Can I Make The Dough Ahead Of Time
Yes! This is such an easy gluten-free pie crust recipe that you can make the dough up to 4 days ahead stored in the fridge, or freezer the unbaked dough up to 3 months. Make the pie dough as directed, then wrap each dough disc in plastic wrap or place in a zip-top baggie and keep in the fridge until youre ready to finish making your pie. Alternatively, roll the pie crust out, place in your pie plate, cover with plastic wrap , and keep the dough-filled pie plate in your fridge until youre ready to fill and bake a pie.
Adapting The All Butter Pie Crust Recipe To Gluten Free
When I had to start eating gluten free 18 months ago, I began attempting to adapt my favorite recipes to be gluten free. Ive had some major successes and some failures, many of which I am working on tweaking the recipes to make them work. I like a good challenge, and I dont think being gluten free should mean having to sacrifice your favorite foods.
What Makes This Crust The Best
After testing 9 different variations of this recipe, I can attest this is the best gluten-free pie crust. The process was long but super rewarding, and I learned a lot about the combination of ingredients and gluten-free all-purpose flours.
Ive never been someone who is good at making a pretty pie. This is usually because the crust recipes Ive used fall apart when I put them in the pan, or they come out to dry and brittle. So, it was especially important to me that this recipe met all my criteria.
- Simple ingredients
- It is easy to work with and wont fall apart of you
- Tastes amazing
- Bakes up soft and buttery but still has the distinct flakey layers you want in a pie crust
- It works with all types of fillings and can be blind baked for custard or pudding pies
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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!
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.
Tips For The Perfect Gluten
- To save a bit of time, try grating the butter into the flour.
- Your dough will be crumbly at first, but dont panic! As you work it with your hands it will slowly come together.
- Dont overmix! You want the dough ingredients to be just-combined. In fact, leaving irregular-sized pieces of butter will help create a super flaky dough.
Make-Ahead Tip: You can freeze the unbaked pie dough once youve shaped it into disks. Wrap the dough with plastic freezer wrap. Then, place the dough into a freezer bag. To use, place the frozen dough in the refrigerator , and roll it out as usual.
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Working The Fat Into The Flour
If the fat is too warm when you mix the dough, the fat totally mixes into the dough, almost like a when you make cookie dough. When the fat incorporates fully into the flour, the crust bakes up dense and crumbly, instead of light and flaky. Once youve measured the flour and fat, chill them, along with the mixing bowl and water for at least 30 minutes. This step ensures that the fat stays cold while you mix the pie dough. Cold fat = flaky crust.
So how do you work the fat into the dough without warming it up? You have two choices.
- Use a pastry cutter or two knives to cut the cold fat into the dough. At first, it might seem like the pieces of butter or shortening just wont work into the dough. They will it just takes a few minutes. You want small pieces of butter or shortening, no larger than the size of a green pea, throughout the dough.
- Food processor: A food processor makes quick work of cutting fat into flour. Place the dry ingredients in the bowl of a food processor and pulse a few times to combine. Then add the cold fat. Pulse in two- to four-second bursts until no large pieces of fat remain. As with cutting the fat in by hand, you dont want any pieces of fat larger than the size of a pea dotting the dough.
Best Frozen Gluten Free Pie Crust Shell Videos
You will hear what other individuals have to mention about purchasing frozen gluten free pie crust shell and the way it worked well for these people. Keep reading this short article in order to find out more about frozen gluten free pie crust shell. We have now picked some interesting videos with reviews that can help you discover more about frozen gluten free pie crust shell.
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King Arthur Flour Gluten Free Pie Crust Mix Packaging May Vary 14 Oz
- Pie crust can be a true challenge for gluten-free bakers, but our mix makes it easy to get reliable results. Our mix makes a pie crust that rolls out easily and bakes into a flaky, golden, buttery crust. It’s the ideal base for quiches, tarts, and more
- This pie crust mix is fortified with iron ,calcium and vitamin B. Simple ingredients, reliable results, and deliciousness that everyone can enjoy! The 14 oz. mix makes a 9″ double crust pie or two 9″ single crusts
- King Arthur Pie Crust Mix is Non-GMO Project Verified Certified Gluten-Free by The GFCO, a program of the Gluten Intolerance Group Certified Kosher
- King Arthur Baking Company is a 100% Employee-Owned Company and a founding B Corporation
- We are King Arthur Baking Company. Our name and logo reflect who we’ve always been and always will be: bakers who are committed to spreading the simple joy of baking
Trader Joes Gluten Free Frozen Pie Crust Reviewed
Frozen pie crusts can be hit-or-miss when it comes to flavor and quality. Some are bland, while others have a ncie buttery flavor. Some are too thick to bake in the time needed for the filling to bake, while others are just right. Trader Joes stocks frozen pie crust dough that you can roll out and fit to any pie dish you might have, but this year they added a new pie crust option to their freezer case: Trader Joes Gluten Free Pie Crust.
It is an all butter crust made with a blend of rice flour, tapioca flour and cornstarch as the base. The frozen crust is unbaked and comes already shaped to a 9-inch aluminum pie plate. It has instructions for use in a single and double crust pie , as well as for parbaking the crust on its own. The crust needs to be defrosted for about 10 minutes before going into the oven which I did while my oven was preheating. I filled my test crust with a homemade pumpkin pie filling and popped it into the oven.
This crust is gluten free and that makes it an excellent choice for those with dietary restrictions, but it is delicious enough that I would recommend it to anyone looking for an easy pie crust option this season. I know that Ill be stocking a few in my freezer for times when I want to throw a pie together on short notice!
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Best Practices For Making Flaky Gluten Free Pie Crust
Always begin with cold ingredients. Dice chilled unsalted butter, and then place it back in the refrigerator to chill again. Begin with cold water, and then add ice to the water. Ice water is colder than cold water, and even colder than ice.
Do not chop up the butter into super small pieces or process them until theyre the size of small peas. That may be a common instruction in pie crust-making, but I am anti-small-peas in all pastry-making for one reason.
Very small pieces of butter not only melt too easily when they meet with the heat of your hands , but they melt right into the dough, so even rechilling the dough wont help once the butter in the raw dough has melted. Using butter in larger chunks, and then flattening them between your thumb and forefinger, solves all of those problems.
Handle the dough as little as possible when making the dough, but dont drive yourself crazy. Since we are working with larger pieces of butter than small peas, we can always re-chill the dough if it becomes too soft or difficult to handle.
If you are making a dairy-free gluten free pie crust by replacing the butter with Spectrum nonhydrogenated vegetable shortening, dont chill the chopped shortening for too long, or it will freeze and be difficult to flatten and roll out properly.
If you dont have to be dairy free and youre looking for extra layers, try our recipe for extra flaky gluten free pie crust. The added sour cream and rebalanced liquids bring it to the next level.
Leadbetters All Natural French Picnic Flaky Pastry Sheet
Leadbetter’s is San Francisco based company that distributes their products to Whole Foods and other grocers in the Bay Area. Many urban areas have local bakery brands that produce high quality packaged butter crusts.
- 8 ounces each
- $10.99 for a package of 2
- Frozen rolled out and flat
- Organic flour, salted butter, water
Tasting notes: Extremely buttery and flaky. Like eating a croissant.
Structure Notes: More of a pastry crust than a pie crust. Very flaky, not very sturdy.
RECOMMEND WITH CAVEAT. The most delicious of all the pie crusts I tested. Best if you need a light and flaky pastry crust. Donât recommend it if you need a sturdy crust.
This particular crust is only available in the San Francisco Bay Area, but is a good example of the excellent packaged crusts that may be available from local bakeries.
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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.
Eat This Not That Verdict:
This was far from our best choice for store-bought pie crust. Our testers said this pick was too dry for their liking, and it left an aftertaste they didn’t like. They thought there wasn’t a good natural flavor to it either, so if you’re looking for a crust that makes you think of your grandmother’s homemade desserts, you’re better off looking elsewhere.
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Gluten Free Mamas Pie Crust Mix
To Roll Out The Dough
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