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Easy Gluten-Free Pie Crust



Here's how to make gluten-free pie crust making easier than ever.


If you’ve ever made a pie crust with wheat-based flour, you know that over-working the dough and adding too much water are no-nos. Why? Too much water and too much mixing/kneading will create gluten which will make the crust elastic instead of flaky. You can throw away most of this knowledge because without gluten (yay!) no need to worry about those things.


The most difficult thing about gluten-free pie crust is rolling it out (it is very sticky) and getting it into the pie tin in one piece. I solve those problems by rolling it between 2 pieces of plastic wrap. Here we go!


Ingredients


1 cup gluten-free flour blend ¼ cup non-gmo corn starch ½ tsp xanthan gum ½ tsp salt 1½ tsp sugar (omit for savory pies) 6 Tbsp cold butter 1 egg 2 tsp vinegar


Make the dough

Whisk the dry ingredients together in a mixing bowl. In a separate bowl, thoroughly beat the egg and vinegar together. Cut the butter into cubes.


Place the butter and flour into a food processor.

Pulse until it resembles a coarse meal (small pearl-sized pieces of butter). With the processor running, drizzle in the egg mixture. Run until the dough comes together into a ball.

Form the dough into a thin disk and refrigerate wrapped in plastic for 30 minutes.


Roll out the Dough

Splash a tiny bit of water onto your counter top (this will keep the plastic wrap from shifting). Lay two 24″ pieces of plastic wrap side-by-side, overlapping a little, on the counter. Smooth them out. Place the dough onto the plastic



Place 2 more side-by-side pieces of plastic over the dough.




Roll out the dough to about 1/8″ thick. Roll from the center to the outside going around in a circle to keep it round.




Remove the top layer of plastic. With both hands under the bottom plastic, lift and flip it into the pan. Remove the plastic. Don’t worry too much if it tears-just use your fingertips to press it back together. Form the edge and refrigerate again for 15 minutes.


To pre-bake or “blind-bake” the pie crust:

Heat the oven to 350º Cover the crust with a large sheet of tin foil or parchment and weigh it down with raw rice or dry beans. This will assure that the crust holds its shape while it bakes.



Bake for 20 minutes, remove the pie weights and bake an additional 5 minutes.


Note: Gluten-free pie crusts do not brown as much as wheat based crusts. Brush the edge with an egg wash to increase browning. Do not over-bake.

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