Gluten-Free Pie Crust... absolute FAVORITE. Since I recently shared my quick tip for freezing pie crusts, I realized that I wanted to have a gluten-free version of a pie crust on this site as well. And since I needed to make a gluten-free dessert for a dinner party recently, I took the opportunity to come up with a GF pie crust. This pie crust is amazing, and you'd never know it's gluten-free. I can almost say it might be better than a regular pie crust. Seriously. While I tend to stay away from making such a strong statement, I find this GF pie crust simply wonderful!
The only thing about this crust is that you will need to work with it while cold. The dough can get soft and unmanageable if too warm.... can be sticky while rolling. But having said that, if you use a liberal hand of GF flour to dust the dough while rolling, it should come together without too much trouble. And in reality, you can always just press and pat the dough in the pan if needed. However, the dough should bake up wonderful and hold together nicely.
While this pie dough makes a smallish amount, I love to use it to make tartlets. I find it's the perfect amount for making mini pies. Plus, they're much easier to work with, look pretty and bake up much quicker than a regular pie. You can use this pie crust dough and blind bake it for cold cream pies or other pies that need the crust pre-baked... or you can use it unbaked in various pie recipes. This has become a favorite. Hope you enjoy...
Tip: I like to freeze the shaped pie crusts( in their tartlet pans) beforehand...and fill and bake the day of serving.
You will need: makes one 9 inch pie crust... or 3 (6 inch) tarts + 12 mini (muffin pan size) tarts
Process:
1 1/2 cups gluten-free flour blend(w/o xanthan gum)
1 TBS psyllium husks*
1 TBS sugar
pinch of kosher salt
1/4 cup COLD unsalted butter
1/4 cup solid coconut oil( can sub with butter, if you like)
*can be found at natural food stores in the vitamin section
Combine and add to flour mix above:
1 ex-large egg
1 tsp cider vinegar
1-3 TBS cold water, as needed
Extra:
gluten-free flour for dusting/rolling as needed
Directions:
1. Combine flour blend, sugar, psyllium husks and salt in a food processor bowl. Alternately, you can place in a large bowl. Add the butter and solid coconut oil and process (or cut in butter and coconut oil using a pastry blender or fork) until mixture resembles coarse crumbs.
2. Combine egg, cold water and apple cider vinegar in small bowl; start out with just 1 TBS water. Add egg mixture through processor feed tube and pulse for a few seconds until dough comes together in a scraggly mixture and is just moistened.... or combine with fork until just mixed. Add additional water as needed if too dry.
3. Shape pastry into a ball; flatten slightly. Wrap in plastic wrap and refrigerate until chilled, at least a couple of hours, preferably overnight.
4. Remove from refrigerator, let stand 10 minutes or so, at room temperature. Unwrap pastry and place on a
floured(GF)
parchment paper. Flour the pastry dough with gluten-free flour flour as well, then top with another sheet of parchment paper.
5. Roll out pastry into 12-inch circle.... for making 9-inch pie pan. If making mini pies use a round cutter to cut out circles for placing in mini muffin tin wells... or larger circles to fit 6 inch tart pans. I like to use a small icing spatula to lift the pie crust rounds, it's just easier. You will need to press and pat the pastry firmly against bottom and sides, sealing any cracks if necessary. Crimp or flute edge if needed.
6. Fill and bake according to pie recipe directions.
Note:
For baked unfilled pie shell, prick crust all over with fork. Bake at 475°F. for 8 to 10 minutes or until lightly browned. You can also lower temperature to 425
°F and bake for a bit longer. Fill as desired.
