Gluten Free Pie Crust



 I decided to try a Gluten Free pie crust for a pumpkin pie. I have been making a regular crust and then baking 2 custard cups without crust for my daughter and myself. After looking at several recipes I went with the recipe from King Arthur Flour that is on their web site. 
 We were pleased with it. The crust rolled out well but I was concerned about putting it in the pie pan. I ended up turning the pie pan upside down on the dough, slid a rimless cookie sheet under the plastic wrap and holding on to both tipped them over and the crust fell nicely into the pie pan.
Cover the edges of the crust while baking as crusts with an egg burn easier.
Gluten-free Pie Crust
One 9" single-crust pie
Ingredients:
1 1/4 cups All Purpose GF Flour
1 Tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3/8 cup (6 Tablespoons) cold butter
1 large egg
2 teaspoons lemon juice or vinegar
Instruction
Lightly grease a 9" pie pan.
Whisk together the GF all purpose flour, sugar, xanthan gum, and salt.
Cut the cold butter into pats, then work the pats into the flour mixture until it is crumbly with a few peas-sized chunks of butter remaining.
Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together adding 1 to 3 additional tablespoons cold water if necessary.
Shape into a ball and chill for an hour, or up to overnight.
Allow the dough to rest at room temperature fo 10 to 15 minutes before rolling.
Roll out on a piece of plastic wrap, or on a silicone rolling mat heavily sprinkled with GF flour. Invert the crust into the prepared pie pan
Filled and bake as your pie recipe directs.
Tips
For an egg-free crust, substitute 4 tablespoons cold water for the egg and lemon juice (or vinegar). If necessary, stir in additional cold water, a teaspoon at a time, until the dough holds together
To pre-bake without filling, preheat the oven to 375°F. Line the bottom with pie weights, and bake for 25 minutes. Remove the weights, and bake for an additional 10 to 15 minutes, until the crust is a light golden brown.

4 comments:

  1. That's a c;ever way to line a pie plate! Did you have a favorite brand GF flour?

    ReplyDelete
  2. I usually use King Arthur GF flour as I seem to get the best results with it. I do buy Bob's Red Mill Xanthan Gum

    ReplyDelete

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