Gluten Free Pie Crust
Unfortunately, it was not Gluten-free so I played around with the recipe just a bit and gave it a go, making it safe for my GF friends.
Now, I throw in the “pixie dust” because making the perfect pie crust can seem a little daunting at times and until you get the hang of it, but stay with it. Your crust may not be the prettiest at first, but at least it will still taste great!
The key to a successful crust is using really cold water! I like to put a mug of filtered water in the freezer first, and then get out all the other ingredients. This way it is nice and cold which makes the perfect crust. You’ll want to mix all the dry ingredients, then slowly add in the cold, little by little. If it seems too dry, add more water. Then use your pastry cutter to “cut” the dough into moist, sticky crumbles.
The colder the better, especially when working with Gluten-free flour. I would suggest wrapping and placing in the refrigerator for at least 20 minutes before you start rolling if you would like a light and flaky crust.
After its chilled a bit in the fridge, cover your board or counter with parchment paper and flour heavily then dredge the dough ball with flour and place it on the board. Press down dough, shaping it into a 3″ thick disc. Use a rolling-pin to roll it out into a 1/4″ thick circle, about 8″ round. THEN Chill! Seriously
You may find that your crust just wants to crumble and won’t roll out for you, but don’t freak out if this happens. Sometimes, GF dough just has a mind of its own and likes to mess with ya! If this happens, simply start piecing it all together in the shell and pressing it into shape. It will still taste great when baked and no one will know once you get the filling in there.
If you’re a pro at making crust and have the magic touch that kept it all together, lift the crust and fit it into the prepared pie pan. Allow the excess to hang over the rim, then fold excess underneath to create a thicker edge. Pleat edges to create a more finished look. Brush with a bit of oil if desired before baking.
- 2 C.Bob's Red Mill 1-to-1 Gluten Free Flour
- ⅛ tsp. salt
- 1 C. Vegetable shortening or vegan butter, chilled
- ½ C. Very cold water (place water in freezer 5 minutes)
- In a large bowl, whisk together flour and salt.
- Add your shortening to the flour and break up together with a fork or pastry cutter to cut in and make crumbly.
- Slowly add cold water a tablespoon at a time, until dough comes together and will hold its shape.
- Transfer dough ball to plastic wrap and gently form into a large disc shape. Cover completely and refrigerate 1 hour.
- While dough is being chilled, prepare your filling.
- Remove dough from refrigerator, unwrap and lay on a heavily floured board or parchment paper. Let sit out 5 minutes.
- Flour dough as well and start to roll until ¼" thick and 8" round.
- Invert the crust into pie pan. Press together dough if any cracks or breaks occur.
- Either cut off excess dough that is hanging over the edge or fold under and create a thicker edge.
- Pleat edges and brush with oil if desired.
- Pour in filling and bake according to directions.