Best 4 Pastry Recipe For Pie Crust Gluten Free Recipes
Are you looking for a delicious and gluten-free pie crust recipe? Look no further! This comprehensive guide provides three amazing recipes for creating the perfect pie crust for your favorite pies and tarts. Whether you prefer a classic all-purpose gluten-free flour blend, a nutty almond flour crust, or a crumbly coconut flour crust, we've got you covered. With step-by-step instructions and helpful tips, you'll be able to create a flaky and flavorful gluten-free pie crust that will impress your friends and family. So gather your ingredients, preheat your oven, and let's get started on creating a gluten-free pie crust that's both delicious and easy to make!
Here are our top 4 tried and tested recipes!
GLUTEN-FREE PIE CRUST
I have tried a lot of recipes trying to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.
Provided by Sandra LeRose
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h20m
Yield 16
Number Of Ingredients 8
Steps:
- Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
- Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
- Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 15.8 g, Cholesterol 50 mg, Fat 11 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 6.6 g, Sodium 80.5 mg, Sugar 0.9 g
ALI'S GLUTEN-FREE PIE PASTRY
Who needs gluten? This recipe produces a tender, nutty crust that's as tasty as any traditional pastry. It's the perfect base for all your pie favorites.-Harriet Stichter, Milford, Indiana
Provided by Taste of Home
Categories Desserts
Time 15m
Yield pastry for one 9-inch pie.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, almonds, sugar, salt and xanthan gum. Cut in the butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed., For single-crust pie: Form into a disk and wrap in plastic; refrigerate for 1 hour or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. , For double-crust pie: Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic. Refrigerate for 1 hour or until easy to handle., Roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Cover edges with foil. Bake pie according to recipe directions, removing foil during the last 15-20 minutes of baking.
Nutrition Facts : Calories 172 calories, Fat 11g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 141mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
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 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
Tips:
- For a flaky crust, use cold butter and work it into the flour until it resembles coarse crumbs. Avoid overworking the dough, as this will make it tough.
- If you don't have a food processor, you can use a pastry blender or two knives to cut the butter into the flour.
- If the dough is too dry, add a little bit of ice water until it comes together. If the dough is too wet, add a little more flour until it is no longer sticky.
- Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven.
- When rolling out the dough, use a light touch and avoid overworking it. The dough should be about 1/8-inch thick.
- Transfer the dough to a pie plate and trim the edges. Fold the edges under and crimp them to seal.
- Prick the bottom of the dough with a fork to prevent it from bubbling up in the oven.
- Bake the pie crust according to the recipe instructions. The crust should be golden brown and cooked through.
Conclusion:
This recipe for gluten-free pie crust is easy to follow and results in a delicious, flaky crust that is perfect for any pie. With a few simple tips, you can make a gluten-free pie crust that is just as good as the traditional wheat flour version. So next time you're in the mood for a homemade pie, give this recipe a try. You won't be disappointed!
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