King Arthur Gluten Free Pie Crust Mix

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Tips For Making Gluten Free Pie Crusts:

Gluten Free Pie Crust Review | King Arthur’s (Not so Easy to Prepare) Pie Crust
  • Roll the dough out on a lightly floured piece of parchment paper to prevent sticking.
  • For a beautifully browned crust, brush the dough with egg wash before baking .
  • Using a glass pie plate allows you to see the bottom of the crust, ensuring that it is nicely browned before removing the pie from the oven.
  • If the top of the pie gets too dark before the filling is fulling cooked, tent it with aluminum foil.

I’ve included more tips in the recipe below for rolling out the dough and for making both single- and double-crust pies. Here’s to a season of fearless, delicious pie baking!

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This web site delivers clean, new and exciting gluten free recipes. These wholesome and tasty recipes are evidence that it is possible to stay a gluten free way of life without having to sacrifice flavor. Our remarkable dishes can change how you view gluten free meals.

Good for you if youre contemplating heading gluten-free of charge as a way to live a healthy life-style. Its a wonderful choice. You can sense inflammed and tired if youve been diagnosed with gluten intolerance or, a whole lot worse, celiac illness. Whats an individual to do if they dont know where to begin? Because your life is at an increased risk, you may have every ability to be apprehensive. You have to remove gluten through your diet. It is your accountability to help make the ability as enjoyable as you possibly can.

Easy Gluten Free Pastry Crust

After that I started experimenting with different gluten-free pie dough recipes, determined to find a version that could stand up to my moms. However, most of the GF crusts I tried called for a million ingredients and tasted way too strongwhile I adore grain, nut and seed flours, when it comes to pie, I want the buttery, subtly sweet, let-the-fruit-shine crust that I had as a kid.

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How To Make Extra Flaky Gluten Free Pie Crust

There are a few things that contribute to the flakiness of pie crust. First, keeping your butter extra cold. When the dough starts to set as the butter melts in the oven, little pockets of steam form which make the flaky airy texture in pie crust. If your butter is too warm when it enters the oven, it will melt out before the crust sets leaving a greasy pool and a crunchier, more cracker like crust.

The second factor is the size of your butter pieces in the dough. Many recipes call for pea sized butter, which is ideal for lattice work and designs, but for flakiness you want large pieces of butter.

The final step you can take to make extra flaky crust is to layer your crust when your rolling it out. You will need to use the flour dusted method described above to do this. Once you roll your dough into a large sheet, carefully fold the dough in half right to left. Then fold it in half again top to bottom. Then re-roll out the dough to the size of your pie pan. Youve now added several extra layers into your flaky pie crust.

Best King Arthur Gluten Free Pie Crust Mix Videos : King Arthur Flour Bread Mix, Gluten Free, 18 ...

You will learn what other clients have to mention about using king arthur gluten free pie crust mix and the way it worked for them. Read on to see the best selling products and what the other folks have to say about using them. We have selected some useful videos with reviews which can help you learn more about king arthur gluten free pie crust mix.

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How To Make A Gluten Free Pie Crust

Step 1: Cut the butter into cubes about 1/2 wide and place into the freezer at least 15 minutes before you begin.

Step 2: Measure your water and place it in the freezer while you measure and mix the remaining ingredients.

Step 3: Combine all of the dry ingredients in a large bowl. Stir well to make sure it is evenly mixed.

Step 4: Add the frozen butter. Working as quickly as possible, squish the butter cubes between your thumb and first two fingers, making it into flat discs about the size of a quarter. Make sure all of the bits of butter are coated in flour.

Step 5: Add about half of your cold water and gently toss together to hydrate the flour. If any large clumps form, break them up because there will be pockets on water inside. Add another half of the remaining water and continue to work together. Stop when your dough is held together in a rough ball. You may not need all of the water, but you should need most of it. It is easier to add more water to your dough than to make it dryer again, so err on the side of too dry if youre unsure.

Step 6: Form your dough into a round patty about 1 thick. Wrap it in plastic wrap and place it in the refrigerator at least 2 hours up to overnight.

Heres a video showing how I mix dough by hand

Step 7: Remove your chilled dough from the refrigerator. There are two methods for rolling out the dough.

Step 8: Once your dough is rolled into a sheet. Place it on a baking sheet and refrigerate for another hour.

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.

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How Do You Make Gluten Free Pie Crust From Scratch

  • First, use good-quality, European style butter , which has a higher fat content and will make rolling and working the dough much easier . Cut the butter into about ½-inch sized pieces and put it in the fridge. Cold butter is key.
  • In a food processor, add the flour , salt and sugar. Pulse to combine. You can also make pie dough using your hands or a pastry cutter – whisk the dry ingredients to combine.
  • Sprinkle the cold butter cubes over the flour and pulse just until the mixture is somewhat crumbly and there are still pea-sized chunks of butter . Dont over-mix the flour and butter, because those chunks equal a flaky crust.
  • Next, drizzle a bit of apple cider vinegar over top . Put the lid back on, start the machine, and immediately start to drizzle in cold water. You want to add just enough water so that the dough sticks together when pinchedit should still look shaggy and a bit floury.
  • Finally, transfer the dough to a lightly floured work surface, and use your hands to form it into a ball. Divide the ball in half, then press the dough into two disks. Cover the disks with plastic wrap, and refrigerate them for at least 30 minutes.

And The Perfect Apple Filling

Pie Crust 101 in King Arthur Flour Test Kitchen

The secret? Our Gluten-Free Measure for Measure Flour.

We specifically developed this flour to make gluten-free baking as easy as possible. Rather than working out a funny conversion process, or constantly worrying your recipe won’t turn out, you can use Measure for Measure as a 1:1 substitute for our All-Purpose Flour.

How great is that!?

Since we know how much you love your flaky pie crusts, we took special care during the development of our Measure for Measure flour to make sure it worked as the perfect double pie crust. It’s rollable, it’s pliable, it’s flaky and it’s downright delicious!

Today we’re showing you how to make a Gluten-Free Apple Pie but as with any pie, the sky’s the limit.

To start, well begin by whisking together 2 1/2 cups Measure for Measure Flour and 1 1/4 teaspoons salt in a large bowl.

Add 1/4 cup vegetable shortening and work it into the flour until the mixture is evenly crumbly.

Next, cut 10 tablespoons butter into small cubes.

Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don’t be too thorough the mixture should be very uneven, with big chunks of butter in among the smaller ones.

Add 6 tablespoons of water, and toss to combine.

Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.

Prepare the apple filling

In a small bowl, whisk together:

Spoon the apple filling into the pan.

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Just As Good As The Real Thing

Pie baking and I have never really gotten along. Even before I went gluten-free, I wasnt much of a pie baker. I could never make the perfect crimped edges or a gorgeous double crust. They’d droop, they’d fall, they’d crack, they’d stick to the pan.

It was generally a disaster, and so I just assumed it wasnt part of my baking repertoire. I made my peace with it and moved on to conquer other baking projects .

But heres what’s troubling about all of this… I love pie. Like seriously love it. Its hands down one of my favorite desserts and has been since I was a little girl. So the thought of never eating pie again was… lets just say, rather miserable.

Which is why I made myself a promise this year: I will master gluten-free pumpkin pie. I refuse to sit through another Thanksgiving watching everyone else gobble up their pumpkin pie while I just sit there with a cup of tea. Nope, this year Ill be eating a slice of pumpkin pie .

So I got to work. I used the tips from our bakers on how to perfect a gluten-free pie crust, and started making pie. I went with apple, I went with pumpkin, I went back to apple and back to pumpkin again. And yes, my family might be a little pied out.

Its all been worth it in the end, though. Now I’ve mastered gluten-free pumpkin pie and I’m so confident in the recipe that Im going to make two and bring them to my Thanksgiving this year. Im hedging my bets that my family wont even be able to tell the difference!

Our Simple Mix Bakes Up A Flaky Buttery Pie Crust

Finally, pie crust success is in the bag! Our simple mix bakes up a flaky, buttery pie crust. Each box makes enough crust for a 9-inch double-crust pie, or two 9-inch single-crust pies.

Stock your pantry with this mix, and have bakery-worthy pie crust at your fingertips. Turns out perfectly every time.

Our mixes are carefully crafted in our test kitchen through meticulous taste-testing and blending to replicate our favorite recipes. The best part? We do the measuring and mixing for you. The result? Consistent deliciousness that everyone can enjoy made with simple ingredients that we bake with every day in our kitchens no artificial colors or flavors, no preservatives, and all non-GMO.

  • Kosher

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Finally A Perfect Gluten

Pie crust can be a true challenge for gluten-free bakers, but our mix makes it easy to get reliable, consistent results. Our mix makes a pie crust that rolls out easily and bakes into a flaky, golden, buttery crust. Fill it with fruit for an apple pie or pastry cream for a custard pie. It’s the ideal base for quiches, tarts, and more. Our mixes are carefully crafted in our test kitchen through meticulous taste-testing and blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness that everyone can enjoy!

  • 14 oz. mix makes a 9″ double crust pie or two 9″ single crusts
  • Certified Gluten-Free by the non-profit Gluten-Free Certification Organization , a program of the Gluten Intolerance Group
  • Non-GMO Project Verified

Ill Figure Out How To Make The Best Gluten Free Pie Crust

King arthur flour gluten free pie crust recipe ...

Ha. That is easier said than done. Pie crust made without wheat gluten binding it together can be a challenge, to say the least. Most of the gluten free pie crust recipes out there are a little lacking. While some of the recipes were palatable, none of them are what I would consider to be a good pie crust.

Creating the best gluten free pie crust was proving to be more difficult than I had expected.

I tried all sorts of replacement binders to take the place of the gluten, but proper texture of the finished product eluded me. Much of the dough was wet and sticky, yet completely fell apart when I tried to manipulate it. Others were so hard and stiff that I wouldve needed a steamroller to flatten them before even thinking of sliding them into pie plates.

When I thought I had mastered the best gluten free pie crust a few different times, it turned to mush after being filled and baked.

Just when I was ready to shelve this project out of frustration, the Aha! moment happened. It was a total game changer in my quest for a real gluten free pie crust. I knew that I needed to try yet another binder. This time I tried one that wasnt a commercially dehydrated and pulverized powdered thickener with chemical properties that I didnt fully understand. Id had enough failure at the hands of those pricey substitutes! This time I went for a binder with which I was well acquaintedthe egg!

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How Can You Use Gluten Free Pie Dough

You can use this dough in any pie, tart or galette recipe. The dough makes enough for one 9-inch double crust pie, or 2 single crust pies . Whether it’s your favorite berry pie or a savory egg quiche, this crust won’t let you down. Don’t miss my easy strawberry galette recipe, my cinnamon and vanilla spiced apple galette and my savory spinach galette!

How To Store Pie Crust

You can stop during any of the natural breaks in the recipe preparation and store the pie dough.

At the patty stage, where your dough is wrapped in plastic wrap, you can store in the refrigerator up to 2 days before rolling out. You can also transfer the wrapped dough to a freezer bag or airtight container and freeze for up to 6 months. To use frozen dough, just thaw overnight in the refrigerator and roll out as directed above.

You can also freeze your completed pie shells. I usually make a few at a time so I dont have to go through all the steps everytime we want a pie. Prepare your dough, roll it out and line your pan. Disposable pie plates work great for this. Once its done, place your pie shell in the freezer for about 30 minutes until its frozen solid. Then remove it and wrap it in at least 3 layers of plastic wrap, making sure there are no openings. Store in a freezer bag or airtight container in the freezer up to 6 months. No need to thaw before using.

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