Last year’s pies where not bad. The problem I had was trying to figure out the gluten free crust…most recipes were all rice (and we know how I feel about that - no flavor and totally gritty) or others did not give me enough dough to fit in my pie pan. I kept trying to add a little bit of this and that to make them work. Well this year we are going to have awesome pies*.
Here is the recipe that works best for me. It tastes great and rolls out nicely. I already tested it with a pumpkin recipe yesterday (I really could not wait another week for pie!).
With all gluten free baking, please use level measuring and read the notes below to make the crust work right the first time. This is a single pie crust recipe, but can double easily. Enjoy!
1 egg
2-4 tablespoons water
preparation
Blend all dry ingredients. Cut in shortening/butter until crumbly. Add egg and 2 tablespoons water. If too dry, add a teaspoon of water at a time.
Roll into a ball, then pat into a flat, fat disk. Wrap with plastic and refrigerate for at least 1 hour. Before rolling out, let dough sit at room temperature for about 15 minutes. Place disk between 2 sheets of parchment paper. Roll out until it is larger than your pie pan.
Remove top parchment paper. Turn pie pan upside down in the middle of the dough, then flip pie pan, plus dough and parchment paper over. Gently press the pie crust along with the parchment paper into pan, then carefully pull the parchment paper off dough. If any tears happen, just mend with a bit of water.
notes
Doubling – this recipe easily doubles for pies requiring a top and bottom crust. After mixing, divided the dough into two balls then flatten into disks.
Rice Flour - Remember that rice flour will act grainy if not enough moisture is added. I like to add a bit more than you think is perfect to avoid a grainy texture (I use about 4 tablespoons of water each time).
Rolling Out Dough – DO NOT try to roll out the dough without the two sheets of parchment paper. DO NOT even try to start patting it out by hand. Trust me on this, you will end up with dough that is now in 3 million crumbly pieces all over your counter. Learn from my mistakes and use the parchment paper.
*Awesome Pies – my pies are all about flavor and I love to gobble them down. Since I let flavor trump all with pies, they never turn out very pretty. Even with regular gluten pie crusts, I could never get one that looked picture perfect. How does that song go? Don’t worry, be happy they are yummy and gluten free! (Well, the song should go something like that.)
Here is the recipe that works best for me. It tastes great and rolls out nicely. I already tested it with a pumpkin recipe yesterday (I really could not wait another week for pie!).
With all gluten free baking, please use level measuring and read the notes below to make the crust work right the first time. This is a single pie crust recipe, but can double easily. Enjoy!
Gluten/Wheat Free, Kid Friendly, Vegetarian, Dairy Free Option
ingredients
1/3 cup corn starch
1/3 cup potato starch
1/4 sorghum flour
1/4 sweet rice flour
1½ teaspoon sugar
1/4 teaspoon + a pinch of salt
1 egg
2-4 tablespoons water
preparation
Blend all dry ingredients. Cut in shortening/butter until crumbly. Add egg and 2 tablespoons water. If too dry, add a teaspoon of water at a time.
Roll into a ball, then pat into a flat, fat disk. Wrap with plastic and refrigerate for at least 1 hour. Before rolling out, let dough sit at room temperature for about 15 minutes. Place disk between 2 sheets of parchment paper. Roll out until it is larger than your pie pan.
Remove top parchment paper. Turn pie pan upside down in the middle of the dough, then flip pie pan, plus dough and parchment paper over. Gently press the pie crust along with the parchment paper into pan, then carefully pull the parchment paper off dough. If any tears happen, just mend with a bit of water.
notes
Doubling – this recipe easily doubles for pies requiring a top and bottom crust. After mixing, divided the dough into two balls then flatten into disks.
Rice Flour - Remember that rice flour will act grainy if not enough moisture is added. I like to add a bit more than you think is perfect to avoid a grainy texture (I use about 4 tablespoons of water each time).
Rolling Out Dough – DO NOT try to roll out the dough without the two sheets of parchment paper. DO NOT even try to start patting it out by hand. Trust me on this, you will end up with dough that is now in 3 million crumbly pieces all over your counter. Learn from my mistakes and use the parchment paper.
*Awesome Pies – my pies are all about flavor and I love to gobble them down. Since I let flavor trump all with pies, they never turn out very pretty. Even with regular gluten pie crusts, I could never get one that looked picture perfect. How does that song go? Don’t worry, be happy they are yummy and gluten free! (Well, the song should go something like that.)
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