Easy As Pie Crust Gluten Free Recipes
EASY AS PIE CRUST (GLUTEN FREE)
Like the name says, this is very easy. Every Fall I make apple pies, they just seem to go together. I am only including the pie dough recipe, you can add your own fillings. I will however give some instructions as to the baking times below. I made two crusts for my pie separately. I think it's better than doubling the recipe...
Provided by Jo Zimny
Categories Pies
Time 1h20m
Number Of Ingredients 4
Steps:
- 1. Combine flour and salt, then cut in the margarine using a pastry blender until you are left with a course meal. (I used my Kitchen Aid stand mixer).
- 2. Sprinkle the milk, one tablespoon at a time while blending, until all ingredients are moist. At this point I prepared my pie ingredients and I put the pie dough in the fridge in a plastic bag to firm up.
- 3. Using wax paper, place dough onto one sheet and flatten with the palm of your hand, then place another sheet on top and roll to desired size.
- 4. Remove the top sheet and invert onto the pie pan. If you make two pie crusts, use the same method to roll out the top crust. Just place it over the filling. I went a step further and beat an egg and brushed the crust with egg and then sprinkled it with some xylitol for a crunchy crust. Of course if you're making a savory pie, don't sprinkle the top crust with sugar.
- 5. To Bake one pie crust:- Bake at 400'F for 15-20 minutes. For a two crust pie with filling:-Bake at 400'F for 10 minutes, then lower the heat to 350'F for an additional 40 minutes.
- 6. This make one pie crust that will fit an 8 to 10 inch pie pan. Serves 10-12.
- 7. Enjoy!
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- Chop the butter into small chunks and place in a small bowl. Put the butter, shortening, and water into the freezer for about 5 minutes or until really cold.
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- Sprinkle the cold butter over the flour in the food processor. Pulse until the mixture looks crumbly with larger, pea-sized chunks of butter (those chunks of butter equal a flaky crust!). Drizzle the apple cider vinegar over top.
- Turn the machine on and immediately start drizzling cold water through the feed tube. Stop the machine once the mixture starts to come together and looks shaggy. Give the dough a pinch—if it sticks together, it’s ready to go. If not, turn the machine on again and drizzle in a bit more water. You might not need all of the water—you’re looking for a shaggy dough, not a cohesive ball.
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