The Gluten Free Pie Crust of Your Goals

Welcome to the last word information on make a Gluten Free Pie Crust!

I’ve made a dozen+ gluten free pie crusts over the previous a number of months so that you don’t must, and logged each tip and perception I’ve realized alongside the way in which.

Use the gluten free pie crust recipe to make vacation classics like Pumpkin Pie or Apple Pie, or fill with the no-bake pie filling of your alternative. You’ll by no means miss out on a pie once more!

All you want are 5 on a regular basis substances, slightly endurance, plus the useful ideas and images I’ve included on this put up to make the method…as simple as pie.

Needed to. 😉

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5 Components Wanted

I can nearly assure you will have all 5 substances wanted to make a gluten free pie crust available at this very second (spoiler alert: two of them are salt and water)!

1. Gluten Free Flour Mix: I examined this recipe utilizing Cup4Cup Multipurpose Flour and Bob’s Pink Mill Gluten Free 1-to-1 Baking Flour and don’t discover a big distinction between the 2. That mentioned, the gluten free flour mix you sometimes get good outcomes from will possible work on this recipe. Make sure the mix features a binder equivalent to xanthan gum.
2. Butter: that is an all-butter pie crust recipe which makes for a stunning and flaky golden brown crust with a number of taste (not me consuming plain baked pie crust like flat croissant numerous occasions over the previous a number of months…)
3. Granulated Sugar: promotes browning and provides taste to the crust. This isn’t a sweet-tasting pie crust, although when you’re utilizing the crust to make a quiche, for instance, I’d reduce the quantity in half.
4. Salt: balances the flavour of the crust.
5. Ice Water: brings the pie crust substances collectively.

Prime 3 Ideas for Success

Making gluten free pie crust is inherently easy, however preserve these prime three ideas for fulfillment in thoughts when making this recipe. Additionally you’ll want to take a look at the remainder of the put up for useful ideas and notes.

1. The dough is completely different. As gluten free people we all know that gluten free dough is simply completely different then dough made with wheat flour. Consider GF dough extra like playdough that it’s worthwhile to PUSH and PRESS into form, vs common dough which might be pulled and stretched.
2. Maintain chilly. So as to obtain a flaky pie crust, vs a dense and oily crust, it’s vital to maintain the butter as chilly as potential throughout the course of of creating the pie dough and rolling it out. That mentioned, work shortly (although not manically) when making and rolling out the dough, and you’ll want to observe timing tips by way of how lengthy to refrigerate the dough and pie crust.
3. Don’t rush. With the above mentioned, I like to provide myself two days to make gluten free pie crust. On day one I’ll make the dough then refrigerate it in a single day. On day two I’ll roll it out, refrigerate the crust for an hour, then bake. This ensures that the butter stays very chilly, and the gluten free flour mix has loads of time to hydrate.

Find out how to Make Gluten Free Pie Dough

Step 1: Pulse the substances collectively in a meals processor.

To a big meals processor add gluten free flour, sugar, and salt then pulse just a few occasions to mix.

Reduce unsalted butter into 1/2″ cubes then freeze on a plate for 20-Half-hour. Add the cubes to the dry substances then pulse till the butter breaks down into the scale of small peas.

Step 2: Add ice water to deliver the dough collectively.

You’ll need precise ice water with the intention to preserve the butter chilly. Fill a glass measuring cup with ice then fill it with water and let it sit on the counter or within the fridge for not less than 5 minutes.

Drizzle 4 Tablespoons ice water over the dough then pulse to mix. Add 4 extra Tablespoons ice water then pulse once more to mix.

Seize a small quantity of dough along with your fingers then pinch it collectively – if it crumbles and falls aside, pulse in a further 1 Tablespoon water at a time. If it sticks along with slightly little bit of falling flour, it’s prepared.

Step 3: Press the dough collectively.

Pour the dough onto a clear, dry, flat work floor then press it collectively right into a ball along with your palms. It would take a pair minutes, but it surely’ll get there. Simply preserve urgent.

That mentioned, if the dough simply received’t come collectively, drizzle a teaspoon of ice water at a time on prime then work it in. If it’s too moist, add dashes of gluten free flour.

Step 4: Laminate the dough.

Laminating the dough, which suggests to create a number of layers of butter, will create an ultra-flaky pie crust. Right here’s how:

1. Stack half: press the dough ball right into a disc then use a bench scraper or knife to slice the disc in half. Stack the 2 halves on prime of one another then press down from the highest and use your palms to form the dough right into a disc.
2. Stack quarters: subsequent, slice the disc into quarters then stack them on prime of one another. Use your palms to press down on the stack of dough then form it right into a disc.

If doubling the crust recipe, slice the dough ball in half then laminate every half as you’d for a single pie crust recipe (stack halves, then stack quarters).

Step 5: Refrigerate the pie crust.

Cowl the dough in plastic wrap then refrigerate for not less than 2 hours and as much as 3 days. I prefer to let my pie crust dough sit within the fridge in a single day.

Find out how to Roll Out the Pie Crust

Step 1: Place the dough ball on a floured floor.

Unwrap the chilled dough, place it on a gluten free-floured work floor, then sprinkle the highest with extra gluten free flour.

Step 2: Roll the dough right into a 12″ circle.

Listed below are my greatest ideas for rolling out the gluten free pie dough:

1. Cracking crust. In case your crust cracks whereas rolling, but it surely’s not too dry, it’s possible only a bit too chilly. Let the dough heat up for a minute then strive once more. That mentioned, some cracking as you roll the dough out is regular and it’ll come collectively by pinching or rolling it collectively. Keep in mind, deal with the dough like playdough.
2. Maintain it transferring. Use a bench scraper to sometimes scrape beneath the crust and rotate the dough so it doesn’t keep on with the counter. Add dashes of GF flour below the dough whereas rotating as wanted.
3. Cup to form the dough. I like to sometimes cup my hand and use it to form the dough right into a circle form.
4. Add water: if the dough retains cracking, regardless of letting it heat up a bit, moist your fingers with ice water then pinch it collectively the place wanted.

Step 3: Switch the crust to a pie pan.

Use the bench scraper to assist switch the pie crust right into a 9″ pie pan. Use your fingers to assist information the crust into the underside and sides of the pan.

Trim away extra dough from the sides (you received’t have a lot) leaving ~1/4″ overhang, then tuck the overhang beneath so the dough is flush with the highest of the pie pan. Flute the sides along with your knuckle and fingers, or crimp with the tines of a fork.

Refrigerate the dough for 1 hour, or cowl with saran wrap and refrigerate for as much as 3 days. After chilling, the pie crust is prepared for use in any pie recipe that requires an unbaked pie crust.

Find out how to Partially Bake or Absolutely Blind Bake the Pie Crust

Possibility 1: Par-bake the crust.

In the event you’re making a pie that has a moist filling, equivalent to a pumpkin pie, blueberry or peach pie, pecan pie, or a quiche, it’s vital to partially bake or “par-bake” the pie crust earlier than including the filling so it doesn’t come out uncooked or soggy.

Begin by inserting the pie pan on a foil-lined, rimmed half sheet pan then use a fork to make shallow pricks everywhere in the backside of the pie crust. Not too deep in any other case the filling can seep by means of the pricks.

Subsequent, crumple a chunk of parchment paper then unfold it again out and place it into the underside of the pie crust, urgent it gently up the perimeters and over the rim of the crust to guard it from over-browning.

Fill the pie crust all the way in which to the highest with pie weights, taking care to softly press all of them the way in which towards the perimeters. It will make sure the pie crust retains its form and doesn’t sink.

Bake the crust on a rack positioned within the decrease third of a 400 diploma oven till the sides are mild golden brown, 15 minutes. Rigorously take away the pie weights and pour them right into a bowl to chill then proceed baking till the underside of the pie crust is pale and dry-looking, 3-4 extra minutes.

Let the pie crust cool barely earlier than including the filling of your alternative and totally baking.

Possibility 2: Absolutely blind bake the crust.

In the event you’re making a pie with a no-bake filling, equivalent to a Banana Cream Pie or Chocolate Silk Pie, you’ll need to totally blind-bake the crust. Comply with the steps for par-baking the pie crust above, however tack on a number of additional minutes after eradicating the pie weights and preserve baking till the whole crust is golden brown, 10-12 minutes complete after eradicating the weights.

Let the pie crust cool fully earlier than including the no-bake pie filling of your alternative.

Find out how to Freeze Gluten Free Pie Crust

• To freeze the dough: place the plastic-wrapped-dough disc inside a Ziplock freezer bag then freeze for as much as 3 months. Thaw within the fridge for not less than 24 hours earlier than rolling.
• To freeze the pie crust: wrap the pie pan with the crust inside (both unbaked, par-baked, or totally blind-baked) in plastic wrap adopted by foil. Freeze for as much as 3 months. You could fill and bake the uncooked pie crust from frozen, although you could have to tack on an additional jiffy of baking time.

No go forth, and bake the gluten free pie of your desires – get pleasure from!

Extra Gluten Free Dessert Recipes To Love

• Gluten Free Chocolate Cupcakes
• Gluten Free Angel Meals Cake
• Gluten Free Gentle & Chewy Sugar Cookies
• Gluten Free Vanilla Cupcakes
• Excellent Gluten Free Chocolate Chip Cookies
• Triple Berry Crumb Bars

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All-Butter Gluten Free Pie Crust

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All it’s worthwhile to make a flaky Gluten Free Pie Crust is 4 substances, plus water. Use this easy, all-butter pie crust to make fruit and custard pies, or no-bake pies!

Course Dessert

Delicacies American

Key phrase gluten free, vegetarian

Methodology Baking

Prep Time 4 hours hours

Prepare dinner Time 20 minutes minutes

Complete Time 4 hours hours 20 minutes minutes

Servings 12

Energy 137kcal

Creator Kristin Porter

Tools

• Meals processor
• Rolling Pin
• Pie weights
• Bench scraper
• 9 inch pie pan
• Parchment paper

Components

• 9 Tablespoons unsalted butter
• 1-1/2 cups gluten free baking flour mix WITH binder see notes
• 1 Tablespoon granulated sugar
• barely heaping 1/2 teaspoon salt
• 1/2 – 3/4 cup ice water relying on flour mix used, see notes

Directions

• Learn the put up above in its entirety for ideas and images.

Make the dough:

• Cube the butter into 1/2″ cubes then freeze the cubes on a plate for 20-Half-hour.
• Add the gluten free flour mix, sugar, and salt to the bowl of a giant meals processor then pulse a number of occasions to mix. Add the butter cubes then pulse till the butter is the scale of small peas.
• Drizzle 4 Tablespoons ice water over the dough then pulse to mix. Add 4 extra Tablespoons ice water then pulse to mix. Verify the dough consistency — if it stays collectively whenever you pinch a small handful of dough, it’s prepared. If it crumbles aside after pinching, pulse in 1 – 2 Tablespoons of ice water at a time till the dough comes collectively. It shouldn’t be extraordinarily moist and sticky, but it surely shouldn’t be extraordinarily dry both. Word: the whole quantity of water you’ll want depends upon the gluten free flour mix used and the way “thirsty” it’s. On the whole, gluten free flour blends are thirstier than all-purpose flour, and would require extra ice water in comparison with conventional pie crusts.
• Pour the dough combination onto a clear, dry, flat floor then press along with your palms till it comes collectively in a ball. Press the ball right into a flat disc.

Laminate the dough:

• Use a bench scraper or knife to slice the disc in half. Stack the 2 halves on prime of one another then press down from the highest and form the dough right into a flat disc once more. Use the bench scraper to slice the dough into quarters then stack the quarters on prime of one another, press down from the highest, and form the dough as soon as once more right into a flat disc. Wrap the disc tightly in plastic wrap then refrigerate for not less than 2 hours, or as much as 3 days. I prefer to refrigerate in a single day.

Roll out the crust:

• Place a 9” glass or ceramic pie pan and your rolling pin within the freezer to sit back for 10 minutes. Set the dough out on the counter to take away the chilliness for 2-3 minutes.
• Generously mud a clear, dry, flat floor with gluten free flour then unwrap the dough disc and sprinkle the highest with gluten free flour.
• Roll the disc right into a 12” circle with a rolling pin, including extra gluten free flour as wanted to stop sticking and utilizing a bench scraper to scrape beneath the dough typically to make sure it is not sticking. I additionally prefer to pause just a few ties and use my palms to cup and form the sides right into a circle. See put up copy for extra ideas.
• Troubleshooting: in case your dough is simply too arduous to roll out, let it sit and soften for a couple of minutes then strive once more. In case your dough is simply too dry and splits or cracks, moist your fingers with ice water then pinch it again collectively. In case your dough is simply too moist and sticky, sprinkle on extra flour. Work as shortly as potential to make sure the butter stays chilly and doesn’t start to soften.
• Use a pastry brush or your palms to brush off any extra flour from the highest of the dough and surrounding work space then use a bench scraper or a big metallic spatula to scrape beneath the crust and assist switch it into the chilled pie pan. Use your fingers to softly information the dough towards the perimeters and backside of the pie pan. Use kitchen shears to trim the sides of the dough to hold 1/4″ over the perimeters then tuck them beneath so they’re flush with the highest of the pie pan. Use the scraps to thicken up any skinny spots of dough on the highest, sides, or backside of the crust by wetting your finger with ice water and utilizing it like “glue” to stick the scraps to the crust.
• Flute the sides of the crust along with your fingers and a knuckle, or crimp with the tines of a fork, then refrigerate for not less than 1 hour, or cowl with saran wrap and refrigerate for as much as 3 days.
• After chilling, the gluten free pie crust is prepared for use in any recipe that doesn’t require par-baking or totally blind-baking the crust earlier than including the filling.

Blind-bake the crust (non-compulsory):

• To par-bake the crust: place an oven rack into the decrease third of your oven then preheat the oven to 400 levels. Line a rimmed half sheet pan with foil and place the pie pan on prime.
• Use a fork to make shallow pricks everywhere in the backside of the crust (not too deep or the pie filling can seep by means of). Crumple a chunk of parchment paper right into a ball, easy it again out, then place it contained in the chilled pie crust, gently urgent it towards the perimeters, backside, and over the rim of the pie crust to stop over-browning. Fill the pie plate to the highest with pie weights, dried beans, rice, lentils, or granulated sugar then bake till the sides of the pie crust are mild golden brown, quarter-hour.
• Take away the sheet pan from the oven then fastidiously choose up the sides of the parchment paper and pour the weights right into a bowl to chill. Proceed baking the crust till the underside is pale and dry-looking, 3-4 extra minutes. Enable the crust to chill barely earlier than including your pie filling and baking based on recipe directions.
• To totally blind-bake the crust: observe the above instructions however after eradicating the weights, bake till the crust is golden brown and totally cooked by means of, 10-12 minutes. Let the crust cool fully earlier than filling with the no-bake pie filling of your alternative.

Notes

• My #1 tip for making gluten free pie crust is to maintain the butter/dough, and your cooking tools (pie pan, rolling pin) as chilly as potential always so it’s simpler to work with, and the butter doesn’t soften too shortly within the oven leading to a much less flaky crust.
• In case your pie recipe requires a prime and backside crust, double this pie crust recipe then divide the dough in half simply previous to the laminating step.
• In the event you don’t have a meals processor, use a pastry cutter to chop the chilled butter cubes into the flour combination till they’re the scale of small peas. Swap to a fork when including ice water to stir the combination collectively.
• Par-baked or totally blind-baked pie crust are greatest used the identical day, in any other case the crust can develop into stale-tasting. 
• I examined this recipe utilizing Cup for Cup Multipurpose Flour and Bob’s Pink Mill Gluten Free 1-to-1 Flour. Totally different gluten free flour blends have differing types and ratios of starches and flours, and can have barely completely different liquid wants. Make sure you evaluation the images on this put up for what the dough ought to appear like whereas mixing it up.
• Use precise ice water when creating the pie dough. I fill a 2 cup glass measuring cup midway with ice then add water and let it sit on the counter or within the fridge for five minutes.
• To freeze the dough: place the plastic-wrapped-dough disc inside a Ziplock freezer bag then freeze for as much as 3 months. Thaw within the fridge for not less than 24 hours earlier than rolling out and utilizing.
• To freeze the pie crust: wrap the pie pan with the crust inside (both uncooked, partially, or totally blind-baked) in plastic wrap adopted by foil. Freeze for as much as 3 months. You could fill and bake the pie crust from frozen, although you could have to tack on an additional jiffy of baking time.

Diet

Energy: 137kcal | Carbohydrates: 12g | Protein: 2g | Fats: 10g | Saturated Fats: 6g | Polyunsaturated Fats: 0.4g | Monounsaturated Fats: 3g | Trans Fats: 0.4g | Ldl cholesterol: 25mg | Sodium: 98mg | Potassium: 3mg | Fiber: 2g | Sugar: 2g | Vitamin A: 292IU | Calcium: 13mg | Iron: 1mg

Photographs by Ashley McLaughlin

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