Blue Ribbon Gluten Free Pie Crust Recipes

Steps:

• Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
• Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
• Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.

Steps:

• 1. Melt mozzarella cheese and 2 oz cream cheese in microwave for 1 minute, stirring after 30 seconds.
• 2. In separate bowl add egg whites + 1/4 tsp cream of tarter. Using a mixer mix until the egg whites peak. Set aside.
• 3. In separate bowl add coconut flour, psyllium husk and salt together.
• 4. Fold in egg whites.
• 5. Add cheese mixture and room temp water and knead until blended.
• 6. Cut dough in half. Set aside 1/2 and roll out the other half and put in pie pan.
• 7. Bake till light brown.
• 8. Remove from oven. Add filling of choice.
• 9. Roll out top crust and place on top of filled pie.
• 10. Bake 40 mins @ 350° or until golden brown.

Steps:

• Add all your dry ingredients, mix together with whisk. Add the shortening and butter to the flour mix. Using your fingers or pastry blender, cut the butter and shortening into the dry ingredients. when texture is like course meal with pea size pieces GRADUALLY stir in milk with fork to moisten the dry ingredients.
• On your board lightly floured with tapioca flour, form the dough into a ball. Wrap in plastic wrap and put in frig for 2 hours or up to 2 days.
• Preheat oven to 350 Butter a 9 inch pie plate and set aside. NOW YOU WAIT AT LEAST 20 MINUTES.
• roll out the dough between two pieces of wax paper. Now to put into the pie plate,you take off the the top paper and put your hand under the other and turn it over into pie plate. press in and crimp the edges of pie crust.
• If pie crust is a partially baked one use a fork to poke a few small holes in bottom of the pie crust before putting in the oven Bake about 15-20 minutes before adding your filling.

Steps:

• Using a pastry cutter, or fork and knife, combine flour shortening to resemble small peas OR do what I do, using my Kitchen Aid Mixer, mix until mixture resembles small peas. Do NOT over Mix.
• In a separate bowl, mix balance of ingredients.
• Add egg mixture (Egg, Salt, Water & Vinegar) to shortening and flour, until mixture forms together.
• DO NOT over mix.
• EDIT (11/5/2019): I no longer roll out between two pieces of wax paper. I now use a Bethany 20 Inch Pastry Board and Cloth. Before that I was using a pastry cloth with a rolling pin cover. Either of these methods I found was so much easier than the 2 sheets of wax paper as my Mom showed me how to do. (I am now 65).
• Follow your recipes for baking directions. I cook a two crust cherry pie at 375 for approx 50 minutes. Sometimes I have to use a pie crust shield for the edge for the last 10 min or so.
• If I am doing a cream pie, I put on my lower rack for 425 and immediately lower the oven to 400 for 10 to 12 minute.