GLUTEN-FREE PIE/TART PASTRY
Make and share this Gluten-Free Pie/Tart Pastry recipe from Food.com.
Provided by katii
Categories Dessert
Time 25m
Yield 1 pie shell, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, sugar, and salt in a bowl; stir.
- Stir oil, applesauce, and milk together; add to dry mixture.
- Mix until it forms a ball; roll between 2 sheets of waxed paper or press into a greased 9" pie plate.
- Prick with a fork and bake in a preheated 400* oven for 10-15 minutes for a baked pie shell.
- Fill before baking if the recipe calls for an unbaked pie shell.
- Enjoy!
Nutrition Facts : Calories 68, Fat 7, SaturatedFat 1, Cholesterol 0.5, Sodium 147.4, Carbohydrate 1.6, Fiber 0.1, Sugar 0.5, Protein 0.1
PASTRY RECIPE FOR PIE CRUST - GLUTEN FREE
Posted on behalf of Yahoo Group SillyYaks. This is the BEST pie crust I have ever made, even pre-gf! It is gluten free, and dairy free and can be made soy free as well.It is not crumbly, but it rolls out best between sheets of parchment paper. It has a wonderful taste and holds it shape well. I've used it to make whole pies and even turn-over style individual pies. --Mariann [my version of a recipe from the AiA Gluten & Dairy Free Cookbook.]
Provided by DoveChocolatierinKY
Categories Dessert
Time 22m
Yield 1 pie crust, 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 402.2, Fat 24.6, SaturatedFat 5.3, Cholesterol 46.5, Sodium 436.3, Carbohydrate 40.3, Fiber 1.5, Sugar 0.5, Protein 4.9
ALI'S GLUTEN-FREE PIE PASTRY
Who needs gluten? This recipe produces a tender, nutty crust that's as tasty as any traditional pastry. It's the perfect base for all your pie favorites.-Harriet Stichter, Milford, Indiana
Provided by Taste of Home
Categories Desserts
Time 15m
Yield pastry for one 9-inch pie.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, almonds, sugar, salt and xanthan gum. Cut in the butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed., For single-crust pie: Form into a disk and wrap in plastic; refrigerate for 1 hour or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. , For double-crust pie: Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic. Refrigerate for 1 hour or until easy to handle., Roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Cover edges with foil. Bake pie according to recipe directions, removing foil during the last 15-20 minutes of baking.
Nutrition Facts : Calories 172 calories, Fat 11g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 141mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
GLUTEN FREE PIE PASTRY
One of the best recipes for gluten free pastry that I've tried....and I've tried many. This recipe comes from Canadian Living with my own modification in that I add the egg yolk to the crust. *This recipe makes 1 double crust or two single crusts. *I halved the recipe with great success to make one single crust for a lemon meringue pie you see in the picture. 1 egg yolk is approximately 1 tablespoon, so use 1/2 of a tablespoon if you want to make one single crust. Followed recipe # 118361 for the filling and meringue. I baked the single crust @ 400 degrees F. in glass (Pyrex) pie plate for 12 minutes or until it was golden. Note that cook time is just for single crust pie only.
Provided by farmfloosie
Categories Dessert
Time 45m
Yield 2 pie shells, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, whisk together brown, white and sweet rice flours, tapioca starch, granulated sugar, xanthan gum and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.
- Stir ice water, beaten egg yolk and vinegar together in a small bowl; drizzle over flour mixture, tossing with fork until ragged dough forms and adding up to 2 tbsp more ice water if necessary. Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make- ahead: Refrigerate for up to 24 hours.).
- Between 2 pieces of parchment paper, roll out 1 disc, pressing edges together if cracks form, into 12-inch (30 cm) circle. Peel off top paper; replace over pastry. Gently turn over; peel off top paper. Transfer, pastry side down, to 9-inch (23 cm) pie plate; peel off paper. Fit pastry into pie plate.
- * For single crust pie, turn edge under and flute. Prick bottom and sides with fork. Bake 10-15 minutes (I used Pyrex-glass pie plate) at 400°F or until crust is golden.
- * For double crust pie, add filling of choice. Roll out top crust. Moisten bottom crust with water, and add Place pastry circle over filling; peel off paper. Trim, if necessary, to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom rim; crimp with fork. Bake on bottom rack in 425F (220C) oven for 10 minutes. Reduce heat to 350F (180C); bake until bubbly and bottom is golden, about 1 hour. Let cool in pan on rack.
Nutrition Facts : Calories 464.3, Fat 32.3, SaturatedFat 19.9, Cholesterol 109, Sodium 370, Carbohydrate 40.3, Fiber 1.6, Sugar 2.3, Protein 3.8
GLUTEN-FREE CHICKEN PIE
Warm up winter evenings with a hearty, gluten-free chicken and leek pie. This wheat-free dinner is perfect for feeding those with special dietary requirements
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Number Of Ingredients 13
Steps:
- Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.
- Heat the butter and oil in a pan and fry the chicken for 5 mins until golden. Add the leeks and fry for 2-3 mins until softened. Add the stock, bring to the boil then cover and simmer gently for 15 mins.
- Heat the oven to 200C/180C fan/gas 6. Transfer the chicken and leeks to a 1.2-litre pie dish with a slotted spoon - leave the stock in the pan on a low heat.
- Mix the flour and 1 tbsp cold water together to form a paste. Thin with 2 tbsp stock, then add to the pan with the rest of the stock and stir non-stop until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks.
- Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lay pastry-side down over the filling. Peel away the film, then trim around the rim. Make a small hole in the centre. Brush the pastry with milk. Bake for 25-30 minutes until golden.
Nutrition Facts : Calories 669 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 1.3 milligram of sodium
GLUTEN-FREE PIE CRUST
I have tried a lot of recipes trying to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.
Provided by Sandra LeRose
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h20m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 15.8 g, Cholesterol 50 mg, Fat 11 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 6.6 g, Sodium 80.5 mg, Sugar 0.9 g
SAVOURY GLUTEN-FREE PASTRY
A Sally Wise recipe from her cookbook "From My Kitchen to Yours". This pastry can be used for pies or tarts. Sally suggests that you can add 2 teaspoons of geatine/gelatin powder that has been sprinkled over 1/4 cup water and left to stand for 10 minutes. Add the gelatin with the egg and an addditional tablespoon of flour. The gelatine makes the pastry easier to roll but is not a necessity. Use this pastry in your recipes to make savoury pies or tarts and bake according to the recipe being used. I haven't yet tried this recipe
Provided by Jubes
Categories Australian
Time 20m
Yield 350 grams pastry, 1 serving(s)
Number Of Ingredients 6
Steps:
- Place the flour, salt and cubed butter into a food processor and process until the mixture resembles fine breadcrumbs. (If you dont have a food processor, you can rub the butter into the flour with your fingertips).
- Turn out of the bowl and make a well into the centre.
- Briefly mix the egg yolk with the lemon juice and combine with the water.
- Pour the egg/lemon mic into the well and mix with a metal spoonuntil smooth. Only add extra water if necessary to bring the dough together.
- Shape the dough into a ball, cover with cling warp and refrigerate for at least 30 minutes before using.
Nutrition Facts : Calories 692.9, Fat 76.7, SaturatedFat 47.4, Cholesterol 358.3, Sodium 1810.7, Carbohydrate 1.3, Sugar 0.4, Protein 3.2
GLUTEN FREE PASTRY
A friend of mine is celiac, so I had to find a recipe that would work for beef Wellingtons... BINGO!!! This is perfect, and soooooo easy to make!
Provided by BriannaH
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening until the mixture resembles sand. Stir in the water and vanilla extract.
- Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 17.5 g, Fat 8.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 160.8 mg, Sugar 1.6 g
GLUTEN FREE PASTRY
I made this to make my pop tarts, you will need to probally double maybe triple this recipe if you were making a pie
Provided by Perfect Pixie
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- using a pastry cutter of knife, blend the butter into the flour until in resembles breadcrumbs.
- add the water and bring together into a soft ball of dough.
- wrap in cling film and leave to stand for 30-60 minutes.
- roll out gently and use as per your recipe, (i found it easier to roll out with a lightly floured rolling pin on a lightly floured surface).
Nutrition Facts : Calories 178.2, Fat 20.2, SaturatedFat 12.8, Cholesterol 53.4, Sodium 143.4, Protein 0.2
GLUTEN-FREE PIE DOUGH
Add this dough recipe to your gluten-free baking arsenal -- it can be used for sweet and savory pies alike.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- In a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.
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- In the bowl of a food processor, add flour and salt. Pulse to combine. Add butter and pulse several times until butter is the size of large chunks. Alternatively, place flour in a large bowl and add salt. Add butter and using your fingers or a pastry blender, blend into butter until the size of large peas.
- Pour the vinegar and beaten egg into the bowl and pulse to combine (or combine with a fork if not using a food processor).
- With the food processor running, slowly add water through the chute, a few tablespoon at a time. You may not need the full amount of water, depending on your climate. When the mixture comes together in the bowl, stop mixing. Of note, gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).
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- Add the flour, xanthan gum, salt, butter and Cookeen/lard to a large mixing bowl. Using your fingers, rub the mix together until it resembled breadcrumbs.
- Add the two eggs and, using a fork, mush the mixture together until it starts to resemble dough. Then use your hands to bring the mixture together into a ball of dough. Roll into a ball, wrap in clingfilm and chill in the fridge for at least 30 minutes while you make the filling.
- Add the olive oil to a large, non-stick pan on a medium heat. Add the carrots and leek and stir for 1-2 minutes. Cover with a lid and turn down to a low heat. Sweat for 5 minutes, then take off the heat. Remove from the pan onto a plate and set aside.
BEST GLUTEN FREE PIE CRUST RECIPE - LIGHT, FLAKY & DELICIOUS
GLUTEN FREE PASTRY FOR PIES AND TARTS - CULINARY GINGER
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- To a make the pastry in a food processor: Add the flour, salt and butter. Pulse until you get the texture of breadcrumbs (add the sugar at this stage if making a sweet dough). With the processor running, add the egg, then slowly drizzle in cold water until it forms a ball. You may need more or less water depending on the dough.
- To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand.. You may not need all of the water.
- The dough is ready when you can grab a little, press it the dough with your fingers it should hold together. Remove and shape into a flat round on a floured board. Wrap in plastic wrap and refrigerate for 30 minutes.
GLUTEN FREE LEFTOVERS PIE - THE GLUTEN FREE BLOGGER
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- Add the flour, xanthan gum, salt (and sugar if using) to a large mixing bowl and stir together. Cut the cold into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.
- Crack the two eggs into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to ‘mush’ the mixture together. You’ll see it start to form a sticky dough.
- Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.
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- Add the gluten-free flour blend and salt to the bowl of an electric stand mixer and with a paddle attachment mix on low to blend the dry ingredients.
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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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- Cut the COLD butter (and Cookeen/lard if using) into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.
- Crack the eggs into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to ‘mush’ the mixture together. You’ll see it start to form a sticky dough.
GLUTEN-FREE PIE CRUST RECIPE - DELIGHTFUL MOM FOOD
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- In a large bowl combine the gluten-free flour, sugar, xanthan gum, salt, baking soda and mix to combine. Add in the chilled butter cubes.
- Using a pastry cutter or two knives, cut in the dough until it forms a crumb about the size of peas.
GLUTEN FREE CHOCOLATE PIE CRUST - LEELALICIOUS
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- To the dry ingredient mix, add the flax egg mixture, melted coconut oil, and vanilla extract. With a spatula or wooden spoon stir everything until it forms a uniform pie dough.
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