Gluten Free Pie Crust Recipe2016-06-12
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- Servings : 8
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This gluten free pie crust recipe makes an exceptionally flaky and delicious crust. The recipe for the gluten free flour blend used in the recipe is also here on the page.
These recipes come from a fabulous new book called The Essential Home-Ground Flour Book: Learn Complete Milling and Baking Techniques, Includes 100 Delicious Recipes by Sue Becker. Sue is a real believer in the power of freshly ground grains to restore and maintain health.
We have become so grain phobic these days that it is interesting to examine her point – that it is the processing of grains that is the issue, not necessarily the grains themselves. I can’t make her argument anywhere near as effectively as Sue can. It’s a great read, very thought provoking. Sue has also developed 100 recipes that use freshly ground grains, both gluten containing and gluten free.
I have permission to publish a recipe from the book and thought that those who need to eat gluten-free recipes will appreciate this pie crust recipe. (You don’t need to grind your own flour either.)
Gluten Free Pie Crust Recipe
- 2 cups (500 mL) gluten-free all-purpose flour blend (see recipe below)
- 1/2 teaspoon (2 mL) salt
- 1/2 teaspoon (2 mL) xanthan gum
- 1/4 teaspoon (1 mL) baking powder
- 2/3 cup (150 mL) cold unsalted butter, cut into pieces
- 1 egg
- 1/4 cup (60 mL) ice water, divided (see Tips below)
In a large bowl, whisk together flour blend, salt, xanthan gum and baking powder. Using two knives, a pastry cutter or your hands, work in butter until mixture resembles coarse cornmeal (see Tips, below).
In a small bowl, whisk together egg and 1 tbsp (15 mL) ice water. Add to flour mixture and stir lightly with a fork. Add remaining water, 1 tbsp (15 mL) at a time, stirring until mixture begins to form a soft ball of dough.
Using your hands, gently shape dough into a ball. Wrap tightly in plastic wrap and refrigerate for about 20 minutes to rest.
Dust a clean work surface and rolling pin with flour. Turn out chilled dough and, using your hands, flatten into a disk. Sprinkle with flour and roll into a 12-inch (30 cm) circle about 1/4 inch (0.5 cm) thick, dusting with additional flour if needed to keep dough from sticking.
Dust circle with flour and roll loosely around rolling pin, then unroll over pie plate. Gently press dough into plate and patch any tears. Trim edges, leaving a 1/2-inch (1 cm) overhang. Pinch to form edges.
Fill and bake according to the recipe instructions for the pie you are making.
Makes one 10 inch (25 cm) pie crust.
For best results, chill unfilled pie crusts for about 20 minutes before using. This will help to prevent the crust from shrinking away from the edge of the pan.
- When making pie dough it is important that all ingredients be cold. Since most flour mills generate some heat during milling, cool freshly ground flour in the refrigerator for about 15 minutes after milling.
- You can use a hand held or box grater to shave frozen butter into the flour, then simply toss to coat the butter evenly with flour.
- For ice water, place 2 or 3 ice cubes in a glass of water and let chill while preparing the other ingredients. Then pour what you need from the glass.
Here is the recipe for the flour blend used in this gluten-free pie crust.
Gluten-Free All-Purpose Flour Blend
Freshly milled whole-grain and bean flours add both flavor and fiber to gluten-free baked goods. This wonderfully versatile flour blend can be used in just about any baking application that calls for gluten-free all-purpose flour.
2 cups (500 mL) freshly milled brown rice flour
2 cups (500 mL) freshly milled sorghum flour
2 cups (500 mL) freshly milled garbanzo bean (chickpea) flour
2 cups (500 mL) tapioca flour 500 mL
1 cup (250 mL) potato starch (see Tips)
In a large bowl, combine rice, sorghum, garbanzo bean and tapioca flours and potato starch, whisking well to ensure that the flours are evenly distributed. Store in an airtight container or resealable plastic bag until ready to use.
Makes about 9 cups. (see Tips below)
Flour Blend Tips:
- This recipe can easily be halved (to make 4 1/2 cups flour) or even quartered (to make 2 1/4 cups flour).
- Do not confuse potato starch with potato flour. Potato starch is made from the starch of the potato, while potato flour is made from whole potatoes and will impart a potato flavor. Potato starch is used in gluten-free baking as a gum to give structure to the dough and help hold it together when baking.
For maximum nutrition, whole-grain flour is best used as soon as it is ground. If ground ahead of time, it is best stored in the refrigerator or freezer and used as soon as possible.
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This recipe is published on Cookingnook.com courtesy of The Essential Home-Ground Flour Book: Learn Complete Milling and Baking Techniques, Includes 100 Delicious Recipes by Sue Becker © 2016 www.robertrose.ca Reprinted with publisher permission.
You can find Sue’s great book here:
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