Can You Make The Pie Dough In Advance And Keep It In The Fridge Or Freezer
Yes! You can make the pie dough ahead of time and then wrap it tightly in cling film and keep in the the fridge or freezer until needed.
It keeps in the fridge for about 1 week and in the freezer for about 2-3 weeks. When you want to use it, allow it to thaw at room temperature before using. If you press down on it with a finger, it should leave an indentation but it should feel firm, not too soft to the touch.
And there you have it, friends! That covers pretty much everything you need to know to make the flakiest gluten free pie crust. Ive used it in numerous recipes and it always amazes me just how flaky, buttery, crisp and delicious it is.
Its wonderful both in sweet and savoury recipes, so there are really endless possibilities of how you can use it in fruit pies and savoury quiches, in galettes and hand pies honestly, Im drooling just thinking about it.
I really hope youll love it as much as I do.
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Some Other Recipes We Are Sure You Will Love:
Brown butter, bourbon and peaches make a wonderful combination that gives this fresh peach pie a rich depth of flavor with a hint of sweet molasses.
A classic sweet potato pie gets a toasted marshmallow topping which makes this favorite holiday pie next-level YUMMY.
These gluten-free pumpkin oatmeal cookies are a delicious blend of fall flavors that we cant get enough of! Chewy oatmeal cookies are studded with butterscotch morsels and packed with pumpkin flavor.
A Note On The Ingredient Ratios
If you look at a range of regular pie crust recipes , youll notice that they often follow a 3-2-1 rule for the flour:butter:water ratio.
However, because gluten free flours absorb more moisture than wheat flour, a gluten free pie crust recipe requires a 3-2-slightly-more-than-1 rule, where you need to add more water than you would in a wheat-based recipe.
The best ratio for the gluten free flour blends Ive tested for this recipe is 3:2:1.2, though it might be different for other gluten free flour blend compositions.
Also Check: Caputo Gluten Free Pizza Dough Recipe
How To Make A Gluten
I have tested making this gluten-free pie dough in two different ways.
If you dont have a stand-up mixer or hand mixer you can still make this crust the traditional way by hand.
All of the ingredients and recipe instructions are at the bottom of the page in the recipe card.
What Is The Best Gluten
Ive tried this recipe with three different store-bought gluten-free flour blends. Below are my pie crust making and tasting notes using three popular flours, but go to this article for a complete guide on the best gluten-free flour.
- Recommended:Cup 4 Cup Gluten Free Flour Im a huge fan of this flour for pie crusts and all baking. It rolls out well and yields a flaky, tender texture. Plus, the taste is so much like regular flour, no one suspects its gluten free.
- Bobs Red Mill Gluten-Free 1 to 1 Baking Flour This flour was very easy to work with and rolled out beautifully. However, the texture was a bit more chewy, not as flaky, and slightly more dense than Cup 4 Cup.
- King Arthur Measure-for-Measure Gluten-Free Flour I had the hardest time with this one. The dough was dry so I had to add more liquid to get it to bind together. The baked texture was chewy and dense, probably from the starch to liquid ratio being off.
- Alternatively, use almond flour to make an almond flour pie crust, which is grain-free and requires no rolling. Just mix and press in the dish!
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Tips For Making The Best Pie Crust
My Inspiration For This Gluten Free Pie Crust Recipe
I grew up mostly in the South, where pie is seriously a big deal. From holiday pies, to chicken pot pie, to crawfish pie. Southerners know their pies and a good pie crust is an absolute must!
I’ve sampled my fair share of pies over the years and I’m pretty picky when it comes to my crust. To me it’s the best part of the pie! Honestly just give me a pie crust and some whipped cream and I’m good to go!
So yeah, when it came to creating the perfect gluten free pie crust, I started with very high standards. This crust did not disappoint! I honestly could not believe how well it turned out! And on the first try! This flaky pie crust is a winner for sure. Dare I say, maybe the best pie crust I’ve had? Definitely up there! I love the nuttiness you get from the almond flour!
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The Ingredients: Keep Them Cold
This recipe requires only 6 ingredients, all of which are gluten free pantry staples:
- Plain gluten free flour blend. Ive tested this recipe with several shop-bought gluten free flour blends available in the UK as well as with two DIY blends that you can mix yourself. Ive listed the composition of one DIY blend in the recipe below for the other one, check out my book!
- Xanthan gum. This acts as a binder and prevents the pie crust from being too crumbly and from tearing or cracking when you roll it out and use it to assemble the pie crust. It allows you to easily crimp the edges, create a lattice or anything else you might want to achieve.
- Caster/superfine or granulated sugar. The amount of sugar in the pie dough is relatively small and doesnt make it taste sweet. Instead, its primary function is to help the pie crust brown nicely in the oven.
- A pinch of salt to bring out the flavour.
- COLD unsalted butter. This is obviously a crucial ingredients in the pie crust: it gives it a rich, buttery flavour, ensures that its wonderfully tender and, most importantly, it helps achieve that wonderful flakiness we know and love more on that below!
- COLD water. You need a liquid to bind all the other ingredients together into a workable dough, and in this recipe, thats water. Its very important to use cold water more on that below!!
Gluten Free Mamas Pie Crust Mix
Read Also: Does Jimmy Dean Sausage Have Gluten
Tips For Making The Best Gluten Free Pie Crust
Pie crust can be a little challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. When Im rolling the dough out, I press the sides back in as I go. I will do a few rolls with the rolling pin, then press it all tightly back together again. Then a few more rolls, and so on.
A trick that I found very helpful to get the crust really thin, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps when you flip the crust into the pan .
Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an hour before rolling it out and again for 10 minutes before the filling goes into it, helps keep the crust nice and flaky but not too dry.
Easy Gluten Free Pie Crust
This easy gluten-free pie crust tastes just as delicious as the white-flour crusts of my childhood! If you do eat gluten you can usethis same recipe and technique using regular all-purpose flour. Ive included a step-by-step videoon how to do it below .
As Ive mentioned before, Im a pie girl. Growing up, we celebrated birthdays and special occasions with slices of blueberry, apple and pumpkin pie, not cake. Its in my blood. My mom is a killer pie baker, and woe was the day I first went home for the holidays after cutting gluten out of my diet several years ago. My heart wrenched as everybody dug into their slices of pie, even though I had a lovely little gluten-free crisp all to myself.
Recommended Reading: Whole Wheat Pizza Dough Publix
How To Blind Bake A Gluten Free Pie Crust
You should blind bake your pie crust in two cases:
- If youre using a pie filling that doesnt require any baking in that case, you should bake it completely, until its nicely golden brown.
- If youre using a filling that is very wet in that case, you should bake it only partially until its light golden brown. Blind baking in this case prevents a soggy bottom on your pie.
Heres how to completely blind bake your gluten free pie crust :
Why This Recipe Works:
This gluten free pie crust uses a mix of butter and vegetable shortening which makes the dough a little easier to work with. Weve also added egg and sour cream to give the dough structure and tender consistency.
Plus, a pinch of baking powder helps the dough puff up. That means a buttery, flakier texture that everyone- gluten free or not- will enjoy!
This gluten-free pie crust is:
- simple to make
- Works with any kind of filling- sweet or savory
- tasty and indistinguishable from a regular pie crust
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Heres Why Youll Love This Gluten Free Pie Crust Recipe
Before we get to the bits and bobs of making this wonderful pie crust if you like what youre seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!