Gluten Free Pie Crust Recipes

Steps:

• Stir dry ingredients together, making sure xanthan gum is evenly distributed.
• Cut in butter or oil and add honey.
• Add cold water a little at a time until a ball is formed.
• Roll dough to 1/8" thickness between two sheets of aluminum foil.
• Peel top sheet of foil off, and invert dough onto a 9" pie pan.
• Peel off other foil sheet.
• Prick dough with fork, and bake at 350 for 15 minutes until brown.

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:

• Put the sweet rice flour, sorghum flour, corn flour and potato starch in a large bowl and whisk to combine. Add the xanthan gum, guar gum and salt.
• Cube the butter and leaf lard into 1-inch pieces. Lay them gently on the flours. Put the bowl in the freezer for 15 minutes.
• Working quickly, take the bowl out of the freezer. Using a pastry blender or your hands, work the butter and leaf lard into the flours, coating the fat, until the butter and leaf lard are the size of peas. Don't go too far. You still want to see the fats in the flours.
• Pour 3 ounces cold water onto the mixture. Stir gently with your hands. You are looking for the flours and fats to be just wet enough that they stick together when pinched. You might need to add an additional tablespoon or two water, depending on the day. If you add a bit too much water, that's okay. A wet dough is better than a dry dough.
• Bring the dough together into a ball. Gently flatten it into a disc. Wrap it in plastic wrap.
• Refrigerate the dough for at least 1 hour.
• Place the disc of dough between two pieces of plastic wrap (you can also use wax paper or parchment paper). Working from the center outward, gently roll out the dough into a 10-inch circle.
• Remove the top layer of plastic wrap and gently fit the pie dough into a 9-inch pie pan. Settle it in gently. Don't stretch or push it around too much. Remove the second piece of plastic wrap. If the dough breaks, take small pieces of the dough and fill in any holes, smoothing the dough with slightly moistened fingers. Crimp the edges.
• Put the pie pan in the refrigerator for at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Place a buttered piece of foil on the pie dough, nestling it gently against the sides. Fill the foil with dried beans or pie weights.
• Bake the pie dough for about 20 minutes. Remove the beans and aluminum foil and return the pie dough to the oven for an additional 8 minutes.
• You now have a blind-baked pie crust, ready to finish with pumpkin filling.

Steps:

• 1. Thoroughly soak and scrub all your equipment and work surfaces to remove any trace of wheat flour. Be sure to clean underneath the blade mechanism in the food processor and in between the grooves of any tools to free any crusty debris.
• 2. Grind the flaxseeds in a coffee grinder or spice mill. Add the flax with all three flours, the sugar, and salt in the work bowl of a food processor and pulse to combine.
• 3. Remove the lid for the processor's work bowl and sprinkle the butter across the top. Pulse until the texture resembles coarse crumbs.
• 4. Pulse in the egg white, and then add the water, 1 tablespoon at a time, until the dough comes together.
• 5. Remove the dough from the work bowl (it will be crumbly at this point) and gently knead it on a work surface or parchment paper lightly dusted with millet flour.
• 6. Remove one third of the dough so that you have two pieces. Wrap both pieces of dough in plastic film and chill them in the refrigerator for 60 minutes or up to 3 days before using. If you are not making a double-crust pie, hold the smaller disk in the freezer for another use.
• 7. Preheat the oven to 350°F. Place the larger disk of dough between two sheets of parchment lightly dusted with millet flour and roll it into a round 12 inches in diameter and 1/8 inch thick.
• 8. Gently fit the rolled dough into a 9- to 10-inch pie pan, then crimp and shape the edges. Refrigerate the crust for 30 minutes. Meanwhile, if you are making a double-crust pie, roll out the other piece of dough between two sheets of parchment to a round approximately 10 inches across. Set it aside, keeping it between the parchment sheets to prevent it from drying out.
• 9. Dock the bottom crust and weight it with a circle of parchment paper cut to size and a disposable pie pan resting gently above the crust to prevent it from puffing up while toasting. If your filling will be baked, blind bake the crust for 5 to 7 minutes. If you'll be using the crust for a custard pie where baking isn't required, blind bake it for 12 to 15 minutes-checking often after 10 minutes.
• 10. Set the blind-baked crust aside to cool while you prepare the filling of your choice. Top and finish the pie as desired or as directed in your recipe

Steps:

• Spray 9 inch pie pan with cooking spray. Generously dust with flour.
• Mix flours, sugar, xanthan gum, and salt in large bowl of an electric mixer. Cut butter into 6 piece and add to mix until crumbly and resembling coarse meal.
• Add egg and orange juice. Mix on low speed until dough holds together; it should not be sticky. Form dough into ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (Dough can be frozen at this point for up to one month, wrap in plastic wrap and then foil).
• Roll out dough between the 2 sheets of wax paper. If the dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper , and crimp edges for single crust pie. (Dough can also be frozen at this point for up to one month; kine pie shell with wax paper, wrap in plastic wrap, then foil.
• To Prebake a bottom crust: Preheat oven to 375°F Gently prick pastry in 3 or 4 places with a fork. Bake for about 25 minutes or until golden and cool completely on wire rack.
• To partially bake a bottom crust: Preheat oven to 375°F Bake pastry for 10 minutes, remove from oven. Fill and bake as per recipe.

Steps:

• *Mix flours, salt, and xanthan gum in a bowl. Rub in the margarine,but not too much. The mixture should resemble baked beans rather than breadcrumbs.
• *In a separate bowl, whisk together the egg, vinegar and ice water.
• Slowly stir the egg mix into the flour mix, until a ball is formed.
• *Knead the pastry (with a little gf flour if needed) for 2-3 minutes.
• Wrap the pastry and place in the fridge for at least an hour. **It can be frozen at this stage.
• *If the pastry is a little hard when removed from the fridge, knead again a little bit.
• *Roll out on a floured surface. Place in pie pan and follow baking instructions for your pie recipe.
• *If cooked pastry is needed for your recipe the pastry can be cooked at 425 degrees for 10-12 minutes.
• ***substitute Spectrum Naturals Organic Shortening to make it soy free. This is a non-hydrogenated, trans fat free vegetable shortening made from palm oil.

Steps:

• Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
• Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
• Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.
• Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
• Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

Steps:

• Sift dry ingredients together in a large bowl. Cut the butter into small chunks (about 1/2" thick) and add to dry ingredients. Work it into the dry ingredients using a pastry cutter or your finger tips, mashing until the butter has crumbled into pea-size pieces.
• Make a well in the dry ingredients. Pour the egg and apple cider vinegar into the well, and use a fork to stir gently, outwards from the center. Once all the ingredients are incorporated, drizzle the ice-cold water into the mixture very slowly, just a little at a time. Only add water until the mixture has become a cohesive ball of dough that's just moist enough to handle without being wet.
• Place ball between two large pieces of parchment paper. Using hands or rolling pin, gently push the dough outward, equally in all directions, until it is a pie-sized thick, even disc of dough. Leave between parchment paper layers and seal well in plastic wrap or ziploc bag. Refrigerate for at least two hours. Remove the dough from the refrigerator and allow to sit at room temperature for 15-20 minutes.
• Leaving the dough in between two parchment paper layers, roll it out gently, as thin as you can. When the dough is between 1/4" and 1/3" thick, remove the top layer of parchment and even out the edges of the crust. Place a pie pan with the top side down over the dough (centered) and then carefully flip paper, dough and pan over so that the dough drapes into the pan. Carefully peel away parchment. Use your fingers to make sure the dough touches all the corners of the pan. If any holes have already formed at this point, mend them with a finger or pastry brush dampened in egg white or water, or with excess dough.
• Use in your favorite pie recipes, or roll out for use in a galette or other pastry. You can prebake this crust if you like, but it doesn't require prebaking.

Steps:

• Cut the cream cheese and butter into 1/2-inch pieces, place in a bowl, and freeze for 15 minutes. Use a coffee or spice grinder or mortar and pestle to grind the psyllium, flax and chia seeds to a fine powder. Transfer to the bowl of a food processor along with the salt, baking powder, and flour. Pulse a few times to combine.
• Add the butter and cream cheese and pulse until the texture of the crumbs resembles sand, about 20 seconds. While pulsing the food processor, add vinegar and then 3 tablespoons ice water. Squeeze a small amount of dough between your fingers; if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn the dough out onto a piece of plastic wrap, and gather into a ball with your hands. Knead the dough a few times to create a uniform texture. Divide the dough in half and form each piece into a flat disk about 1 inch thick. Wrap each half tightly in plastic and refrigerate until dough is chilled and stiff, at least 30 minutes (or up to overnight). Roll, fill, and bake as desired.
• DO AHEAD: Dough can be frozen for up to 3 months; thaw in refrigerator before using.