Gluten Free Pie Pastry Recipes

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GLUTEN-FREE PIE CRUST



Gluten-Free Pie Crust image

I have tried a lot of recipes trying to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.

Provided by Sandra LeRose

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 1h20m

Yield 16

Number Of Ingredients 8

¾ cup arrowroot starch
⅔ cup white rice flour
⅔ cup brown rice flour
1 tablespoon white sugar
14 tablespoons cold butter, cut into chunks
2 large cold eggs
1 tablespoon white vinegar
1 tablespoon cold water, or more as needed

Steps:

  • Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
  • Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
  • Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 15.8 g, Cholesterol 50 mg, Fat 11 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 6.6 g, Sodium 80.5 mg, Sugar 0.9 g

GLUTEN FREE PIE CRUST RECIPE



Gluten Free Pie Crust Recipe image

Gluten & Dairy Free Pie Crust - Sweet or Savory This recipe makes 2 Bottom Pie Crusts or 1 Set (top & bottom) Pie Crusts.

Provided by Erika

Categories     Baked Goods

Time 15m

Number Of Ingredients 7

2 Cups of Erika's All Purpose Gluten Free Flour (or you can use King Arthur's Brand)
1/2 Cup Palm Shortening, Coconut Oil (chilled), or Real Butter
1 Egg (CLICK HERE for my GF VEGAN Pie Crust Recipe)
2/3 Cup Water (approx. depending on consistency - add a little at a time - not too wet, not too dry.)
1/2 Teaspoon Salt (or season to taste)
2 Teaspoon Sugar (you can omit or sweeten additionally to taste)
Extra GF Flour or Tapioca Starch for Dusting

Steps:

  • Mix together the Gluten Free Flour along with optional Salt & Sugar.
  • Blend in Shortening (or butter) with Pastry Tool or Fork, and mix until crumbly.
  • Add in Egg and mix until well incorporated - mixture will still be crumbly.
  • Add Water by stirring in 1 Tablespoon at a time until dough holds together for rolling - better a little moist, then too dry.
  • Cut Mixture in Half and roll into 2 balls (one for each crust or topping).
  • Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
  • Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
  • Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin... carefully peeling back the paper as you press it into the pan. Don't worry if it breaks apart a little, you can always press it together and it will look great!
  • Crimp edges of crust to make a decorative edge... or top with an additional crust layer after adding your pie filling.
  • Pierce bottom slightly with fork (and slit top layer with knife to vent).
  • Fill with My Chicken Pot Pie Mixture or Dairy Free Pumpkin Pie Filling Recipe or your favorite recipe and bake.
  • Follow the pie recipe you are using for bake time and temperature.

Nutrition Facts : ServingSize 1 Crust, Calories 115 calories

GLUTEN FREE PASTRY



Gluten Free Pastry image

This easy gluten free pastry recipe makes enough for one 20cm diameter pie or approximately 12 lidded mince pies. For a quiche I would recommend cutting the quantities in half. The pastry dough can also be frozen, defrosted and then rolled out as needed.

Categories     Baking

Time 1h

Number Of Ingredients 8

340 g plain gluten free flour
2 tsp xanthan gum
2 medium eggs
2 tsp water
220g unsalted butter (cold)
Pinch salt
1 tbsp caster sugar
1 egg (beaten)

Steps:

  • Add the flour, xanthan gum, salt (and sugar if using) to a large mixing bowl and stir together.
  • Cut the COLD butter (and Cookeen/lard if using) into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.
  • Crack the eggs into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to 'mush' the mixture together. You'll see it start to form a sticky dough.
  • Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.
  • Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage - you need the dough to chill a bit so it is easier to roll!
  • Roll the chilled dough between clingfilm to your desired thickness. I usually roll it to between 4-6mm for pies, tarts and quiches.
  • Either cut the mini shapes using a pastry cutter, or transfer to a pie dish if making a quiche/pie before blind baking and/or filling.
  • If you need a 'blind bake' in your pastry recipe, carefully use the rolling pin to lift the pastry into your pie dish. Don't worry about trimming any overhang yet.
  • Use your fingers to press the sides of the pie into the ridges of the dish. Break off a small piece of the overhanging dough and roll into a ball - use this to press the pastry in further (it will stop your finger nails going through the pastry!).
  • Gently push the overhanging pastry back over the pie dish so you have a couple of mm which are slightly thicker at the top of the pie crust. This will help to minimise any shrinking. Roll the rolling pin over the top of the dish and then remove any excess pastry and prick the bottom all over with a fork.
  • Place a piece of baking paper over the top of the pastry and fill with baking beans (or dried rice/lentils).
  • Bake in a preheated oven at 180'C / Fan 160'C / Gas Mark 4 for 10 minutes. Carefully remove the baking paper and beans, then bake for another 5-10 minutes until golden.
  • Fill and bake the pastry case as per the individual recipe you're following - I have a few suggestions below this recipe card!
  • For mini pies, roll the pastry to the desired thickness and use a pastry cutter to cut out the shapes you need. Re-roll any excess and repeat until all the pastry is used up. If it gets a little dry and crumbly, wet your hands slightly and work the pastry so it moistens a little. If it gets too sticky, chill it for 10-15 minutes before rolling.
  • For a golden pie top, brush the pie lid with a beaten egg before cooking. For sweet pies you can then also sprinkle with a little sugar too!

Nutrition Facts : Calories 274 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 29 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

GLUTEN-FREE PIE DOUGH



Gluten-Free Pie Dough image

Add this dough recipe to your gluten-free baking arsenal -- it can be used for sweet and savory pies alike.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 5

1 cup gluten-free all-purpose flour
1/2 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
1 large egg
2 to 4 tablespoons ice water

Steps:

  • In a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.

ALI'S GLUTEN-FREE PIE PASTRY



Ali's Gluten-Free Pie Pastry image

Who needs gluten? This recipe produces a tender, nutty crust that's as tasty as any traditional pastry. It's the perfect base for all your pie favorites.-Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield pastry for one 9-inch pie.

Number Of Ingredients 18

INGREDIENTS FOR SINGLE-CRUST PIE:
1 cup gluten-free all-purpose baking flour
1/3 cup ground almonds
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon xanthan gum
6 tablespoons cold butter or margarine, cubed
2 tablespoons beaten egg
1 to 2 tablespoons ice water
INGREDIENTS FOR DOUBLE-CRUST PIE:
2 cups gluten-free all-purpose baking flour
2/3 cup ground almonds
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3/4 cup cold butter or margarine, cubed
1 large egg, beaten
3 to 4 tablespoons ice water

Steps:

  • In a large bowl, combine the flour, almonds, sugar, salt and xanthan gum. Cut in the butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed., For single-crust pie: Form into a disk and wrap in plastic; refrigerate for 1 hour or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. , For double-crust pie: Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic. Refrigerate for 1 hour or until easy to handle., Roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Cover edges with foil. Bake pie according to recipe directions, removing foil during the last 15-20 minutes of baking.

Nutrition Facts : Calories 172 calories, Fat 11g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 141mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

GLUTEN FREE PIE PASTRY



Gluten Free Pie Pastry image

One of the best recipes for gluten free pastry that I've tried....and I've tried many. This recipe comes from Canadian Living with my own modification in that I add the egg yolk to the crust. *This recipe makes 1 double crust or two single crusts. *I halved the recipe with great success to make one single crust for a lemon meringue pie you see in the picture. 1 egg yolk is approximately 1 tablespoon, so use 1/2 of a tablespoon if you want to make one single crust. Followed recipe # 118361 for the filling and meringue. I baked the single crust @ 400 degrees F. in glass (Pyrex) pie plate for 12 minutes or until it was golden. Note that cook time is just for single crust pie only.

Provided by farmfloosie

Categories     Dessert

Time 45m

Yield 2 pie shells, 6-8 serving(s)

Number Of Ingredients 11

2/3 cup brown rice flour
2/3 cup rice flour
1/2 cup sweet rice flour
1/2 cup tapioca starch
1 tablespoon granulated sugar
1 teaspoon xanthan gum
1/4 teaspoon salt
1 cup cold butter, cubed
1/4 cup ice water (approx.)
1 tablespoon vinegar
1 egg yolk, beaten

Steps:

  • In large bowl, whisk together brown, white and sweet rice flours, tapioca starch, granulated sugar, xanthan gum and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.
  • Stir ice water, beaten egg yolk and vinegar together in a small bowl; drizzle over flour mixture, tossing with fork until ragged dough forms and adding up to 2 tbsp more ice water if necessary. Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make- ahead: Refrigerate for up to 24 hours.).
  • Between 2 pieces of parchment paper, roll out 1 disc, pressing edges together if cracks form, into 12-inch (30 cm) circle. Peel off top paper; replace over pastry. Gently turn over; peel off top paper. Transfer, pastry side down, to 9-inch (23 cm) pie plate; peel off paper. Fit pastry into pie plate.
  • * For single crust pie, turn edge under and flute. Prick bottom and sides with fork. Bake 10-15 minutes (I used Pyrex-glass pie plate) at 400°F or until crust is golden.
  • * For double crust pie, add filling of choice. Roll out top crust. Moisten bottom crust with water, and add Place pastry circle over filling; peel off paper. Trim, if necessary, to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom rim; crimp with fork. Bake on bottom rack in 425F (220C) oven for 10 minutes. Reduce heat to 350F (180C); bake until bubbly and bottom is golden, about 1 hour. Let cool in pan on rack.

Nutrition Facts : Calories 464.3, Fat 32.3, SaturatedFat 19.9, Cholesterol 109, Sodium 370, Carbohydrate 40.3, Fiber 1.6, Sugar 2.3, Protein 3.8

PASTRY RECIPE FOR PIE CRUST - GLUTEN FREE



Pastry Recipe for Pie Crust - Gluten Free image

Posted on behalf of Yahoo Group SillyYaks. This is the BEST pie crust I have ever made, even pre-gf! It is gluten free, and dairy free and can be made soy free as well.It is not crumbly, but it rolls out best between sheets of parchment paper. It has a wonderful taste and holds it shape well. I've used it to make whole pies and even turn-over style individual pies. --Mariann [my version of a recipe from the AiA Gluten & Dairy Free Cookbook.]

Provided by DoveChocolatierinKY

Categories     Dessert

Time 22m

Yield 1 pie crust, 4-6 serving(s)

Number Of Ingredients 9

1 cup rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1/4 teaspoon salt
2 teaspoons xanthan gum
4 ounces margarine (see below***)
1 large egg, beaten (or use 1/4 cup extra ice water if allergic to eggs)
1 teaspoon apple cider vinegar (or water if you can't use vinegar)
3 tablespoons ice cold water

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.

Nutrition Facts : Calories 402.2, Fat 24.6, SaturatedFat 5.3, Cholesterol 46.5, Sodium 436.3, Carbohydrate 40.3, Fiber 1.5, Sugar 0.5, Protein 4.9

GLUTEN FREE PASTRY FLOUR



Gluten Free Pastry Flour image

A simple blend of an all purpose gluten free flour blend with added starch and milk powder to make the very best gluten free pastries of all types, from biscuits and pie crusts to puff pastry and more!

Provided by Nicole Hunn

Categories     Flours

Number Of Ingredients 3

224 grams Better Batter all purpose gluten free flour blend ((80% of total) (See Recipe Notes))
28 grams cornstarch (10% of total)
28 grams dry milk powder (10% of total (See Recipe Notes))

Steps:

  • To make a gluten free flour blend of any kind, you will need a simple digital kitchen scale. Turn the scale on, and switch to grams (from pounds) if necessary by pressing the appropriate button on your scale.
  • Place a large bowl on the scale and press "tare" to zero out the weight of the bowl. Add the Better Batter (or mock Better Batter blend) to the bowl, bit by bit, until the scale display reads 224 grams. This first ingredient can be added quickly and without much care, since you can remove some flour if you add too much.
  • Press the "tare" button to zero out the weight of the Better Batter flour blend. Add the cornstarch, bit by bit, until the scale display reads 28 grams.
  • Press the "tare" button to zero out the weight of the cornstarch. Add the milk powder, bit by bit, until the scale display reads 28 grams.
  • Whisk vigorously to combine very well. Use in a recipe like pie crust, or place in a lidded container and store in a cool, dark place until you're ready to use it to make pastry.

EXTRA FLAKY GLUTEN FREE PIE CRUST



Extra Flaky Gluten Free Pie Crust image

Prepare an extra flaky, gluten free pie crust when you follow this recipe. Whatever pie you're craving, this is the only gf pie crust recipe you need.

Provided by Nicole Hunn

Categories     Dessert     Pie

Time 1h

Number Of Ingredients 7

1 1/2 cups all purpose gluten free flour blend
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons unsalted butter (roughly chopped and chilled)
1/2 cup sour cream (full fat, preferably, chilled)
Ice water by the teaspoonful (as necessary)

Steps:

  • In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients.
  • Flatten each chunk of butter between your thumb and forefinger. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly.
  • Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon only if necessary for the dough to hold together.
  • Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough. Place the dough in the refrigerator to chill for 30 minutes.
  • Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.
  • Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick.
  • Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick.
  • Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.
  • Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate.
  • Trim the roughest edges of the crust with kitchen shears. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.
  • Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).
  • Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with the tines of a fork.
  • Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans.
  • Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes.
  • Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.

GLUTEN FREE PASTRY



Gluten Free Pastry image

A friend of mine is celiac, so I had to find a recipe that would work for beef Wellingtons... BINGO!!! This is perfect, and soooooo easy to make!

Provided by BriannaH

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 10m

Yield 8

Number Of Ingredients 7

1 cup rice flour
1 tablespoon white sugar
½ teaspoon salt
¼ teaspoon baking powder
⅓ cup vegetable shortening
3 tablespoons cold water
½ teaspoon vanilla extract

Steps:

  • Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening until the mixture resembles sand. Stir in the water and vanilla extract.
  • Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 17.5 g, Fat 8.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 160.8 mg, Sugar 1.6 g

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Servings 1


GLUTEN FREE PECAN PIE RECIPE UK IDEAS
2021-06-30 Apple crumble pie gluten free paleo vegan recipe. 1 hr and 35 mins. Source: www.pinterest.com. Best pumpkin pie recipe love and lemons recipe. 37 ratings 3.7 out of 5 star rating. Source: www.pinterest.com. Chocolate bourbon pecan cloud cookies in 2020 with images. 45 min into pastry chilling time, preheat the oven to 180° c / 355° f.
From vb.wisdomtowealthmastery.com


GLUTEN FREE ROUGH PUFF PASTRY RECIPE - ALL INFORMATION ...
Gluten Free Rough Puff Pastry Recipe - Hungry & Fussy best www.hungryandfussy.com. Gluten Free Rough Puff Pastry Recipe Ingredients 250g very cold butter, cubed 1 cup or 120g cornflour ¾ cup or 120g potato starch ½ cup or 70g sorghum flour 2 tsp xantham gum 1 tsp salt 130g chilled water Instructions Conventional Method Put the cornflour, potato starch, sorghum …
From therecipes.info


GLUTEN FREE PIE CRUST RECIPE COCONUT FLOUR IDEAS
2021-01-22 Gluten Free Pie Crust Recipe Coconut Flour. (photo 4) roll out pastry into a circle. (photo 5) carefully place the crust into a. Source : www.pinterest.com Add all of the pie crust ingredients into a food processor. Add all the ingredients to a food processor. Baked Coconut Flour Pie Crust Coconut Recipes Paleo Pie As […]
From rot.zzlmks.net


FLAKY PASTRY - EVERYDAY GLUTEN FREE GOURMET
Preheat oven directed in recipe. Remove dough from fridge, unwrap and leave in the center of the wax paper. 12. Using a rolling pin start in the center of the dough, rolling out toward the edges. Lift the rolling pin at the edges. Avoid rolling off the pastry and making the edges thinner than the rest of the pastry.
From everydayglutenfreegourmet.ca


GLUTEN FREE|GLUTEN FREE PIE CRUST - ROBINHOOD
Serving Size: 9" (23cm) single or double crust. Place flour blend, sugar and salt in a food processor. Process for 10 seconds. Add cubed shortening and pulse until combined. With motor running add cold water and vinegar. Process until dough comes together. Wrap dough in plastic wrap. Chill for 30 minutes.
From robinhood.ca


STEP-BY-STEP GLUTEN FREE PUFF PASTRY - BOB'S RED MILL BLOG
2014-05-31 Cube 4 oz of cold butter and place in a large bowl with Bob’s Red Mill Gluten Free Pie Crust Mix. 2. Using a pastry blender or two knives, cut in butter until the mixture is the consistency of coarse cornmeal. 3. Add ice water as needed until the mixture forms a consistent and well-hydrated dough. 4. Form dough into a rectangle and wrap well in plastic wrap. Chill at …
From bobsredmill.com


GLUTEN FREE TART PASTRY 2.0 - EVERYDAY GLUTEN FREE GOURMET
The first recipe I posted for a tart crust I called pie pastry. Then when I made a gluten free pie I realized, of course, there’s a difference between pie pastry and tart pastry. I simply didn’t give it much thought. The Difference Between Tart Pastry and Pie Pastry. People love tender, flaky pie and you probably have memories of someone in your family who was known for their pies. …
From everydayglutenfreegourmet.ca


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