**Gluten-Free Pie Pastry: A Heavenly Treat for Every Occasion**
Indulge in the delightful world of gluten-free baking with our collection of delectable pie pastry recipes. Whether you're a seasoned baker or just starting your gluten-free journey, these recipes offer a symphony of flavors and textures that will tantalize your taste buds. From the classic All-Butter Gluten-Free Pie Crust to the innovative Almond Flour Pie Crust, each recipe is carefully crafted to deliver a flaky, golden crust that will elevate your pies, tarts, and quiches to new heights. With detailed instructions and helpful tips, these recipes ensure a perfect pastry every time. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones craving more.
PASTRY RECIPE FOR PIE CRUST - GLUTEN FREE
Posted on behalf of Yahoo Group SillyYaks. This is the BEST pie crust I have ever made, even pre-gf! It is gluten free, and dairy free and can be made soy free as well.It is not crumbly, but it rolls out best between sheets of parchment paper. It has a wonderful taste and holds it shape well. I've used it to make whole pies and even turn-over style individual pies. --Mariann [my version of a recipe from the AiA Gluten & Dairy Free Cookbook.]
Provided by DoveChocolatierinKY
Categories Dessert
Time 22m
Yield 1 pie crust, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- *Mix flours, salt, and xanthan gum in a bowl. Rub in the margarine,but not too much. The mixture should resemble baked beans rather than breadcrumbs.
- *In a separate bowl, whisk together the egg, vinegar and ice water.
- Slowly stir the egg mix into the flour mix, until a ball is formed.
- *Knead the pastry (with a little gf flour if needed) for 2-3 minutes.
- Wrap the pastry and place in the fridge for at least an hour. **It can be frozen at this stage.
- *If the pastry is a little hard when removed from the fridge, knead again a little bit.
- *Roll out on a floured surface. Place in pie pan and follow baking instructions for your pie recipe.
- *If cooked pastry is needed for your recipe the pastry can be cooked at 425 degrees for 10-12 minutes.
- ***substitute Spectrum Naturals Organic Shortening to make it soy free. This is a non-hydrogenated, trans fat free vegetable shortening made from palm oil.
Nutrition Facts : Calories 402.2, Fat 24.6, SaturatedFat 5.3, Cholesterol 46.5, Sodium 436.3, Carbohydrate 40.3, Fiber 1.5, Sugar 0.5, Protein 4.9
GLUTEN FREE PIE PASTRY
One of the best recipes for gluten free pastry that I've tried....and I've tried many. This recipe comes from Canadian Living with my own modification in that I add the egg yolk to the crust. *This recipe makes 1 double crust or two single crusts. *I halved the recipe with great success to make one single crust for a lemon meringue pie you see in the picture. 1 egg yolk is approximately 1 tablespoon, so use 1/2 of a tablespoon if you want to make one single crust. Followed recipe # 118361 for the filling and meringue. I baked the single crust @ 400 degrees F. in glass (Pyrex) pie plate for 12 minutes or until it was golden. Note that cook time is just for single crust pie only.
Provided by farmfloosie
Categories Dessert
Time 45m
Yield 2 pie shells, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, whisk together brown, white and sweet rice flours, tapioca starch, granulated sugar, xanthan gum and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.
- Stir ice water, beaten egg yolk and vinegar together in a small bowl; drizzle over flour mixture, tossing with fork until ragged dough forms and adding up to 2 tbsp more ice water if necessary. Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make- ahead: Refrigerate for up to 24 hours.).
- Between 2 pieces of parchment paper, roll out 1 disc, pressing edges together if cracks form, into 12-inch (30 cm) circle. Peel off top paper; replace over pastry. Gently turn over; peel off top paper. Transfer, pastry side down, to 9-inch (23 cm) pie plate; peel off paper. Fit pastry into pie plate.
- * For single crust pie, turn edge under and flute. Prick bottom and sides with fork. Bake 10-15 minutes (I used Pyrex-glass pie plate) at 400°F or until crust is golden.
- * For double crust pie, add filling of choice. Roll out top crust. Moisten bottom crust with water, and add Place pastry circle over filling; peel off paper. Trim, if necessary, to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom rim; crimp with fork. Bake on bottom rack in 425F (220C) oven for 10 minutes. Reduce heat to 350F (180C); bake until bubbly and bottom is golden, about 1 hour. Let cool in pan on rack.
Nutrition Facts : Calories 464.3, Fat 32.3, SaturatedFat 19.9, Cholesterol 109, Sodium 370, Carbohydrate 40.3, Fiber 1.6, Sugar 2.3, Protein 3.8
GLUTEN FREE PASTRY
A friend of mine is celiac, so I had to find a recipe that would work for beef Wellingtons... BINGO!!! This is perfect, and soooooo easy to make!
Provided by BriannaH
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening until the mixture resembles sand. Stir in the water and vanilla extract.
- Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 17.5 g, Fat 8.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 160.8 mg, Sugar 1.6 g
GLUTEN-FREE WHOLE GRAIN MEDITERRANEAN PIE CRUST
For the flour here I use the same 70 percent whole grain flour to 30 percent starch (like potato starch, arrowroot or cornstarch) that I used in my whole grain gluten-free muffins a few weeks ago. It is based on a formula created by Shauna James Ahern, a gluten-free food blogger. Because there is no gluten involved you don't have to worry about overworking the dough, but the dough can break apart if you try to roll it out. I just press it into the pan, which is easy to do. I love the strong, nutty-flavored combination of buckwheat flour and millet flour. If you want a crust with a milder flavor, try a combination of cornmeal and millet flours or teff and millet flours.
Provided by Martha Rose Shulman
Categories project
Time 1h30m
Yield Two 9- or 10-inch tarts
Number Of Ingredients 7
Steps:
- Sift together the grain flour and starch. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, add the salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the grain flour and starch, combine the water and vinegar or lemon juice and add it with the machine running. The dough should come together in a ball. In most cases you won't need as much water as is required for wheat flour dough, because the grain flours don't absorb as much, but each combination behaves a little differently. Divide into 2 equal pieces, shape into a flat circle and wrap tightly with plastic. The dough may be sticky, so flour your hands and work surface. Let rest for 1 hour.
- To line tart pans place the dough in the center of the pan and, pressing from the heel of your hand, press the dough out to the edges of the pan, then up the sides. It should be soft and easy to manipulate. Pinch an attractive lip around the edge of the pan and refrigerate uncovered until ready to use.
Nutrition Facts : @context http, Calories 654, UnsaturatedFat 24 grams, Carbohydrate 87 grams, Fat 29 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Use high-quality gluten-free flour: Not all gluten-free flours are created equal. Some are more absorbent than others, so it's important to use a flour that is specifically designed for pie crusts. King Arthur Measure for Measure Gluten-Free Flour and Bob's Red Mill Gluten-Free 1-to-1 Baking Flour are two good options.
- Keep the dough cold: Gluten-free pie dough is more delicate than traditional pie dough, so it's important to keep it cold at all times. This will help prevent the dough from becoming sticky and difficult to work with.
- Roll out the dough between two sheets of parchment paper: This will help prevent the dough from sticking to your work surface and rolling pin.
- Bake the pie crust in a preheated oven: This will help ensure that the crust is cooked evenly throughout.
- Let the pie crust cool completely before filling it: This will help prevent the crust from becoming soggy.
Conclusion:
Gluten-free pie crust can be just as delicious and flaky as traditional pie crust, but it does require a few special techniques. By following these tips, you can make a gluten-free pie crust that is perfect for your next potluck or holiday gathering.
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