Discover the ultimate Gluten-Free Extra Flaky Thanksgiving Pie Crust, perfect for your holiday pies. Enjoy delicious, flaky texture without gluten!
Perfectly Crisp and Deliciously Light for Your Holiday Pies
Thanksgiving is a time for tradition, and many beloved holiday classics are typically made with gluten. In the series “Thanksgiving vs. Gluten,” the focus is on creating gluten-free versions of these favorites, including dinner rolls, gravy, and pie crust. One of the standout recipes featured is for pie crust, which is versatile enough for various types of pies, whether sweet or savory, and can accommodate different styles such as open top, lattice top, or no-bake options.
The pie crust recipe, trusted from The Loopy Whisk, aims to provide a delicious alternative for those avoiding gluten. This approach not only preserves the spirit of Thanksgiving but also ensures that everyone can enjoy the festive feast without sacrificing flavor or texture. The series highlights the possibility of enjoying traditional recipes in a gluten-free format, making it an inclusive celebration for all guests.
Indulge in a Crust That’s a Slice Above the Rest: Perfectly Tender, Delightfully Flaky, and Totally Gluten-Free!
I love Thanksgiving like you don’t understand I love Thanksgiving as far back as I can remember it’s always been my favorite holiday and maybe it’s because it brings together three of the things that I love the most in this world which are cooking and eating way too much food sitting on the couch all day and watching sports and spending a.
Bunch of time with the people I love the most and I’m lucky to have experienced more than 40 classic American thanksgivings on this planet right up until last year when I was diagnosed with Celiac on November 21st uh two days before Thanksgiving so hey I got to go out with a bang last year one more Thanksgiving and then the next day.
Was my first day eating gluten-free Black Friday am I right that means that this year 2024 is my first official gluten-free Thanksgiving and I’m not willing to skip any of the classics now you don’t need me to tell you how to make Thanksgiving dishes that are already gluten-free like turkey or mashed potatoes or cranberries and you.
Don’t need my help making gluten-free versions of dishes with ingredients that are easy to substitute like mac and cheese or stuffing or those little crispy onions on top of green bean casserole but there are a few traditionally glutenous Thanksgiving must haves that you should make from scratch and require a little gluten-free.
Knoow to pull off in this special Thanksgiving series on J versus gluten we’re going to tackle three of them dinner rolls gravy and on today’s episode pie crust what is Thanksgiving without pie pie is Thanksgiving the problem is most store-bought gluten-free pie crusts are either crappy or they’re hard to find uh.
So we’re going to make our own once again we’re going back to the well with the loopy whisk uh with her extra flaky all butter pie crust recipe in the description you can use this one for apple pie you can use it for pumpkin pie you can use it for no bake pies like a chocolate pudding pie or something like that uh you can use it for Savory pies.
Like a chicken pot pie this is a very very versatile recipe and can like handle basically any pie you want to throw at it okay for this recipe you are going to need 190 G of white rice flour uh 115 gam of potato starch uh and 75 G of corn starch uh all three of these starches are like crispy starches uh so they’re going to make this extra crispy.
Uh along with that you’re going to add two tbspoon of sugar or if you’re going to make a a savory pie you can cut that down to 1 tbspoon of sugar along with a teaspoon and a half of zanen gum and half a teaspoon of salt uh so we’re going to mix all these in the bowl here everybody in to that we are going to add 250 g of chilled cubed butter.
It’s really important that it’s cubed and it’s really important that it’s chilled we’re going to mix all this into the flour mixture and the goal here is to coat all of the individual little butter cubes in the flour mixture you know what I got gloves on uh and the next step is we are going to squish all these little butter cubes down into flat.
Kind of buttery discs I’m going to go from this to this now it’s going to take a while cuz there’s a lot of butter in here I like to start on one side of the bowl and as I flatten the butter kind of move it to the other side of the bowl so that I know which ones I’ve squished and which ones need squishing when your.
Butter has been fully squished look like this now it is time for the water now this is not going to seem like enough water you want this to be as cold as possible there 150 g of like very cold water just kind of mix this together now it’s again the water is not going to seem like enough but do not be tempted.
To add more uh when you add more moisture to p crust that’s when it gets tough we want this to stay super flaky hand mixing time okay so kind of gently squeeze and knead this kind of butter flour pile together and over time the Heat of your hand is going to melt some of the butter and the flour will mix in just.
Kind of squeeze against the sides a little bit squeeze against the bottom flip some of the dry stuff over on top it’s going to take a few minutes no one said this was like super fast starting to come together you can see it trust the process okay we are I think we’re there okay we are going to wrap this guy in some plastic.
So you’re going to kind of want to get this into like a 10x six rectangle or so so fold a square of plastic or I’m sorry fold a rectangle of plastic that’s about 10 by6 can always you employ a rolling pin that’s easier this is going going to go in the fridge for at least a half an hour before we proceed to the next step.
Now we are going to laminate the dough laminating uh dough is just kind of a fancy term for folding it over on itself and rolling it out then folding it over on itself and rolling it out uh that process creates a zillion layers in anything you’re baking that’s how croissants are made uh that’s how Queen Aman are made that’s how any kind of.
Puff pastry uh is made and that’s how our pie crust is going to be made take your chilled pie dough rectangle we’re going to want to roll it out on parchment paper here that’ll make it easier all right so we’re about 6×1 here maybe a little bit wider maybe a little bit longer uh but the goal is to get this to about like 18 in long this way.
Potato starch a little bit so that the butter doesn’t stick to the rolling pin this is a pretty pliable dough gluten-free dough kind of has a tendency to be dry or at least have a reputation of being dry this is really flexible it’s really nice once you get it rolled out you’re going to want to do a letter fold uh letter fold is when you take.
Top and you fold that down and you take the bottom fold that up stuck a little bit to the parchment here there you go and so you’re folding the dough like a letter then we’re going to do the same thing again so that’s our first letter fold of about let’s say five roll it out vertically so every time we fold and.
Roll we’re creating a bunch more layers let’s do our second fold top down B them up and then we turn it 90° we flip it over then we do it again count down bottom up we are going to start our fourth fold top down bot them up okay after this last roll we’re going.
To fold it up one more time uh then we’re going to wrap it in plastic and put it in the fridge for about 30 minutes down bottom up and get into a little package into the fridge okay our laminated pie dough has chilled for at least 30 minutes and it is time to roll out the.
Pie uh this recipe makes two pie crust I am only going to use one of these at the moment so I’m going to cut this in half look like about half whatever your preferred method for rolling out P dough is go for it I’m going to try to roll this between two separate sheets of parchment paper and see how that goes time to go in the pie.
Dish we are in maybe patch a couple of holes here but we’re in pretty good shape make sure you get down all the way into the corners there’s any holes in the bottom you can kind of tear off little bits and Patch them up if you see any thin spots you can do the same thing okay we’re going to trim off and any real.
Extra bits leaving a little bit of an overhang with that extra little Edge and kind of fold it up under itself you’re creating like a extra thick lip on the edge of the pie we’re going to do one more step after that to crimp it now this pie plate has little crimped edges so all you got to do is kind of press them into there to follow that if you a.
Non-crimp pie plate kind of do this move with your fingers now that our pie crust is in our pie plate uh this is going to go back in the fridge for one last time I promise this is the last time uh before we blind bake this guy uh so I’ll see you then the pie crust has chilled in the fridge and it is time to Blind bake what is blind baking blind baking.
Is when you bake a pie crust without any of the stuff in it there are a couple reasons why you might do that you have a really wet filling like pumpkin pie for example you want to bake this so that it’s like as sealed and as solid as possible before you put all that wet stuff on it uh because that’s going to make it soggy also if you’re going to do.
Like a no bake pie uh you can bake this the whole way uh before you fill it with whatever is going to go in it uh if you are cooking something that is not super wet I mean all pie feeling is wet but some of them are more wet than others uh like apple pie or like a chicken pot pie um or something that requires a top uh you can fill it right now put the top on.
Throw it in the oven we’re going to Blind bake this the whole way first we have to kind of weigh it down with something um we are going to use this piece of parchment and here’s a tip crumple it all up paper a little bit more soft and flexible otherwise this tends to create some like.
Harsh Corners so you’re going to put this into the middle of your pie crust and we are going to weigh this down down with something if you have purpose-built pie weights you can use those if you have dried beans you can use that uh but I am going to use some rice make sure you kind.
Of press it down into the oven 20 minutes 390 and then we’re going to pull it out take this out with the rice and the paper and it’s going to go back in for another 20 minutes first part of the pie crust par bake is done uh so let’s take it out of the oven so this is going to go back in the oven uh for about another 20 minutes uh or.
Until everything is golden brown and crispy when the pie shell is fully baked it’ll look like this uh pretty golden brown uh crispy you can see that I made couple of mistakes here uh and I’m glad I did this on my dry run before Thanksgiving number one I didn’t do really a good job of crimping the the crust up over the top of the pie shell.
This pie plate is uh it’s pretty steep it’s got pretty steep sides um so you really need to like kind of seal the the crust up and over the edge so it doesn’t shrink down like this uh the second thing is that I didn’t poke holes in the bottom of the dough it’s called docking the dough usually do it with a fork uh I was going to do it totally had it in.
Mind to do it and totally spped my mind but the good news is uh this looks like this worked out uh you can take the shell entirely out of the pie pan by itself it’s still pretty hot look how solid and rigid and crispy this is we’re going to let it cool still pretty hot we’re going to come back to it and uh give it a.
Taste we’re just going to taste it straight up I’m I’m excited for this one we are finally ready to taste our gluten-free pie shell we’re going to do it straight up and uh we are going to do our best to simulate an apple pie uh I got some applesauce here that was in the fridge so I’m going to go applesauce and pie crust to see how it goes uh you know.
We’re still two weeks out for Thanksgiving we don’t have apple pie filling just laying around I’m going to rip into a pie crust and see what it tastes like it is definitely flaky this might be better than a regular pie crust this tastes like really crispy thin barely barely sweet like shortbread M let’s try it with the.
Applesauce M tastes like an apple like turnover like apple hand pie like something you get like a like a gas station in a good way I don’t know guys gluten-free baking ain’t bad gluten-free pie crust Happy Thanksgiving give it a shot see you next time
