Delicious Gluten-Free Pie Crust Recipe for Perfect Desserts
Are you tired of never being able to enjoy a delicious slice of pie because of your gluten allergy or intolerance? Well, fret no more! I am here to share with you my extra flaky and easy gluten-free pie crust recipe.
This recipe uses a blend of gluten-free flours, which include rice flour, potato flour, potato starch, arrowroot, besan flour, and gluten-free cornflour. Not only is this gluten-free pie crust recipe simple and straightforward to make, but it also delivers incredible results. Moreover, the ingredients for the recipe are cost-effective and widely available. You won’t have to break your bank going from store to store trying to locate an elusive ingredient.
I understand that gluten allergies can be limiting when it comes to food choices, but this pie crust recipe blows all other options out of the water. Its texture, buttery flavor, and ability to hold up even when filled with juicy fruit or gooey custard make it an absolute game-changer.
So why settle for subpar store-bought pie crusts when you can indulge in this magnificent homemade creation? Even if you aren’t allergic or intolerant to gluten, this extra flaky gluten-free pie crust recipe will win everyone over with its flavor and lightness. I promise you that this gluten-free pie crust will stand up next to any traditional wheat-based version.
Join me on this journey towards achieving the perfect homemade pie by following my step-by-step guide on how to create the best Gluten-Free Pie Crust ever!
Why You’ll Love This Recipe
Are you looking for a sumptuous pastry recipe that is both gluten-free and dairy-free? Well, search no further as I bring to you this delightful gluten-free pie crust pastry recipe!
Firstly, it is a perfect recipe for those with celiac disease or those who choose to go gluten-free. This recipe has been tested and refined to perfection, ensuring your pastry comes out extra flaky and delicious.
Secondly, the ingredients list includes high-quality gluten-free flour like rice flour, besan flour and potato starch. The combination of these flours make up an excellent gluten-free cornflour blend that ensures an easy formation of gluten structure when mixed with xanthan gum- which keeps the crust from falling apart.
Thirdly, this recipe features coconut oil in place of butter, which is optimal for dairy-free eaters. Coconut oil contains medium-chain triglycerides (MCTs) that your body can quickly metabolize into energy. Therefore, cholesterol levels will not increase as you consume this delicious treat!
Lastly, the end product pairs well with most fillings from savory to sweet. Whether you are making an apple pie, pumpkin pie or even a vegan pie shell, this recipe adapts to all needs because we have got you covered.
In essence, this recipe is perfect for everyone who wants a short crust that is crispy and delicious without compromising their dietary needs. You can trust me when I say you’ll fall in love with this sumptuous treat after just one bite!
Ingredient List
- 2 cups gluten-free cornflour
- 1 cup arrowroot
- 1 cup potato flour
- 1 cup besan flour
- 1 cup tapioca flour
- 4 teaspoons of xanthan gum
Pie Crust Ingredients:
- 2 and 1/3 cups of gluten-free flour blend
- 1/3 cup of granulated sugar
- 1 teaspoon of salt
- 2 sticks (16 tablespoons) of unsalted butter, chilled and diced into small pieces or 4 ounces of coconut oil
- 2 large eggs, whisked
- 1 tablespoon of apple cider vinegar
- Ice water, as needed (start with 6 tablespoons)
Vegan Gluten-Free Pie Crust:
If you want to make it vegan, substitute the butter with vegan butter or solid coconut oil, the eggs with a flax egg or applesauce.
The Recipe How-To
Let’s dive into the details of making an extra flaky gluten-free pie crust that will leave you amazed! Be sure to gather all the ingredients stated in the ingredient list below.
Step 1: Prepare the Dry Ingredients
In a medium-sized bowl, combine flour blend made up of gluten-free cornflour, arrowroot, potato flour, potato starch, and besan flour. Mix well with a whisk or a fork.
Step 2: Add fat
Next, add cooled melted coconut oil to the dry mixture. Mix until it resembles coarse meal. Then add chilled cubed butter (or non-dairy butter substitute such as coconut oil) to the mixture and mix until coated with the flour mixture.
Step 3: Add wet ingredients
In a separate bowl, whisk two eggs. In another small bowl, mix water with apple cider vinegar and some sugar. Whisk it until sugar is dissolved. Pour egg mixture into the vinegar mixture and whisk quickly.
Step 4: Combine dry and wet ingredients
Slowly pour the egg-vinegar mixture into the dry ingredients mixture while stirring with a fork until dough starts to form.
Step 5: Knead and chill
Transfer dough onto a lightly floured board. Using your hands, knead gently until dough comes together in a ball shape. Divide the dough in half and shape each half into a 1-inch-thick disc shape. Wrap tightly with plastic wrap before refrigerating for at least an hour before use.
You now have a pie crust dough that will hold its formation like magic instead of falling apart.
Note: If you don’t plan on using this pie crust right away, you can store it in the freezer for later use!
Congratulations, you have now prepared some fantastic gluten-free pie crust that will make any pie stand out!
Substitutions and Variations
If you have dietary restrictions or simply want to mix things up, there are several substitutions and variations that can be made with this gluten-free pie crust recipe.
– Vegan and Dairy-Free: To make this recipe vegan and dairy-free, swap out the eggs for a vegan egg substitute or use a vegan emulsifier like unsweetened applesauce. Instead of butter, use coconut oil or any non-dairy spread.
– Whole Grain: If you prefer whole-grain pie crusts, use gluten-free oat flour instead of the flours in the original recipe.
– Different Flours: You can experiment with different types of gluten-free flours to find your ideal combination. However, be mindful that using entirely different types of flours may result in a different texture altogether. Some suggested blends include substituting potato flour for white rice flour, or using sorghum flour in place of besan flour.
– Puff Pastry: Use this recipe as a foundation for making puff pastry. Just fold the dough several times to create layers and add in additional butter as desired.
– Sour Cream Pie Crust: Swap out 1/3 cup of the water used in this recipe for sour cream to create a moist and tangy crust perfect for savory dishes.
– Pumpkin Pie Crust: Incorporate 2 tablespoons of pumpkin puree into the dough mixture along with 1 tablespoon of pumpkin pie spice to infuse that classic pumpkin pie flavor throughout the crust.
– Apple Cider Vinegar Replacement: If apple cider vinegar is unavailable, it can be substituted with distilled white vinegar or lemon juice at a 1:1 ratio.
Remember that every substitution or variation you make may yield different results compared to the original recipe. Be sure to test each variation before your final preparation to ensure success.
Serving and Pairing
Now that you’ve mastered the art of gluten-free pie crust pastry, it’s time to start thinking about serving and pairing options. This versatile pastry can be used for both sweet and savory pies.
For a classic dessert option, apple pie is a sure winner with this recipe. The flaky crust will perfectly complement the juicy apples and warm cinnamon filling. You can also try a pumpkin or pecan pie for a crowd-pleasing dessert.
If you’re looking for something more savory, try making a pot pie or quiche. The crispy crust will be the perfect accompaniment to the rich and creamy filling. You can also experiment with additional flavors by adding herbs or spices to the dough before preparing.
When serving your gluten-free pie, consider paring it with whipped cream or ice cream for a touch of indulgence. Alternatively, opt for some fresh fruit as a healthier option. A dollop of sour cream or drizzle of caramel sauce can also add an extra dimension of flavor.
Aside from taste pairings, keep in mind that this gluten-free pie crust pastry is also vegan-friendly and dairy-free. So, you can feel good knowing that it’s an inclusive option everyone can enjoy.
No matter what your preference may be, this gluten-free pie crust pastry recipe provides endless opportunities for creativity in the kitchen!
Make-Ahead, Storing and Reheating
Once you’ve made this delightful gluten-free pie crust pastry recipe, it’s important to know how to store and reheat it. You can easily make this pastry-ahead of time and keep it in the fridge for a day or two. Just wrap it tightly with plastic wrap, then place it inside an airtight container, making sure no air can get inside the container.
If you want to make the pastry ahead of time and freeze it, that’s also an option. Simply wrap the pastry well in plastic wrap and then put it into an airtight container before putting it in the freezer. The frozen pastry is good for up to three months.
To reheat this pie crust pastry, preheat your oven to 375°F (191°C). Once heated, remove your pastry from wherever you have stored it, and let it sit out for about 10 minutes while your oven continues to preheat.
Once your oven is ready, rolL your dough out to fit your pie dish and either bake the crust as called for in your pie recipe or blind bake the crust first. If you are baking the crust first (without filling), prick the sides and bottom of the crust with a fork several times so that it doesn’t puff up during baking. Bake for approximately 20-25 minutes or until golden brown.
You can also reheat this gluten-free pie crust if you have leftover pie slices that you want to enjoy again. Simply heat your oven again to 375°F (191°C) and place your pre-cut slices on a baking sheet lined with wax paper. Cover them with aluminum foil and bake them in the oven for about 8-12 minutes or until warm.
This gluten-free pie crust pastry recipe is perfect for those who want an easy and delicious option without sacrificing taste or convenience. With these easy tips, storing, reheating and enjoying your homemade pies has never been easier!
Tips for Perfect Results
When it comes to pie crusts, achieving a perfect balance of flakiness and tenderness can be tricky. But fear not, as I have some tips and tricks to help you make the perfect gluten-free pie crust pastry!
First and foremost, make sure your ingredients are at the right temperatures. It’s essential to use cold fats like coconut oil or butter, in order to achieve the perfect flaky texture. Keep all your ingredients in the fridge before starting, and take them out only when you’re ready to start making the dough.
When mixing the ingredients, make sure not to overwork the dough. Overworking the dough can result in formation of gluten, causing the crust to become tough and chewy. As soon as the dough starts coming together, stop kneading even if there are still visible flecks of fat.
Another important aspect to consider is flour selection. An ideal blend of gluten-free flour should consist of rice flour, tapioca flour or starch, potato flour or starch, besan (chickpea) flour and arrowroot powder. This mix results in an extra-flaky crust that holds together well. You can also experiment with oat flour for a whole-grain option.
Adding xanthan gum helps bind everything together as gluten is missing in gluten-free flours. For perfect results every time, add only a teaspoon of xanthan gum per 1-2 cups of gluten-free flour blend.
Lastly, refrigerate your dough for at least an hour before rolling it out. Chilling helps relax the dough’s elasticity and prevents it from falling apart during rolling.
So there you have it – my top tips for making the perfect gluten-free pie crust pastry. With these tips in mind, you will be one step closer to baking pies with perfectly crisp yet tender crusts that everyone will love!
FAQ
Now that we understand how to make this gluten-free pie crust pastry recipe perfectly, how do we keep it fresh? Don’t worry; I’ve got the answer to all your doubts in this section of frequently asked questions (FAQ). Learn how to substitute or compensate to get the best results with different ingredients. Discover ways on how to preserve the crust’s texture and taste for a more extended period. Let’s dive right into it!
How do you keep a gluten free pie crust from falling apart?
When making a pie dough without gluten, it’s crucial to use eggs to bind the ingredients together. Unlike xanthan gum, the eggs have a remarkable ability to hold the dough together and prevent it from crumbling apart while being rolled out. Essentially, eggs are the key ingredient for creating a well-formed crust.
Why put vinegar in gluten free pie crust?
When it comes to making the perfect pie crust, there’s a secret ingredient that can take your baking game to the next level – apple cider vinegar. By adding just a small amount of this magical ingredient to your pie dough, preferably one teaspoon at the time you mix in the ice water, you can prevent gluten formation and end up with a tender and flaky crust that will impress any dessert lover. So, if you want to achieve a perfectly baked pie, give apple cider vinegar a try and thank me later!
Why is my gluten free pie crust tough?
When making pie crusts, it’s important to use the appropriate amount of water, especially when working with gluten-free crusts. Adding even a little extra water can result in an unpleasantly tough crust. I recommend using only the minimum amount of water required in the recipe for optimal results.
What reduces gluten formation in pie crust?
Looking for a neat little kitchen hack? Consider swapping some of the water in your recipe with vinegar, lemon juice, or even vodka. Surprisingly, these acidic ingredients can work wonders for your dough, keeping it moist and tender by slowing down the gluten formation process.
Bottom Line
In conclusion, this gluten-free pie crust recipe is the perfect solution for those who haven’t been able to enjoy pies due to gluten intolerance or other dietary restrictions. With careful choice of ingredients and a simple preparation process, it’s easy to create a delicious, flaky and tender crust that will form the basis of any great pie.
Whether you’re a seasoned baker or a newcomer to the gluten-free lifestyle, this recipe is sure to please. By using xanthan gum as a binding agent and combining different gluten-free flours in specific ratios, you can achieve that signature flaky texture without any of the gluten. Plus, with some easy substitutions and variations, you can create different kinds of pies that suit your taste and dietary needs.
So go ahead and give this recipe a try. You won’t be disappointed! Use it as a base for traditional favorites like apple or pumpkin pies, or experiment with new ideas that highlight fresh fruits, whole grains, or novel fillings. Whatever your preference, there’s no need to let gluten get in the way of enjoying delicious treats.
Gluten Free Pie Crust Pastry Recipe
Ingredients
- 60 g besan flour (Chickpea)
- 60 g potato flour or 60 g potato starch
- 30 g rice flour (White or brown is OK) or 30 g rice starch (White or brown is OK)
- 30 g arrowroot
- 1 1/2 tablespoons gluten-free cornflour (Known as cornstarch in the US)
- 1 teaspoon xanthan gum
- 1 tablespoon sugar
- 40 g coconut oil
- 2 eggs
- 1/3 teaspoon salt
- 1/2 teaspoon apple cider vinegar
Instructions
- Preheat oven to 160C Fan Forced, 350F, or Gas Mark 4.
- Place all dry ingredients in a bowl with an airtight lid and with lid on, shake until well mixed.
- Add the remaining moist ingredients to the dry and mix until well combined.
- Work into a ball, and after a short knead (just to finish the mixing) roll out the dough between two pieces of baking paper. Peel off the top paper as necessary to smooth out any wrinkles, but always replace it before continuing to roll.
- Once rolled to the desired size, peel off the top layer of paper, and then invert the dough onto the pie dish. Smooth the dough into the dish before peeling off the other sheet of baking paper.
- Prick the base and bake for approx 10 mins, then fill as desired.
- The pie base can be filled when uncooked and will be cooked when the filling is cooked as long as it is in the oven for at least 15 minutes.
- This base can brown very quickly, so if the edges are left uncovered and the filling takes a long time to cook, the pie may need to be covered with foil to stop it burning around the edge.
- If you wish to put a lid on your pie, make double the quantity and cover the cooking pie when the crust is as brown as you want it.
Add Your Own Notes
Nutrition
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