Tuesday, May 28, 2024
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Gluten Free Dairy Free Pie Crust

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Add Ice Water To Mixture In The Bowl

How To Make The BEST Gluten Free Pie Crust

Next, and this is very important, transfer the mixture into a large to medium bowl. Do not try to mix this in the food processor. You need to be able to feel it. I also tried mixing it with a spatula. That didnt work too well. Your hands are your best tool. Once the mixture is in the bowl, distribute 6 tablespoons of ice water. Mix that together. You might need more water so don’t discard it yet.

You Want A Piece Of Me

Yall, I have a confession. Dont judge me, okay? In all honesty, Im not a huge pie fan. Of course, I enjoy the occasional slice of Crustless Sweet Potato Pie, Coffee Pecan Pie Bars, and even Gluten-Free No Bake Dirt Pie. However, when it comes to dessert, it just isnt my go-to option. That being said, it is my dads favorite. However, were talking the real deal, full-fat, full-sugar, condensed milk and all kind. So, naturally, when I created this recipe, he had to be the first to approve! Maybe thats why I tested it 5 times. The good news is, he loved it! Not to mention, my pumpkin-hating husband loved it, too. Two for one isnt too bad, is it?

In all honesty, this recipe turned out delicious, and thats saying something coming from me! This Gluten Free Pumpkin Pie is baked to perfection with just the right amount of pumpkin flavor without being overwhelming. I tested it several ways to make sure it turns out perfectly no matter what your dietary needs may be. From gluten free, to dairy free, vegan, and more, Ive got you covered. Trust me when I say your guests will be begging you for the recipe, but youll have to taste it for yourself!

S To Make A Flaky Gluten Free Pie Crust

First, whisk together your gluten free flours, salt, and xanthan gum.

Add your cold butter or other chilled fat.

Cut the butter into the flour with a pastry cutter, or a fork and knife.

Don’t use your hands.

You want to have a really gentle hand to keep those chunks of butter.

Butter chunks = flaky crust.

You want your mixture to look like this…

Add the apple cider vinegar and lightly mix with a fork to combine.

Add iced water 1 tablespoon at a time and work it just enough for it to hold together if you squeeze a handful.

Move the gluten free pastry to a large piece of plastic wrap and use the plastic wrap to gently shape it into a round disc.

Chill in the fridge for 30 minutes to an hour.

Remove your gluten free pie dough from the fridge and roll the dough out between 2 pieces of plastic wrap,

You want to avoid adding any extra flour to your pie crust.

Extra flour can quickly make a flaky gluten free pie crust a crumbly mess, or make your touch hard and tough, instead of flaky and tender..

As a bonus, plastic wrap makes clean up a breeze!

Using the plastic wrap, move the dough to your pan and trim off the excess.

You can crimp the edges, or cut small shapes out of your gluten free pie crust scraps and use them to decorate the edge of your gluten free pie crust.

You can blind bake your gluten free pie crust if you are filling it with something that doesn’t need to be baked, like pudding, or you can fill it with your favorite pie filling and bake it as directed.

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Can I Make A Gluten Free Pie Crust Without Butter

I’ve also made this gluten free pie crust recipe using lard instead of butter, or using or half palm shortening and half lard.

I know, lard may sound gross if you haven’t used it before, but give it a shot. Lard makes the pie crust even more flaky!

I especially love using lard when I am making a pie crust for gluten free pot pie.

You can make a gluten free pie crust with lard, and only lard.

Or you can use half lard and half butter !

Just make sure the lard you are using is fresh so you don’t add any funky tastes to your pie crust.

Using A Pastry Cutter Or Large Fork

  • Add the flour, sweetener, and salt to a large bowl and whisk together.
  • Add the cubed butter to the flour and blend it in using your pastry cutter or the prongs of a large fork until the butter is tiny and pea-sized.
  • Slowly, tablespoon by tablespoon, add ice water to the dough until it begins to stick together and holds its shape when you press it between two fingers.
  • Now wrap the dough in plastic wrap and chill in the fridge for at least 1 hour.
  • Pro Tip: It’s better to add less liquid to start. You can always drizzle a bit more water on to the dough when you go to roll it out!

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    Dont Get Stuck When Rolling Gluten

    I place my lightly floured disk of gluten free dough on a piece of floured parchment paper. Use a good dusting of flour and parchment for extra insurance. You can roll the dough out, using more flour as you go to prevent sticking, or place another piece of parchment paper on top of the dough and roll it out between the two parchment sheets.

    Dont worry too much about the edges, but try to make sure the gluten-free pastry dough is rolled out to a relatively even thickness so the gluten-free dairy-free pie crust bakes evenly. The last thing you want is a crust thats doughy in some areas and too crispy in others!

    Here Is How To Make A Quick And Easy Gluten Free Dairy Free Easy Pie Crust Recipe:

    You Will Need:

    • 2 Cups Gluten Free flour of choice.
    • 2 tablespoons granulated sugar
    • pinch of salt

    Instructions for making the gluten free dairy free pie crust:

    Step 1: Preheat your oven to 350 degrees F. Lightly grease a 10 inch pie pan.

    Step 2: In a medium sized bowl, combine your gluten free flour, xanthan gum, salt and sugar. Set aside.

    Step 3: Melt your coconut oil until liquid . Add your liquid coconut oil to water and cider vinegar, stirring gently to combine. Add your wet and dry ingredients together.

    Step 4: Mix your dough by hand until combined. . Roll out your dough until about 1/4 of an inch thick.

    Step 5: Carefully place your rolled out pie dough into your pie pan. Crimp the edges.

    Step 6: This is an optional step, if you want to precook the crust without filling, chill crust in the freezer for about 30 minutes. Line the crust with parchment paper and fill it with pie weights . Bake in preheated oven for 20 minutes. Remove paper, along with weights or beans, and bake an additional 15 to 20 minutes or until bottom is golden.

    Tada! See? I told you, quick and easy! Now you have a gluten free dairy free pie crust recipe to use with all your favorite pie recipes. Enjoy!

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    How To Measure Almond Flour

    Even though this crust is seriously easy, we are still baking. For a successful pie crust, it’s important to measure accurately and pay attention as you move through the steps.

    For the easiest prep and most consistent results every time, I highly recommend using a kitchen scale. I use this affordable Escali digital scale. It’s currently $25 on Amazon, and there are plenty of other inexpensive options out there, too.

    If you don’t have a scale, thankfully, measuring almond flour is different than measuring other flours. So it’s pretty easy to get an accurate amount even without a scale. Instead of whisking the flour and then spooning it into the measuring cup, like you would with all-purpose flour, measure almond flour like you would brown sugar. Scoop it up, and then lightly pack it into the measuring cup.

    Prepare The Pie Crust

  • Preheat oven to 350ºF . Thoroughly grease your pie plate, including up the sides.

  • Whisk together coconut flour, tapioca starch, kosher salt, and palm sugar.

  • Add the coconut oil and water. Whisk to combine. Let sit for two to three minutes to hydrate the coconut flour.

  • Mixture will be a bit crumbly. Add the full mixture into your pie plate. Press evenly around the plate and up the sides. Do not let the dough go above the level of the pie plate. Pat around the edge to keep the dough level.

  • For a BAKED pie: You will need to blind bake the crust to set it . Pierce the bottom with a fork a few times, then add a round cut piece of Gefen Easy Baking Parchment and top with pie weights or uncooked beans. Bake the pie at 350ºF for 10 minutes. Remove the pie weights and parchment, fill the pie and bake according to the pie recipe.

  • For an UNBAKED pie: You will fully cook the pie crust. Pierce the bottom with fork a few times, then add a round cut piece of parchment and top with pie weights or uncooked beans. Bake at 400ºF for 10-15 minutes. Remove the pie weights for the last few minutes of baking.

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    Keep Contact To A Minimum

    Truthfully, gluten-free pastry dough is a bit more forgiving than wheat-based pastry dough. Since there isnt any gluten, it doesnt become tough when worked a little too much. But it can lose some of its flakiness if kneaded or re-rolled too many times. As you work the dough, the fat melts and becomes more thoroughly dispersed. This can lead to a relatively uniform pastry without as many light layers.

    Its Okay To Make Repairs

    Once in a while, tears in the gluten-free pastry dough will happen. Its just a fact of pie making. If its a small tear or just a piece that stuck to your rolling pin, go ahead and patch it up. But if its a large tear or a complete demolition, dont be afraid to re-roll the dough. One or two re-rolls shouldnt affect the flakiness too much. If youre concerned, you can refrigerate the dough for 15 minutes to keep the fat in the dough cool before re-rolling.

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    Savory Filling Suggestion: Spinach And Egg Filling

    Spinach and Egg Filling

    3/4 cup = 180 ml heavy cream1 cup = 240 ml shredded sharp cheese5 oz = 140 g defrosted frozen spinach or cooked finely chopped spinach1/2 teaspoon natural saltpinch of white pepper

    1. Combine 2 eggs, heavy cream, cheese, and spinach in a bowl. Whisk until well combined. Season with salt and white pepper.2. Pour the mixture into a prebaked pie crust.3. Crack the remaining 4 eggs on the pie.4. Bake at 350 °F until the filling is set but the yolks are still soft, about 30 minutes.5. Remove from the oven, let set for 15 minutes, and enjoy!

    If you need more savory filling ideas, try this Greek-inspired Keto Tiropita, Chicken and Broccoli Pie, or this Quick Crustless Paleo Quiche.

    The Best Vegan And Gluten Free Almond Pie Crust Recipe

    How To Make An Easy Gluten

    Making the perfect vegan and gluten free pie crust has never been easier or tastier! Honestly, youd never know this tender and flavorful almond flour crust is free of anything.

    I cant wait for you to try this insanely delicious pie crust! Its my FAVORITE pie dough recipe of all time and Im confident Ill be using it until the end of my days. After all, if you find a pie crust thats easy, tender, delicious in flavor, AND extremely versatile, why would you ever choose another? Please try it and let me know what you think in the comments below!

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    Placing The Dough In The Pie Dish

    Now, this next part is the trickiest part of this recipe. Because this dough does not contain any gluten, its less pliable than dough made with wheat flour. So just picking up the dough and placing it into the pie dish isnt going to work well for you.

    What I do instead is I place my standard 9-inch glass pie dish upside down on top of the dough, like in the image below:

    I then place one hand on top of the dish and the other hand under the parchment paper, and I then turn everything right side up.

    Ill then remove the parchment paper and gently press the dough into the corners of the pie dish. There may be little cracks here and there, thats okay, simply repair them by pressing each side together.

    At this point, Ill also trim off any overhang. If you want fancier fluted edges, leave about a half-inch of overhang. If you dont want to crimp the edges, simply slice off the overhang and you can leave it as-is or you can use a fork to press the edges to make it look pretty.

    After all of these steps, I place the pie dish in the refrigerator to chill again for about 15-minutes so the butter in the dough stays nice and cold.

    Best Easy Paleo Pie Crust

    Sharing is Caring!

    The best easy paleo pie crust for your favorite dessert pies or savory pies and quiches! The dough comes together in minutes in a blender and is gluten free, grain free, dairy free, family approved, and very versatile.

    Three years of blogging snuck up on me just like that! Seriously, if Id remembered my third blog-iversary prior to Wednesday of last week, I wouldve planned something with frosting and a candle. But, oopses, no cake in sight today!

    Instead of a piece of cake though, I have something that just might be more appealing to you, and certainly versatile. Its THE best, Paleo pie crust.

    Did you know that for the longest time, making a pie crust intimidated me? Must be the traumatic pre-paleo memories of bathing myself in flour while failing to properly roll out the dough followed by a crust that never browned quite evenly and just downright frustrated the heck out of me.

    Maybe it was simply inexperience, or maybe it was the heavens calling upon me to go paleo not sure. Either way, I want you to know that this PALEO pie crust is WAY easier to make, in my opinion, than the gluten-filled pie crusts of my cooking past.

    The dough is made up of a ratio of almond flour, coconut flour, and tapioca flour. I measured the coconut flour in Tbsps to ensure you get just the right amount I then used palm oil shortening for the fat, though refined coconut oil would be an option if you cant locate palm oil shortening.

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    Form Crust Into Two Discs

    This is also very important: if the mixture does not hold together, add more water until its smooth. If there is not enough water, it will fall apart when you are rolling it. At that point, its much harder to fix. Make sure there are no cracks in the dough. This is something that when you do more than once it will become easier. Divide the dough into two pieces and shape each into a round disc. Note: if you are making one pie in a deeper pan, divide the dough into two 2/3 and 1/3 discs. You can save the smaller piece for another use.

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