Gluten-Free Pie Crust – The Roasted Root | Wholesome Dwelling Heaven

Gluten-Free Pie Crust made with gluten-free all-purpose flour and chilled butter for a gluten-free model of basic pie crust. This easy recipe makes one pie crust for a 9-inch pie. 

Whereas I’ve shared recipes for Almond Flour Pie Crust and Coconut Flour Pie Crust, I’m right here sharing a gluten-free pie dough recipe that carefully mimics conventional pie crust.

Utilizing a gluten-free flour mix, butter, and ice water, we’re whipping up a easy pie crust that tastes practically an identical to common pie crust and can be utilized in any of your favourite pie recipes.

In an effort to simplify the method, I take advantage of a stand mixer to combine the crust components relatively than utilizing a pastry cutter or forks to chop within the butter. I discover that is a lot faster and simpler! 

If you happen to don’t have a stand mixer, I’ve learn you may also use a meals processor. Be at liberty to combine the crust by hand utilizing a pastry cutter or two forks and a big bowl.

Whereas most recipes for pie crust make two crusts, it’s uncommon that I personally want two pie crusts or bake a double-crust pie, and I assume there are numerous others who’re in the identical boat.

Because of this, this recipe makes one pie crust for one 9-inch pie, however you may simply double the recipe for 2 pie crusts.

If you happen to’re planning on baking a pie that requires each a backside crust and a prime crust (double crust pie), equivalent to a pot pie or a conventional apple pie, you’ll have to double the recipe.

Since we’re utilizing gluten-free flour combination as a substitute of normal all-purpose flour which incorporates gluten, the pie crust is extra delicate than common pie crust. It is going to attempt to break aside on you, however you may merely press collectively any tares to be able to preserve it held collectively properly.

In its uncooked type, this GF pie crust recipe can current a little bit of a problem, however as soon as it’s baked, it behaves identical to common pie crust.

If that is your first time making a pie crust, make sure to learn the recipe card all over earlier than beginning the recipe. I additionally suggest studying the complete publish with the step-by-step photographs.

Let’s talk about the components for this do-it-yourself gluten-free pie crust recipe, as each serves an essential position.

Components for Gluten-Free Pie Crust:

Gluten-Free All-Function Flour: Taking the place of normal flour, we want a gluten-free all-purpose flour mix to make this pleasant pie crust. I take advantage of Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour as a result of I discover it yields the closest texture to wheat flour out of all of the blends I’ve tried. 

If you happen to use a distinct flour, notice that the outcomes could differ as every model of GF flour has its personal distinctive amount of components, which makes their absorbencies barely completely different.

As an example, some blends include xanthan gum, which provides thickness and viscosity, and a few include no xanthan gum.

Every model additionally incorporates various portions of brown rice flour, white rice flour, tapioca starch or tapioca flour, potato starch, and leavening brokers, all of which have an effect on the top consequence. 

Don’t attempt to change the flour with every other sort of flour. As an alternative, make my almond flour pie crust recipe or my coconut flour pie crust recipe, or google a recipe that’s particular to the flour you need to use.

Unsalted Butter: The magic is made with butter. Utilizing the appropriate ratio of butter and flour, we find yourself with a tremendous flaky gluten-free pie crust. For the most effective outcomes, stick to common butter.

If it is advisable make dairy-free gluten-free pie crust, you should utilize vegan butter equivalent to earth stability for a dairy-free choice.

I’ve additionally had success with softened palm shortening and coconut oil however you’d seemingly want barely much less as a result of they’re greasier than butter.

Sea Salt: For simply the correct quantity of salt, we add our personal sea salt relatively than utilizing salted butter. The tip result’s a wealthy and buttery pie crust with flaky texture. Salt and flour are your solely dry components!

Ice Water: Water usually isn’t a notable ingredient however very chilly water is a pivotal a part of this recipe so I figured I’d name it out. It have to be very chilly!

If the water isn’t chilly sufficient, the butter within the dough might heat as much as the extent {that a} sticky dough types. This is usually a ache to take care of.

There isn’t a sugar on this pie crust, which suggests it will probably simply be used for savory pies equivalent to hen pot pie along with candy pies.

Now that we’ve lined the easy components for gluten free pie crust, let’s bake pie!

How one can Make Gluten-Free Pie Crust:

Fill a small glass with ice cubes then fill it with water and set it apart. You’ll solely want 4 to five tablespoons of water however you need to make certain it’s ice chilly.

Ensuring your butter is totally chilled (not softened), chop it into small chunks. I slice the butter into skinny slices, then lower these slices into 4 squares. Remember to do that pretty rapidly to stop the butter from warming up.

Pour the gluten-free all-purpose flour into the bowl of your stand mixer and match it with the paddle attachment.

Add about half of the butter chunks then flip the mixer on low velocity. Because the mixer mixes, proceed including the remainder of the butter till all of it has integrated. I take advantage of this methodology to keep away from any areas which have an excessive amount of butter and to encourage the butter to combine evenly.

As soon as all the butter is integrated, proceed mixing on medium velocity till the flour seems to have small items pea sized chunks.

Leaving the mixer on low velocity, add the water one tablespoon at a time and permit the mixer to totally combine between every addition.

It is best to solely want 4 or 5 tablespoons of water so after the fourth or fifth addition, enable the mixer to proceed mixing till a thick dough types.

The dough ought to maintain collectively simply however be sticky in your fingers.

Instantly roll the dough right into a dough ball, then press it right into a disc form. Wrap the pie dough tightly in plastic wrap then refrigerate for at the very least 3 hours, or as much as 1 week.

If you’re able to bake your pie, take away the pie crust from the fridge and permit it to melt up at room temperature for a couple of minutes.

Mud a flat floor equivalent to a big wood slicing board with gluten-free flour, then unwrap your pastry dough and place it on the middle on the dusted floor.

Use a rolling pin (or a wine bottle for those who don’t have a rolling pin) to roll out the crust in a big circle about 12 inches in diameter. Press collectively any splits within the pie dough as you go alongside (there will likely be many).

Frivolously spray a 9-inch pie pan with cooking spray then gently switch the rolled out pie dough to the ready pie pan.

Press it into the pie plate, making certain the floor is evenly lined. You’ll be able to trim the perimeters or make fluted edges. 

Poke many holes into the crust utilizing a fork. This prevents the crust from bowing up.

Proceed along with your pie recipe, filling the crust along with your pie filling.

For pies that should be baked for an extended time frame, like apple pie or pumpkin pie, you received’t have to par-bake the crust. 

How one can Pre-Bake Pie Crust:

For pies that want much less time within the oven, take into account pre-baking for 10 to fifteen minutes at 375 levels Fahrenheit, simply till the crust exhibits just a little shade. 

If you happen to’re making a no-bake pie, bake the pie crust utterly for 25 to half-hour at 370 levels F or till it’s golden brown. Think about including an egg wash if you’d like the egg wash impact on this simple gluten-free pie crust.

Suggestions for The Greatest Gluten-Free Pie Crust:

You’re searching for a consistency that holds collectively simply and doesn’t stick with your fingers. If the pie crust appears crumbly or too dry, add extra ice water, one tablespoon at a time, and blend very totally between additions. It might seem as if the crust is dry however after mixing nicely, it magically comes collectively.

If the pie crust is simply too sticky or moist and doesn’t press collectively simply, proceed including flour a small quantity at a time, mixing nicely between additions. 

Ensure the butter you utilize is totally chilled, not softened. If you happen to use softened butter, the pie crust could seem too sticky which can trigger you so as to add extra flour when extra flour isn’t wanted.

Remember to refrigerate the pie crust dough for at the very least 2 hours earlier than utilizing it in order that it holds collectively as greatest as doable whereas rolling.

Do I Want Pie Weights for Gluten-Free Pie Crust?:

Knowledgeable bakers in gluten-free baking could disagree with me right here, however in my expertise, I’ve by no means wanted pie weights for a gluten-free or grain-free pie crust.

So long as the pie crust is pretty chilly earlier than it goes into the oven and also you poke loads of holes, it shouldn’t bow out the best way common pie crust can. 

If you happen to personal pie weights and want to use them, be happy to take action. In any other case, do as I do and skip them.

How one can Retailer Uncooked Pie Crust:

As soon as your pie crust dough is ready, roll it into a giant ball after which press it right into a disc form. Wrap it tightly with plastic wrap, making certain there aren’t any air bubbles. You’ll be able to retailer the pie crust within the fridge for as much as 1 week or within the freezer for as much as 3 months.

On the lookout for pie recipes to make use of this pie crust? Listed below are a few of my favorites.

Scrumptious Pie Recipes:

​Whip up this flaky pie crust the following time gluten free pies are on the agenda!

Take pleasure in this buttery pie crust for all of your pie adventures! Completely satisfied baking!

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