Gluten free pie crusts aren’t hard to make when you use the right ingredients and follow some easy how-to steps.
Any time is “Pie Time,” and for anyone scrambling around trying to figure out how to make a delicious GF crust, now seemed like a great time to dive in and show you how!
As I travel the country speaking to gluten-free groups and teaching gluten-free cooking classes, it seems that rolling out pie crusts is the one thing that scares people the most about baking. There are many tips and techniques I’ve developed over the years, and I’ve gotten it down to quite a science!
- 1 Gluten-Free Pie Crust
- 1 cup (16 Tbs.) gfJules™ All-Purpose Gluten Free Flour (135 grams)
- 1/2 teaspoon sea salt
- 2 Tbs vegetable or palm shortening
- 3 Tbs butter or non-dairy alternative ( e.g. Earth Balance® Buttery Sticks)
- 2 Tbs vodka* + 1-2 Tbs cold water (OR 3-4 Tbs. cold water)
- egg wash (1 egg + 1 Tbs. water) OR milk (dairy or non-dairy) for brushing on crust
*vodka helps to further tenderize the pastry dough and the alcohol bakes off, leaving no flavor
To Make the Dough:
- In a large bowl, whisk together the dry ingredients. Cut in the shortening and butter using a pastry cutter (or the flat paddle attachment on a stand mixer or a food processor). Add the vodka/water gradually to make the consistency you need to form a ball – err on the side of it being wetter rather than crumbly. Don’t over-work the dough, or it may become tough when baked. Form a disc with the dough, wrap in plastic and set aside on the counter for 30 minutes while you make your filling.
Rolling the Dough:
- After allowing the dough to rest, roll the pastry out onto a surface dusted well with gfJules™ All Purpose Gluten Free Flour.
- Use a flexible pastry mat (e.g. Silpat) and rolling pin covers or a pie crust bag for rolling and transferring your gluten free crust easily.
- Gently roll in each direction — do not press down on the pin while rolling — to a circle with a diameter at least 1 inch larger than that of your pie pan.
To Transfer the Crust:
- Gently lift an edge of the rolled out crust over your rolling pin. 2 -With one hand under the baking mat, use the pin in the other hand to lift the crust so that it is supported by the rolling pin as you pull the crust gently off of the baking mat. 3- Transfer gently over the pie plate to center. 4- Drop gently into the plate and press in with floured fingers. 5- Pat into your pan.
You can find complete recipes of this Gluten Free Pie Crust Recipe and Tips in gfjules.com