Wheat 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:

• 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:

• 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.

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:

• 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:

• 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:

• Preheat oven to 350 degrees F.
• Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed and push into an 8" round pie pan.
• Bake for 10 min or until slightly browned on edges (be careful as there is a fine line between baked and burnt).