Best 2 Perfect Gluten Free Pie Crust Recipes
**A Heavenly Culinary Creation: Embark on a Journey of Gluten-Free Pie Crust Delights**
In the realm of baking, the pie crust stands as a culinary masterpiece, a testament to the transformative power of simple ingredients. Picture a golden-brown crust, crisp and flaky, encasing a symphony of sweet or savory fillings. For those with gluten sensitivities or celiac disease, the quest for the perfect gluten-free pie crust can seem like an elusive dream. But fret not, dear readers, for we have embarked on a culinary odyssey to bring you not one, but three extraordinary gluten-free pie crust recipes that will redefine your baking horizons.
Our first recipe, the "Classic Gluten-Free Pie Crust," is a symphony of simplicity and versatility. With a blend of almond flour, tapioca flour, and butter, this crust delivers a delightful crunch and pairs seamlessly with both sweet and savory fillings. For those seeking a healthier alternative, the "Grain-Free Paleo Pie Crust" beckons with its wholesome blend of almond flour, coconut flour, and flaxseed meal. This grain-free crust is not only gluten-free but also paleo-friendly, making it a perfect choice for those following a grain-free lifestyle.
And for those with nut allergies, we present the "Gluten-Free Pie Crust with Cassava Flour," a revelation in culinary innovation. Cassava flour takes center stage in this recipe, delivering a tender and flaky crust that rivals its wheat-based counterparts. Whether you're a seasoned pie-baking enthusiast or a novice yearning to explore the world of gluten-free baking, these three recipes will guide you towards pie-making greatness. So, don your aprons, gather your ingredients, and prepare to embark on a delectable journey into the realm of gluten-free pie crust mastery.
EXTRA FLAKY GLUTEN FREE PIE CRUST
Steps:
- In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients.
- Flatten each chunk of butter between your thumb and forefinger. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly.
- Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon only if necessary for the dough to hold together.
- Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough. Place the dough in the refrigerator to chill for 30 minutes.
- Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.
- Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick.
- Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick.
- Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.
- Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate.
- Trim the roughest edges of the crust with kitchen shears. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.
- Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).
- Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with the tines of a fork.
- Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans.
- Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes.
- Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.
PERFECT GLUTEN FREE PIE CRUST
Annalise Roberts' "Traditional Pie Crust" recipe. Perfect every time. I tried to approximate her recommended flour blend. If you use your own flour blend please measure 1 cup plus 2 TB your flour blend, PLUS 2 TB sweet rice flour. Don't skip the sweet rice flour :)
Provided by jude503
Categories Dessert
Time 45m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray 9 inch pie pan with cooking spray. Generously dust with flour.
- Mix flours, sugar, xanthan gum, and salt in large bowl of an electric mixer. Cut butter into 6 piece and add to mix until crumbly and resembling coarse meal.
- Add egg and orange juice. Mix on low speed until dough holds together; it should not be sticky. Form dough into ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (Dough can be frozen at this point for up to one month, wrap in plastic wrap and then foil).
- Roll out dough between the 2 sheets of wax paper. If the dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper , and crimp edges for single crust pie. (Dough can also be frozen at this point for up to one month; kine pie shell with wax paper, wrap in plastic wrap, then foil.
- To Prebake a bottom crust: Preheat oven to 375°F Gently prick pastry in 3 or 4 places with a fork. Bake for about 25 minutes or until golden and cool completely on wire rack.
- To partially bake a bottom crust: Preheat oven to 375°F Bake pastry for 10 minutes, remove from oven. Fill and bake as per recipe.
Tips:
- Always use cold, unsalted butter. Cold butter will help to create a flaky crust, while unsalted butter will allow you to control the amount of salt in the crust.
- Work the butter into the flour mixture until it resembles coarse crumbs. You can use your fingers or a pastry blender to do this. If the butter is too warm, it will start to melt and the crust will be tough.
- Add just enough water to hold the dough together. The less water you add, the flakier the crust will be. Add the water one tablespoon at a time, until the dough just comes together.
- Chill the dough for at least 30 minutes before rolling it out. This will help the dough to firm up and make it easier to work with.
- Roll out the dough on a lightly floured surface. This will prevent the dough from sticking to the rolling pin or counter.
- If the dough is too sticky, chill it for another 15 minutes.
- Be careful not to overwork the dough. The more you work the dough, the tougher it will be.
- Bake the pie crust for 15-20 minutes, or until it is golden brown.
Conclusion:
With these tips in mind, you can easily make a perfect gluten-free pie crust. This crust is flaky, flavorful, and easy to work with. It's the perfect base for any pie, whether you're making a sweet or savory dish. So next time you're in the mood for a delicious pie, give this gluten-free pie crust a try. You won't be disappointed.
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