Elevate Your Pie Presentation In Seconds
Choose from four fun-shaped pie crust cutters to easily add a decorative flair to pie crusts. Press down the spring-action handle to emboss the designs and quickly release the crust shapes. Great for creating mini cookies and pastries, too.
- Set of 4 designs – Apple, Cherry, Leaf and Heart
- About 2″ in size
Adding A Beaten Egg Was The Keystone To Creation Of The Best Gluten Free Pie Crust
Since Im not a full-time gluten free baker, I used King Arthur Flours Gluten Free All Purpose Flour mix as a base. Many of my gluten free friends mix their own flour blends, but I am not yet confident enough with the medium to rely on my own blends. King Arthur Flour does it well, and I trust them. I whisked a pinch of salt into the KAF mix, grated the butter into the bowl, tossed the butter to coat, and then worked a beaten egg into the mixture by hand. The mixture should still contain visible pieces of butter, as its that visible butter that will equate to flakiness later.
Comfortably Domestic Tip: I highly recommend using clean hands to make a gluten free crust. Using a mixer or food processor results in weirdly textured dough that is not akin to pie crust. This pastry is very loosely bound together, so its much more fragile than dough containing wheat gluten. Be gentle.
After incorporating the egg, work in one tablespoon of iced water at a time until the dough clumps into large pieces that hold shape when squeezed. The dough should feel moist but appear a little dry to the eye.
Transfer the dough onto a large sheet of parchment paper. Parchment paper is essential because it is contains silicone, which will give much needed slip when it comes time to roll out the crusts. Divide the crumbles in half on the parchment. Gently work the dough into two disks, ensuring that it is mostly smooth.
To get the crust into the pie plate with minimal damage:
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.
Also Check: Gluten Free Substitute For Bread Crumbs
And The Perfect Apple Filling
The secret? Our Gluten-Free Measure for Measure Flour.
We specifically developed this flour to make gluten-free baking as easy as possible. Rather than working out a funny conversion process, or constantly worrying your recipe won’t turn out, you can use Measure for Measure as a 1:1 substitute for our All-Purpose Flour.
How great is that!?
Since we know how much you love your flaky pie crusts, we took special care during the development of our Measure for Measure flour to make sure it worked as the perfect double pie crust. It’s rollable, it’s pliable, it’s flaky and it’s downright delicious!
Today we’re showing you how to make a Gluten-Free Apple Pie but as with any pie, the sky’s the limit.
To start, well begin by whisking together 2 1/2 cups Measure for Measure Flour and 1 1/4 teaspoons salt in a large bowl.
Add 1/4 cup vegetable shortening and work it into the flour until the mixture is evenly crumbly.
Next, cut 10 tablespoons butter into small cubes.
Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don’t be too thorough the mixture should be very uneven, with big chunks of butter in among the smaller ones.
Add 6 tablespoons of water, and toss to combine.
Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.
Prepare the apple filling
In a small bowl, whisk together:
Spoon the apple filling into the pan.
Tips For Making Gluten Free Pie Crusts:
- Roll the dough out on a lightly floured piece of parchment paper to prevent sticking.
- For a beautifully browned crust, brush the dough with egg wash before baking .
- Using a glass pie plate allows you to see the bottom of the crust, ensuring that it is nicely browned before removing the pie from the oven.
- If the top of the pie gets too dark before the filling is fulling cooked, tent it with aluminum foil.
I’ve included more tips in the recipe below for rolling out the dough and for making both single- and double-crust pies. Here’s to a season of fearless, delicious pie baking!
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Easy Gluten Free Pastry Crust
After that I started experimenting with different gluten-free pie dough recipes, determined to find a version that could stand up to my moms. However, most of the GF crusts I tried called for a million ingredients and tasted way too strongwhile I adore grain, nut and seed flours, when it comes to pie, I want the buttery, subtly sweet, let-the-fruit-shine crust that I had as a kid.
Our Simple Mix Bakes Up A Flaky Buttery Pie Crust
Finally, pie crust success is in the bag! Our simple mix bakes up a flaky, buttery pie crust. Each box makes enough crust for a 9-inch double-crust pie, or two 9-inch single-crust pies.
Stock your pantry with this mix, and have bakery-worthy pie crust at your fingertips. Turns out perfectly every time.
Our mixes are carefully crafted in our test kitchen through meticulous taste-testing and blending to replicate our favorite recipes. The best part? We do the measuring and mixing for you. The result? Consistent deliciousness that everyone can enjoy made with simple ingredients that we bake with every day in our kitchens no artificial colors or flavors, no preservatives, and all non-GMO.
- Kosher
Read Also: Substitute For Panko Gluten Free
Option #2 Raw & Rolled Out
This option works whether you plan to pre-bake your crusts or not. Roll it out and form it in a freezer-safe pie plate. Cover the whole thing with plastic wrap and a layer of foil and then freeze. I wouldnt leave this in the refrigerator for more than a week because it has a higher chance of drying out since its already rolled out. TO USE: Thaw it out and either pre-bake it or fill it and then bake. This probably goes without saying, but DONT put frozen Pyrex dishes in a hot oven unless you plan on making a broken glass/pie dough mosaic art piece.
Finally A Perfect Gluten
Pie crust can be a true challenge for gluten-free bakers, but our mix makes it easy to get reliable, consistent results. Our mix makes a pie crust that rolls out easily and bakes into a flaky, golden, buttery crust. Fill it with fruit for an apple pie or pastry cream for a custard pie. It’s the ideal base for quiches, tarts, and more. Our mixes are carefully crafted in our test kitchen through meticulous taste-testing and blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness that everyone can enjoy!
- 14 oz. mix makes a 9″ double crust pie or two 9″ single crusts
- Certified Gluten-Free by the non-profit Gluten-Free Certification Organization , a program of the Gluten Intolerance Group
- Non-GMO Project Verified
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Ill Figure Out How To Make The Best Gluten Free Pie Crust
Ha. That is easier said than done. Pie crust made without wheat gluten binding it together can be a challenge, to say the least. Most of the gluten free pie crust recipes out there are a little lacking. While some of the recipes were palatable, none of them are what I would consider to be a good pie crust.
Creating the best gluten free pie crust was proving to be more difficult than I had expected.
I tried all sorts of replacement binders to take the place of the gluten, but proper texture of the finished product eluded me. Much of the dough was wet and sticky, yet completely fell apart when I tried to manipulate it. Others were so hard and stiff that I wouldve needed a steamroller to flatten them before even thinking of sliding them into pie plates.
When I thought I had mastered the best gluten free pie crust a few different times, it turned to mush after being filled and baked.
Just when I was ready to shelve this project out of frustration, the Aha! moment happened. It was a total game changer in my quest for a real gluten free pie crust. I knew that I needed to try yet another binder. This time I tried one that wasnt a commercially dehydrated and pulverized powdered thickener with chemical properties that I didnt fully understand. Id had enough failure at the hands of those pricey substitutes! This time I went for a binder with which I was well acquaintedthe egg!
The Tip That’ll Give You Portable Made
Ill bring a pie!
Whenever theres a question of who will make dessert for a gathering, I claim that job as quickly as possible. Between my love of baking and affinity for pie, I feel like Ive scored the best role in the play when Im the designated dessert baker. And that usually means Im baking pie.
The only trouble with bringing pies to gatherings large and small, indoors and out is what to do about the whipped topping? Most pies arent complete without a dollop of freshly whipped cream, yet pre-whipped cream doesnt travel well and is tricky to make in advance.
Making it on the fly doesnt always work either: Whipping cream in someone elses kitchen requires bothering the host to get out the mixer , or youre relegated to an unexpected arm workout if theres no mixer and youre forced to use a whisk.
What about the canned stuff? While store-bought whipped cream will work in a pinch, theres something magical about the soft, billowy consistency of homemade whipped cream. The freshness of made-to-order whipped cream simply cant be beat.
The solution to all these problems is simple: Mason jar whipped cream. Itll have you saying, Ill bring the pie! without any worry about whipped cream woes.
Why Mason jar whipped cream works
Ta-da! Its science. And magic.
Want to try it for yourself?
How to make Mason jar whipped cream
What youll need:
-
3/4 teaspoon vanilla extract, optional
Tips for success
1) Avoid low-fat dairy.
3) Flavor to taste.
Read Also: Gluten Free Breading Alternatives
Gluten Free Pie Crust
The ultimate step by step guide to how to make the perfect light and flaky gluten free pie crust in just one bowl. With a dairy-free option, too!
Do you shy away from any recipe that calls for a pie crust? Like, say, an apple pie around the holidays, or a coconut cream pie for Easter? I feel you, I really do.
It may seem like there are just way too many methods and techniques, and no real agreement about what you should and shouldnt do to make the perfect crust, thats never dense or tough, always light and flaky.
Well, Im not here to tell you that this is the only way to make a light and flaky gluten free pie crust. Im just here to tell you that this is a way to make a light and flaky crust every single time.
Making the dough itself, from just a few basic gluten free pantry ingredients, is of course where we begin.
Best Gluten Free Pie Crust
April 18, 2014 by Kirsten
The best gluten free pie crust is so buttery and flaky, its hard to believe that its gluten free. But it is!
Im not a regular gluten free baker, unless someone I love is in need of a gluten free treat.
When someone I love wants a gluten free pie, Im not afraid of the challenge. Its On like Donkey Kong, because I believe everyone should be able to enjoy a buttery, flaky crust under their favorite pie filling.
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Best Practices For Shaping This Gf Pie Crust
Keep the dough moving during rolling, even turning it over frequently, and do not be afraid to sprinkle it lightly with more flour if it becomes sticky.
When rolling out any sort of dough, using the rolling pin to roll not press the dough. Roll more than once over a surface, rather than pressing too hard, which will create uneven thicknesses and unnecessary sticky spots.
If the dough ever becomes a bit too delicate to handle, fold it gently in thirds, wrap it in plastic wrap and chill it until it begins to firm up.
Once you have reached the step of dividing the initially shaped dough in half, it can be wrapped tightly in freezer safe wrap and frozen for at least 2 months. Defrost the dough in the refrigerator overnight before proceeding with the recipe.
Everyone Gets A Piece Of The Pie
Now, I ask you-
Does this slice of pecan pie look any different than most pecan pies you’ve baked and enjoyed in the past?
Aside from the fact it’s made with chopped rather than whole pecan halves , I’ll bet you can truthfully answer no it doesn’t look any different than a typical slice of pecan pie.
And does it taste any different?
Well, I’d guess it tastes better than the plastic-wrapped, palm-sized mini pies you get at the gas station. And I’d wager it tastes better than the pecan pie you’ve had at your local diner. It might even taste better than your mom’s special, once-a-year-at-Thanksgiving pecan pie.
Which makes me really happy, because this pecan pie is gluten-free.
That’s right from its flaky, tender, buttery crust to its rich, nutty, vanilla-scented filling, there’s no gluten present anywhere.
Baking Thanksgiving dessert? Need to make it gluten-free? The following pie crust can be filled with any of your favorite fillings. I just happened to choose pecan, but really, the crust is the star of this recipe.
Let’s make it.
Your first key ingredient: King Arthur gluten-free multi-purpose flour, the ideal blend for all your gluten-free baking.
Don’t have it? You’re missing out on a wonderful ingredient.
But you can still make this pie crust, using your own homemade blend of tapioca, potato, and brown rice flours:
Let’s start with the crust. Blend the following:
Whisk together 1 large egg and 2 teaspoons lemon juice or vinegar.
Like this.
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Best Practices For Making Flaky Gluten Free Pie Crust
Always begin with cold ingredients. Dice chilled unsalted butter, and then place it back in the refrigerator to chill again. Begin with cold water, and then add ice to the water. Ice water is colder than cold water, and even colder than ice.
Do not chop up the butter into super small pieces or process them until theyre the size of small peas. That may be a common instruction in pie crust-making, but I am anti-small-peas in all pastry-making for one reason.
Very small pieces of butter not only melt too easily when they meet with the heat of your hands , but they melt right into the dough, so even rechilling the dough wont help once the butter in the raw dough has melted. Using butter in larger chunks, and then flattening them between your thumb and forefinger, solves all of those problems.
Handle the dough as little as possible when making the dough, but dont drive yourself crazy. Since we are working with larger pieces of butter than small peas, we can always re-chill the dough if it becomes too soft or difficult to handle.
If you are making a dairy-free gluten free pie crust by replacing the butter with Spectrum nonhydrogenated vegetable shortening, dont chill the chopped shortening for too long, or it will freeze and be difficult to flatten and roll out properly.
If you dont have to be dairy free and youre looking for extra layers, try our recipe for extra flaky gluten free pie crust. The added sour cream and rebalanced liquids bring it to the next level.
