in just one bowl. With a dairy-free option, too!

    Do you shy away from any recipe that calls for a pie crust? Like, say, an apple pie around the holidays, or a coconut cream pie for Easter? I feel you, I really do.

    It may seem like there are just way too many methods and techniques, and no real agreement about what you should and shouldnt do to make the perfect crust, thats never dense or tough, always light and flaky.

    Well, Im not here to tell you that this is the only way to make a light and flaky gluten free pie crust. Im just here to tell you that this is a way to make a light and flaky crust every single time.

    Making the dough itself, from just a few basic gluten free pantry ingredients, is of course where we begin.

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    Gluten Free Vanilla Wafer Pie CrustThis Gluten Free Pie Crust recipe works great with no-bake pies, cheesecakes and more. Its sweet, buttery, and crisp.

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    My Inspiration For This Gluten Free Pie Crust Recipe

    I grew up mostly in the South, where pie is seriously a big deal. From holiday pies, to chicken pot pie, to crawfish pie. Southerners know their pies and a good pie crust is an absolute must!

    I’ve sampled my fair share of pies over the years and I’m pretty picky when it comes to my crust. To me it’s the best part of the pie! Honestly just give me a pie crust and some whipped cream and I’m good to go!

    So yeah, when it came to creating the perfect gluten free pie crust, I started with very high standards. This crust did not disappoint! I honestly could not believe how well it turned out! And on the first try! This flaky pie crust is a winner for sure. Dare I say, maybe the best pie crust I’ve had? Definitely up there! I love the nuttiness you get from the almond flour!

    Gluten Free Pie Crust Ingredients

    Gluten Free Flour – You can use my gluten free flour blend recipe or a store bought blend like Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. Bob’s Red Mill all purpose gluten free flour doesn’t work well in this pie crust recipe. Make sure your gluten free flour is at room temperature when you start otherwise it will absorb the milk too quickly.

    Salt – If you are using salted butter or a dairy-free butter, you’ll want to omit the additional salt.

    Xanthan Gum – Because pie crusts are high fat, this helps hold the pie crust together. Omit the xanthan gum if you’re using a blend that includes it.

    Butter – We recommend starting with unsalted butter, but you can use salted butter and omit the salt. You can also use a dairy-free butter like Earth Balance buttery spread.

    Milk – Any time of milk works, even dairy-free milk. Add more or less to get the consistency you need.

    If you have any questions on how to make this gluten free pie crust, please leave a comment below and I will get back to you.

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    Easy Gluten Free Pie Crust

    This easy gluten-free pie crust tastes just as delicious as the white-flour crusts of my childhood! If you do eat gluten you can usethis same recipe and technique using regular all-purpose flour. Ive included a step-by-step videoon how to do it below .

    As Ive mentioned before, Im a pie girl. Growing up, we celebrated birthdays and special occasions with slices of blueberry, apple and pumpkin pie, not cake. Its in my blood. My mom is a killer pie baker, and woe was the day I first went home for the holidays after cutting gluten out of my diet several years ago. My heart wrenched as everybody dug into their slices of pie, even though I had a lovely little gluten-free crisp all to myself.

    To Roll Out The Dough

    How to Make a Gluten Free Pie Crust
  • Remove the dough from the parchment paper and dust the paper lightly with flour. Place the dough back onto the center of the parchment paper and dust the top of dough lightly with flour. Cover with another sheet of parchment paper. Using a rolling pin, roll into a -¼ thick round crust. If dough starts to stick to parchment paper, repeat the dusting lightly with flour.
  • Carefully remove the top parchment paper. Slide your hand under the bottom layer of the parchment paper and carefully flip the dough over into the pie plate.
  • Carefully remove the remaining parchment paper from the dough. Gently press the dough into the pie plate, trim excess dough from the edges of the pie plate leaving enough to create a thick edge. Fill in the thinner spots as needed with the excess dough.
  • Add a decorative pattern to the edge if you would like such as a fluted edge. Press a fork 5-6 times into the bottom of the pie crust, this will help the pie crust stay flat and not bubble up when baking or pre-baking.
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    Laminating The Pie Dough For Extra Flakiness

    Once your pie dough has chilled and feels firm but not hard to the touch, its time for the next step: lamination. The process is similar to that for making croissants or puff pastry, and the idea behind it is the same: by folding the dough several times, youre creating more butter-dough layers, which ultimately results in a flakier pie crust.

    The laminating step also has the additional benefit of making the pie dough smoother and easier to handle, so its a win-win!

    To laminate the gluten free pie dough:

  • Tap on the pie dough rectangle with a rolling pin to make it more pliable.
  • Roll it out into an approximately 6×18 inch rectangle , and make sure that it doesnt stick to the surface.
  • Make a letter fold: fold the upper third of the dough towards the middle,
  • brush off any excess flour,
  • and fold the lower third of the dough over it. This is a simple letter fold.
  • Then, rotate the dough by 90 degrees so that the open ends are closest and farthest from you and repeat the letter fold.
  • Tap the pie dough rectangle with a rolling pin,
  • roll it out into a long rectangle,
  • sliding your hands underneath the dough every now and then to make sure that it doesnt stick.
  • Fold the top third towards the middle,
  • the lower third over it,
  • and thats another letter fold done!
  • The Serious Eats Guide To Making Gluten

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    Anyone who has attempted to bake a pie without gluten knows it can be tricky. Which flour should I use? How can I get the crust to have a flakey texture? Should I just use a boxed mix? That’s why we put together the Serious Eats Guide to Making Gluten-Free Pieto help you navigate these questions and make sure that absolutely everyone at your table gets to indulge in one our favorite desserts.

    Pies are great “choose your own adventure” desserts, and you start the adventure by selecting a crust. Whether you want to make a traditional pastry crust, crumb crust, or nut crust here’s how to make great gluten-free crusts that complement any filling, from sweet to savory.

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    Shortening In Gluten Free Pie Crust

    Yes. I use palm shortening to keep my gluten-free pie crusts dairy-free and vegan. You can use butter or regular shortening in this gluten-free pie crust recipe. I haven’t personally tried dairy-free butter in this recipe.

    This gluten-free pie crust recipe is the go-to recipe for all things pie in our house. I like to use Bob’s Red Mill 1-to-1 gluten-free flour blend when making pies, but you can also use a similar blend, or my gluten-free flour blend.

    The Proportions Of Gluten Free Pastry Crust Are Simple

    Almond Flour Keto Pie Crust {Gluten Free}

    Keep in mind that this incredibly simple recipe is all about the proportions. The approximate ratio of each of the ingredients is:

    1 cup all purpose gluten free flour

    Scant 1/4 teaspoon baking powder

    Scant 1/4 teaspoon kosher salt

    4 tablespoons cold unsalted butter, diced and chilled

    1/4 to 1/3 cup cold water, iced

    Multiply all the ingredients by 2, and youll make 1 single pie crust. Multiply by 4 , and youll make 2 pie crusts for a double-crust pie.

    You can scale up or scale down to your hearts content. Simply follow these step-by-step instructions for the perfect light and flaky gluten free pie crust, and you cant go wrong!

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    Putting It All Together

    Food Processors

    I love using a food processor to make pie crust. The blades cut the fat into the flour in no time. The only problem with using a food processor is that its easy to add too much water to the dough. By the time the food processor blades turn the fat/flour mixture into a dough, it often contains too much water. I think its worth the hassle to transfer the dough to a bowl and add the water by hand so you get a feel for the dough and dont accidentally add too much water.

    If you dont own a food processor, no problem. Gluten-free pie crust turns out great when made by hand. Simply rub the fat into the dry ingredients using a snapping motion with your fingers. As you work the fat into the flour, lighten the mixture by almost tossing the fat/flour mixture between your hands. Rub the fat into the flour until no large pieces of fat remain. You want the mixture to pass the squeeze test. This means that if you take a fistful of flour in your hand and squeeze, the flour holds together.

    If youre unable to use your hands to cut the fat into the flour, a pastry cutter, or even two knives used in a scissor motion, work well.

    How Much Pie Crust Does This Make

    This homemade gluten-free pie crust recipe makes a single pie crust big enough for a 9-inch pie plate with tall sides, as shown in the photos.

    To make a double crust pie for something like an apple or chicken pot pie, just double the recipe and divide dough into two balls before wrapping in cling wrap and refrigerating.

    For a double-crust pie, bake the bottom crust first then roll out the top crust once your bottom crust is cooled and then filling is ready! Remember that this dough is delicate since it doesn’t contain gluten and the top crust should be rolled out only when you’re absolutely ready to use it.

    This gf pie crust recipe also makes enough for 4 mini pies! I have some cute little 6″ pie pans that I love using to make mini pies and this recipe fills 4 of them perfectly!

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    What Is The Best Gluten

    Ive tried this recipe with three different store-bought gluten-free flour blends. Below are my pie crust making and tasting notes using three popular flours, but go to this article for a complete guide on the best gluten-free flour.

    • Recommended:Cup 4 Cup Gluten Free Flour Im a huge fan of this flour for pie crusts and all baking. It rolls out well and yields a flaky, tender texture. Plus, the taste is so much like regular flour, no one suspects its gluten free.
    • Bobs Red Mill Gluten-Free 1 to 1 Baking Flour This flour was very easy to work with and rolled out beautifully. However, the texture was a bit more chewy, not as flaky, and slightly more dense than Cup 4 Cup.
    • King Arthur Measure-for-Measure Gluten-Free Flour I had the hardest time with this one. The dough was dry so I had to add more liquid to get it to bind together. The baked texture was chewy and dense, probably from the starch to liquid ratio being off.
    • Alternatively, use almond flour to make an almond flour pie crust, which is grain-free and requires no rolling. Just mix and press in the dish!

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