Bette Hagmans Four Flour Pastry Gluten Free Pie Crust Recipes

BETTE HAGMAN'S FOUR FLOUR PASTRY (GLUTEN FREE PIE CRUST)

Steps:

• In a medium bowl whisk together the flours, xanthan gum, baking powder, salt and sugar. Cut in the margarine and Crisco with a pastry cutter or two knives in small pieces until you have shortening the size of lima beans (not cornmeal).
• In a separate bowl, beat together the egg, vinegar and 3 tablespoons of the ice water with a fork. Pour egg mixture into the dry ingredients and stir with your fork (about 20-30 seconds). Add 3 more tablespoons of ice water and stir for another 20-30 seconds. Continue to add water, 1 tbsp at a time, and stir until there are no crumbs left at the bottom of the bowl (I usually add 2 more tablespoons of the ice water).
• Generously sprinkle your pastry cloth with sweet rice flour and rub around so it coats the area you will be working on. Roll your rolling pin through the flour on the cloth so it is fully coated as well.
• Divide dough into two halves and roll the first half out so it is about ¼ of an inch thick. Put the pin at one edge of the dough, lift up your pastry cloth and roll it over the rolling pin so the dough rolls up on top of the rolling pin. Lay the pastry cloth back on the counter and continue to roll the rolling pin so the dough is wrapped around it partially (enough so that when you let go, the dough stays on top of the pin). Move your pie plate next to the rolling pin. Lift up the rolling pin, gently holding the dough on top so it does not slide off, and drag the dangling edge so that it is laying about an inch over the edge of the pie plate. Carefully unroll the crust the rest of the way into the pan.
• Trim the edges of your crust so it hangs 1 inch over the edge of the pie plate. Lift the over hanging crust and fold under about 1 1/2 inch of the crust so you can see the rim of your pie plate all the way around.
• Add the pie filling and roll out the second half of the dough. Either place the second crust over the filling or into another pie plate. Pinch the edges using your thumb and pointer finger on both hands to make a decorative sealed edging.
• Bake as directed for the filling used. Put strips of tin foil over the edges of the crust until the last 15 minutes of baking to prevent the crust from browning too much.
• For a baked pie shell, prick the pastry with a fork on the sides and bottom. Bake in a preheated 425 degree oven for about 12-14 minutes. Cool before filling. Makes one 2-crust pie or 2 pie shells.

GLUTEN-FREE PIE CRUST

Steps:

• Sift dry ingredients together in a large bowl. Cut the butter into small chunks (about 1/2" thick) and add to dry ingredients. Work it into the dry ingredients using a pastry cutter or your finger tips, mashing until the butter has crumbled into pea-size pieces.
• Make a well in the dry ingredients. Pour the egg and apple cider vinegar into the well, and use a fork to stir gently, outwards from the center. Once all the ingredients are incorporated, drizzle the ice-cold water into the mixture very slowly, just a little at a time. Only add water until the mixture has become a cohesive ball of dough that's just moist enough to handle without being wet.
• Place ball between two large pieces of parchment paper. Using hands or rolling pin, gently push the dough outward, equally in all directions, until it is a pie-sized thick, even disc of dough. Leave between parchment paper layers and seal well in plastic wrap or ziploc bag. Refrigerate for at least two hours. Remove the dough from the refrigerator and allow to sit at room temperature for 15-20 minutes.
• Leaving the dough in between two parchment paper layers, roll it out gently, as thin as you can. When the dough is between 1/4" and 1/3" thick, remove the top layer of parchment and even out the edges of the crust. Place a pie pan with the top side down over the dough (centered) and then carefully flip paper, dough and pan over so that the dough drapes into the pan. Carefully peel away parchment. Use your fingers to make sure the dough touches all the corners of the pan. If any holes have already formed at this point, mend them with a finger or pastry brush dampened in egg white or water, or with excess dough.
• Use in your favorite pie recipes, or roll out for use in a galette or other pastry. You can prebake this crust if you like, but it doesn't require prebaking.

GLUTEN FREE PIE CRUST

Steps:

• Stir dry ingredients together, making sure xanthan gum is evenly distributed.
• Cut in butter or oil and add honey.
• Add cold water a little at a time until a ball is formed.
• Roll dough to 1/8" thickness between two sheets of aluminum foil.
• Peel top sheet of foil off, and invert dough onto a 9" pie pan.
• Peel off other foil sheet.
• Prick dough with fork, and bake at 350 for 15 minutes until brown.

WHEAT-FREE PIE CRUST

Steps:

• Mix together flour and salt.
• Cut in margarine with pastry blender.
• Add just enough water for dough to hold together.

PASTRY RECIPE FOR PIE CRUST - GLUTEN FREE

Steps:

• *Mix flours, salt, and xanthan gum in a bowl. Rub in the margarine,but not too much. The mixture should resemble baked beans rather than breadcrumbs.
• *In a separate bowl, whisk together the egg, vinegar and ice water.
• Slowly stir the egg mix into the flour mix, until a ball is formed.
• *Knead the pastry (with a little gf flour if needed) for 2-3 minutes.
• Wrap the pastry and place in the fridge for at least an hour. **It can be frozen at this stage.
• *If the pastry is a little hard when removed from the fridge, knead again a little bit.
• *Roll out on a floured surface. Place in pie pan and follow baking instructions for your pie recipe.
• *If cooked pastry is needed for your recipe the pastry can be cooked at 425 degrees for 10-12 minutes.
• ***substitute Spectrum Naturals Organic Shortening to make it soy free. This is a non-hydrogenated, trans fat free vegetable shortening made from palm oil.

GLUTEN-FREE PIE CRUST

Steps:

• Preheat oven to 350 degrees F.
• Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed and push into an 8" round pie pan.
• Bake for 10 min or until slightly browned on edges (be careful as there is a fine line between baked and burnt).

PERFECT GLUTEN FREE PIE CRUST

Steps:

• Spray 9 inch pie pan with cooking spray. Generously dust with flour.
• Mix flours, sugar, xanthan gum, and salt in large bowl of an electric mixer. Cut butter into 6 piece and add to mix until crumbly and resembling coarse meal.
• Add egg and orange juice. Mix on low speed until dough holds together; it should not be sticky. Form dough into ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (Dough can be frozen at this point for up to one month, wrap in plastic wrap and then foil).
• Roll out dough between the 2 sheets of wax paper. If the dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper , and crimp edges for single crust pie. (Dough can also be frozen at this point for up to one month; kine pie shell with wax paper, wrap in plastic wrap, then foil.
• To Prebake a bottom crust: Preheat oven to 375°F Gently prick pastry in 3 or 4 places with a fork. Bake for about 25 minutes or until golden and cool completely on wire rack.
• To partially bake a bottom crust: Preheat oven to 375°F Bake pastry for 10 minutes, remove from oven. Fill and bake as per recipe.

GLUTEN FREE FEATHERLIGHT VINEGAR PASTRY

Steps:

• In a mediuim bowl, blend all of the dry ingredients until well blended.
• Cut in the shortening until coarse crumbs form.
• In a small bowl, beat the vinegar and egg together with a fork.
• Add the ice water and combine.
• Stir the wet ingredients into the dry ingredients with a fork and keep blending until the door forms a ball.
• Work a little with your hands to obtain a smooth texture.
• Cover and refrigerate for 30 minutes or more before rolling out.
• Divide the dough in half and roll out on waxed paper or plastic wrap dusted with flour.
• Roll out to a 11" circle, using as much flour as needed to prevent sticking.
• Place the dough in a 9" pie plate.
• Repeat with second piece of dough and cut steam vents in top if making a two crust pie.
• Fill with filling, and place second piece of pastry on top, adjust to fit.
• Roll under and crimp pastry.
• Bake as directed for filling used.
• For a baked single crust, prick the pastry with a fork on sides and bottom.
• Bake the crust in a pre-heated 450 degree oven for 10-12 minutes or until slightly browned.
• Cool before filling.