Wheat Free Pie Crust Recipes

NEVER-FAIL GLUTEN-FREE PIE CRUST

Steps:

• Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
• Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
• Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.
• Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
• Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

GLUTEN FREE PIE CRUST RECIPE

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.

GLUTEN-FREE PIE CRUST

Steps:

• Gather the ingredients.
• Heat the oven to 400 F. Have an 8-inch pie pan at the ready.
• In a medium bowl, cut the shortening or butter into the gluten-free flour until crumbly.
• Add the cold water and use your hands to work the dough until soft. The mixture will be crumbly at first but will slowly come together. Do not overmix.
• Form the dough into a single ball.
• Place the dough in an 8-inch pie pan and press it into the bottom and sides. You can use the back of a spoon, a fork, or even your fingers. Alternatively, you can roll out the dough , line the pan with the rolled-out dough and crimp the edges.
• Use a fork to prick the bottom of the crust a few times. This allows steam to escape as needed and helps to ensure that your pie will bake evenly and smoothly.
• Place your prepared pie crust in the heated oven and bake for 12 to 15 minutes, or until the edges of the pie crust are golden brown. Cool completely on a wire rack before adding pie filling.

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.

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:

• 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.