Gluten-Free Pie Crust (makes a double crust for a 9-10 inch pie)
Special Equipment Needed
-9-10 inch glass or ceramic pie pan (I think that glass and ceramic create
more flaky crusts than do metal pie pans)
Note: This recipe uses my gluten-free flour mix:
Jeanne's Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark
C (170g) brown rice flour
C (205g) white rice flour
(120g) tapioca flour
(165g) sweet rice flour (also known as Mochiko)
scant tsp. xanthan gum
can also use the gluten-free flour mixture (not baking mix) of your
choice--just be sure it contains xanthan gum. Or, you can add 1/4 tsp.
xanthan gum per cup of gluten-free flour. If you use bean flour, it will
add a bean taste to the pie crust.
2 1/3 C (350g) Jeanne's Gluten-Free All-Purpose Flour Mix
1 TBL granulated sugar
1/4 tsp salt
1 C (8oz; 230g; 2 sticks) unsalted butter, cold and cut into pieces (you
can also use lard, margarine, or shortening)
1 TBL vinegar (I use apple cider vinegar)
5-7 TBL cold water
beaten--for egg wash (optional)
extra tapioca flour for rolling out crust
make the filling for your pie. Set the filling aside at room temperature
while you're making your crust.
To make the crust:
Place flour, sugar, and salt into a large bowl. Mix together with a spoon
until combined. Add butter pieces to the dry ingredients mixture.
With fingers, start rubbing together the butter and the dry ingredients.
This will take some time. Do this until the resulting mixture looks like
wet sand mixed with pebbles.I like to do this by hand to get a feel for the
dough. You can also do this initial mix with a food processor if that
is your preference.
the vinegar and rub into the mixture. Add water a TBL at a time,
rubbing into the mixture. You want to add enough to create a dough that
holds together well, but isn't wet. During the winter here in Seattle I''ve
consistently used about 6 TBL. In the summer I use closer to 5
the dough into two fairly equal pieces, shape into disks, and wrap each
disk separately in plastic wrap. Refrigerate the disks for about
20-30 minutes (or until the disks are cool and somewhat firm)
your rolling surface. Flour the surface well with tapioca flour. Also
flour your rolling pin. When this disks are chilled and have
firmed up a bit, remove the first disk of dough from the fridge
and place on your prepared work surface and sprinkle top of dough with
tapioca flour. The key to successfully rolling out gluten-free
pie dough is to go slow. When I say slow, I mean SLOW. And with a light
touch. If your dough starts cracking, slow down and don't press so hard
with your rolling pin. With your rolling pin, carefully and patiently
roll out the dough into a 10-11" circle (big enough to fit your pie
pan). If the dough sticks to the rolling pin, add more tapioca flour.
NOTE: the dough should be cool but not too cold. It should roll fairly
easily and should not break while you're rolling it. If it seems too cold
and you're really having to work hard to roll it, step back and let it warm
up a little bit before you continue. If it looks like it's
"sweating" and it's almost squishy, it is too warm and should be
put into the fridge for a bit longer.
the next step, you are going to roll the dough around the rolling pin in
order to transport it to the pie pan. In order to do this, sprinkle tapioca
flour over the entire surface of the pie crust dough. Now, put the
rolling pin on top of one side of the dough. Again, go slowly!
Wrap the dough around the roller until you've gotten all of the dough onto
the pin. The dough should roll easily around the pin without
breaking. But, don't worry if it does break--the breaks are easily
fixable by pinching the dough together over the break(s).
NOTE: If the dough is breaking and tearing all over the place, it's a bit
too cold. Step away and let the dough warm up a bit before proceding
the pin with the dough rolled around it and put on the top of your pie
pan. Unwrap the dough from your rolling pin onto the pie pan so the
pan is covered evenly. Now carefully press your dough into place.
Proceed slowly, starting with the middle bottom of the pie pan and working
out to bottom corners and then up the sides. When you get to the rim,
press the dough onto the rim. Finally, press down and carefully tear off
any leftover dough (set these scraps aside--you will use them later)
now have the bottom crust dough in place in the pie pan--put it into the
refrigerator while you roll out the top dough.
your oven to the temperature required for your chosen pie filling.
out the top dough the same way you rolled out the bottom dough.
pie pan w/dough from refrigerator. Place filling inside it and dot the top
with cold butter pieces
top crust dough onto your rolling pin just as you did with the bottom crust
dough and transport it to the top of your filling. Unroll over the top of
your pie filling
press top and bottom crust dough together at the rim to form a seal. You
can create a decorative edge by pinching the dough together with your thumb
and forefinger of one hand and the forefinger of the other hand. Or, you
can carefully press down along the rim with the tines of a fork. Be sure
you've created a good seal--any unsealed portion will leak filling all over
your oven floor during the baking process
make a few short slashes in the top crust dough with a sharp knife to
create air vents to allow steam to escape during the baking process.
you are so inclined, roll out some of the leftover scrap dough and cut out
cute designs to put on the top of pie. For example, for an apple pie, I
might cut out an apple with a stem and a leaf.
Optional: brush the top crust with beaten egg, sprinkle
granulated sugar on top.
your pie is ready for the oven! Your baking time and temperature will
depend on your filling.