Discover expert tips to create the best gluten-free pie crust ever! Achieve perfect texture and flavor for your favorite pies.
Unlock the Secrets to a Perfectly Flaky and Delicious Gluten-Free Pie Crust!
Learn how to create the ultimate gluten-free pie crust that promises to elevate your baking experience. This recipe stands out by addressing common issues faced when working with gluten-free ingredients, particularly the often dry and crumbly textures that can result. With expert tips, you can achieve a crust that is not only delicious but also flaky, proving that gluten-free baking can be both enjoyable and rewarding.
Ideal for those with gluten sensitivities or allergies, this gluten-free pie crust recipe serves as a game-changer in the kitchen. It allows you to indulge in your favorite pies without compromising on taste or texture. Whether you’re preparing a classic apple pie or a decadent chocolate tart, this crust will provide a solid foundation for your culinary creations.
Unlock the Secret to Flaky Perfection: Your Ultimate Guide to Gluten-Free Pie Mastery!
Hello you guys today is like a gluten-free pie crust 101 class I’m showing you how to make my pie crust three different ways so you can make it whether you have certain equipment or not it is so easy to make y’all and rolling it out is just a breeze but the best part about it is of course the taste and texture it’s all butter but it.
Can actually be made dairyfree if you want so let’s get into it and I’ll talk you through it all when I first developed this pie crust it was years ago and my video is from years ago and it is horrible to say the least I guess we all have to start somewhere and it kind of shows just how far I’ve come with this whole video.
Editing and whatnot but man it is awful looking so I decided I needed to recreate the video with plenty more info on how to make the pie crust but also on how to bake it for different types of Pies so for the food processor method which was my original method I have 3 cups or 420 gam of Kim’s gluten-free allpurpose flour blend in the bowl of my.
Food PR processor and I just added 1 teaspoon or 6 G of kosher salt and now I’m adding three sticks which is 339 G of butter that’s really really cold and cut into big is cubes and I’m going to put the lid on this and pulse it like I don’t know maybe seven or eight times and as you can see the butter is.
Still in pretty large chunks that’s what you want now this is the unconventional part of this recipe I have one egg that I’ve whisked with 1 tspoon of white vinegar and I’m adding some of my ice cold water to it about 1/4 cup or so which is 60 G not all of it I’ll probably need more but I’m just going to start with this.
And pulse it through and see where I’m at and I can definitely tell that I need more water so I’m just going to stream in as much of this as I need pulsing it on and off and we’re looking for for like a somewhat wet dough actually that sticks together and it kind of rides the top of the blade just like.
this all right this is perfect so I’ll get this portioned out onto two sheets of plastic wrap I’ll divide it roughly in half and just press it together really well into two separate discs there’s still plenty of little bits of butter in here so this pie crust is still going to be very.
Flaky all right y’all I’m going to put this in the fridge to chill for at least 30 minutes preferably an hour but up to 3 days but let’s say you don’t have a food processor what do you do no worries at all you can actually use your stand mixer to make this pie dough so I’ve got my flour blend and salt already in the.
Mixer and I’m just breaking up these chunks of really cold butter and tossing them in and now I’ll just pulse my mixer on and off on low and what’s what that’s doing is it’s kind of flattening the butter chunks on the sides of the bowl so I’m going to let this go on low.
Speed for just like 30 seconds or so and while that’s going on I’ll add my egg and vinegar mix mixture directly to the ice water and just give it a little whisk all right I’ll pour this in and see if that’s all the water I need you don’t ever want to add every bit of the water so start on the lower.
End at first yeah I actually don’t think I need any more water here this is looking good and it’s staying together so I’ll stop here one of the tricks I figured out a long time ago when I first started baking gluten free and making trying to make gluten-free pie crust is that you want the dough or the pie crust dough to.
Be a little wetter than what a normal pie crust might be so if you’re used to making regular gluten filled pie crust like I was you kind of have to change your mindset a bit because I feel that that’s really the key to perfect glutenfree pie crust is having a wetter dough than you would think you need so when I first started out I made the most.
Horrible pie crust ever believe me I remember making a pie to bring to my mom and dad’s and none of us could cut it with a fork like cut it through with the fork so we had to just basically eat the filling out of the pie I can’t remember what it was it might have been a coconut cream pie but it was awful let’s say you don’t even have a stand mixer either.
Which I have to say is truly an almost necessary tool in the gluten-free kitchen especially if you’re making your own breads anyway you can also make this pie crust completely from scratch with just a bowl and your hands and bonus y’all I’m actually for this one I’m using a dairyfree butter so you can see that it works just as well as regular.
Butter I think this is country Croc plant-based butter or something so I have the flour and salt in my bowl already and I’ve got my dairyfree butter chunks here these are really cold I actually put them in the freezer for like 10 minutes or so just because I know dairyfree butter is softer than regular butter or at least American.
Regular butter and I’ll just toss all of these into the flour to coat and then I’m going to flatten each piece with my fingertips like this this will make like little sheets of butter throughout which makes it really really flaky you can also use um shortening for this like Crisco because that’s what probably most.
Of our mothers used many many years ago all right I think all of these are flattened maybe I missed one or two but I’ll just go through with my hands now and break up any of the bigger pieces into smaller pieces and now I’ll kind of push everything aside so I’ll create a little well in.
The middle here and I’m going to pour the egg vinegar water mixture in and then toss it using my fingertips and I can already tell this isn’t enough water cuz it’s really crumbly and there are lots of dry like flowery parts so I’ll add a little more don’t ever add the entire amount of.
Water water right at the beginning because as you can see sometimes it’s not all needed like in the stand mixer method it wasn’t but I know I still more need more now so I’ll just keep adding more little bit at a time until I can press this together and it stays together and this feels about right I’ll.
Just knead this really quick to bring it all together and this looks great feels great and I’ll do the usual divide it between my two sheets of plastic wrap and now we can roll out one of the dough disc that we put in the fridge earlier so I’m just going to dust my.
Work surface with some of my allpurpose flour blend that I always have in a little container on the side here and I’ll sprinkle some on top of the dough as well and I’m just going to start rolling it out I basically roll it away from me and then back towards me and then I turn it like 90° and do the same thing again rolling and turning.
Rolling and turning always checking for sticking and adding more flour if I need to or spreading around the flour that’s already there and if you notice I never roll fully off the edge of either side because that would just smush the edges down too much So eventually it’ll even out when I go to roll it in the opposite.
Direction I’m going for a big enough round to fit my pie plate and at least maybe another another 4 in or so and this is the way I prefer to transfer my P dough you can also fold it in half and then in half again and unfold it put the point in the middle of your pie plate and unfold it I just like this method better it’s just.
So easy just to roll it up onto the rolling pin and then you just unroll it right into into the pie plate but make sure you don’t stretch it into the pie plate you just want to kind of let it fall into the corners or gently like push it into the corners and help it along cuz if you stretch it it’s going to.
Shrink all right for this one I’m actually going to trim off all this excess but you really don’t have to do this I don’t always do this most most of the time I just tuck it under and then I crimp it but I thought I’d be different for this one just to show you there’s more than one way to crimp a pie crust and I always just do the basic.
Crimp by pushing out with my one finger and against that with my two fingers from my other hand because my pie crust crimping and making beautiful pie crust it’s just not my forte I’m more concerned with them tasting great and having that great texture texture so I always just do the usual but there are so many ways to.
Crimp a pie crust oh don’t throw away those scraps either you can wrap them back up or you can use them for decorations like with little cookie cutters or whatever or you can do what my mom used to do and sprinkle them with cinnamon and sugar and put them in the oven for like 10 to 15 minutes they were so so good all.
Right I’m going to put this in the freezer now for just like 10 to 15 minutes or until it’s nicely firmed up and this one is perfectly firm so I’m going to grab a fork and I’ll prick the bottom and the sides you only want to do this if you’re par baking or blind baking the pie crust it just prevents the crust from puffing.
Up and I’ve got a sheet of parchment here that I crumpled up so it’ll fit nicely into the pie plate and then I’ll add my pie weights which in this case is rice but I’ve also used I’ve actually used store-bought pie weights before lost them many many years ago um I also have used beans um they’re really you know cheap.
And perfect or you can even use sugar which gets a little toasty and then it can be used again in recipes the most important thing is to make sure you fill the pie weights all the way to the top though and we’re going to bake this at 3 375 for 15 minutes or until it’s just slightly.
Brown around the edges and then carefully take the pie weights out and you should be able to see that the bottom is still shiny so I’ll put this back in the oven for an additional 5 minutes or so just until the bottom of the crust is no longer shiny and this is actually called par baking it’s usually done for pretty much.
Any single pie crust that’ll be filled and baked I have plenty of examples on my blog post on on the website so just check it out it helps to keep the crust from becoming soggy so now for a pie when when the filling won’t be baked at all you want to Blind bake it fully like this one I.
Just left it in the oven for an additional 10 to 15 minutes instead of just five and it was perfectly golden brown all over blind baking is used for like fillings that won’t need to go in the oven like they go they’re cold they go straight into the fridge like cream pies or this French silk chocolate pie yum one of my.
Favorites or any refrigerated pie like that where the filling doesn’t get baked I again have several examples on the blog post so just check it out and finally for a double crust pie one of my all-time favorites is apple pie my apple pie because it’s my mom’s apple pie there’s really no need to parbake the crust you just unroll the.
Top crust onto the filling and then what I like to do is take my kitchen shears and cut off the excess still leaving I don’t know about a/ inch or so hanging and this will get tucked under the bottom crust Edge and then you just crimp it however you’d like.
So there you have it y’all if this isn’t the best pie crust you’ve ever had gluten free or not I don’t know what is my husband is a pie connoisseur and he constantly tells me how much he adores this pie crust he really can’t get enough of it and y’all he can eat all the gluten he wants so check out this recipe post on the blog for more details.
About making this a and freezing it so you can get ahead for the holidays enjoy y’all
