Gluten-Free Pie Crust Recipe

  
I’m so happy with this pie crust recipe I used this Thanksgiving. I researched about 3-4 recipes on Pinterest and molded them into an original recipe that worked for the ingredients I had and what I thought seemed liked a good idea.

1 1/3 cups gluten free flour (I did half all-purpose gf flour and half white rice flour)

1/2 tsp salt

1/2 cup COLD butter

bowl of water with 5-10 ice cubes inside

1 egg beaten

 

Step 1: In a bowl mix flour and salt.

(A word of caution on the salt. If the all purpose flour already has salt or if your butter has salt, you might just skip the additional salt. The sample I baked and tasted was flaky and good, but the salt came out for sure. I think it’ll be a good balance with the super sweetness of the apple pie filling, but do it up to your own liking!)

Step 2: cut the COLD butter into squares and throw them into the flour. If you’re cool like that and have a pastry cutter, go for it. I used a sharp serrated steak knife and tediously cut the butter into the dough into it forms crumbles. (Watch your favorite show while doing this. It requires patience).

Step 3: I poured in the beaten egg and continued cutting through the butter-four mixture until the egg was pretty well cut in.

Step 4: Pour in 1 TBSP of ice -cold water at a time and mix in well with the knife or a fork. I ended up needing 3 TBSP total for the first crust and 4 for the second. You want to keep doing it until the dough no longer looks too dry and you can pinch the dough between your fingers.

Step 5: Carefully gather the flour together in a ball (it’s gonna be sticky cause of the GF flour) and don’t worry about molding it too much. Place it in the center of Saran wrap. Wrap it up and then press the ball together. PLace in the fridge for 30min to 1 hour.

Step 6: Lay down a large piece of parchment paper. Place the opened ball of dough in the middle. Place a large piece of parchment paper on top. Carefully use a dough roller and roll our the dough until its the size you need. The amount in this recipe was perfect to fit the bottom of a pie dish. If your surface is warm or you took a long time rolling out the dough, place the sandwiched flat dough back in the fridge for a little while. If you work quickly and keep the butter from melting, it will hold together and you can place it in your pie dish. I remove one parchment paper carefullllllly…. remember its sticky- especially if the butter has melted.

  
Step 7: Bake at 350 for 12-15 minutes. For the apple pie I made, I made the filling on the stove. I went ahead and baked the crust until it was no longer mushy. Then I took it out and let it cool a little bit and poured in my apple filling. I added a fresh top crust (same recipe) and baked until the top crust was golden brown.

   
   
I used the same crust for a pumpkin pie with chocolate-pecan topping! 

  

Don’t mind this tart pan. I asked my German neighbors if they had a pie pan I could borrow and they reminded me that the bakery up the street has pies for 3 Euro. He jokingly snapped that turning the oven on costs 3 Euro. Needless to say, they didn’t have one. 

Anyways, this crust is flaky and yummy! Im so excited! Hopefully it holds up today.
Enjoy!

ST

 

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