Flaky Pie Crust – Gluten-Free

I have been looking for a gluten-free recipe to replace my grandmother’s pie crust.  I have tried many a pie crust in an attempt to replicate hers. It isn’t that I don’t know how to make it; in fact it is just the opposite.  I just don’t know how to make it gluten-free. This recipe was the closest.  It baked up light and flaky just like a good crust should be.  It even retained its flakiness after being baked with a pumpkin filling.  By far the best gluten-free crust I have found.

Here it is; my notes are in italics:

Flaky Pie Crust
Simply Sugar & Gluten-Free Cookbook 
by Amy Green

1 cup basic flour blend*
2 Tbsp. sweet rice flour, plus more for dusting – we used brown rice flour, because that is what we had on hand
2 Tbsp. potato starch – if you don’t have potato starch, you can substitute equal parts potato flour
pinch of salt
3 Tbsp. cold non-hydrogenated shortening, diced – we used crisco
3 Tbsp. cold unsalted butter – we don’t have unsalted, so we used regular
1 cold large egg
1 tsp cider vinegar

In a medium bowl, whisk together flour blend, sweet rice flour, potato starch, and salt until uniform. Add shortening and butter; toss the cubes in the flour to coat, then quickly work them into the flour with your fingertips until the mixture resembles coarse peas. We used a pie cutter and cut the butter in. 

In a small bowl, beat the egg and vinegar together.  Mixing with a fork, add enough of the egg mixture to the flour and butter mixture to form a shaggy dough.  You may not sue all the egg mixture.

Cover your work surface with a large silicone pastry mat, or parchment paper.  Dust with sweet rice flour. Turn the dough onto the work surface, gather the piece together, and form a ball.  Press the dough into a flat circle, fold it in half and rotate it 45 degrees counterclockwise.  Repeat 3 to 4 times, adding flour as needed to keep the dough from sticking.  You’ll know you can stop kneading when the dough doesn’t crack in half when you when you fold it over. Wrap in waxed paper and refrigerate for 20 minutes.**

If you dough ends up like ours, still cracking after 4-10 turns, and never comes together in the way described above, you can bunch and push it into a shape, wrap it, and put it in the fridge. 

When the dough is cold, preheat the oven to 375*. Lightly dust both sides of the dough with a little sweet rice flour. Between 2 pieces of parchment paper, roll out the dough to a 10- to 12 – inch circle about 1/8 inch think. Transfer the crust to an 8- to 9- inch pie pan by peeling the top piece of parchment paper off the dough, turning the pie pan upside down on the dough, and quickly flipping the dough and pie pan over. Gently peel back the parchment paper.

We were unable to successfully roll out the dough, as it never stayed to together. We even added extra cold water hoping this would fix the issue. Instead I took chunks of the dough, and using my fingers, pressed it into the bottom of the deep dish pan. Smoothing as I went, and adding more as needed. I used water on my finger tips to smooth cracks and my palm to even the crust. This worked, but I was really hoping for a roll out crust to try. 

Press the dough into the edges of the pan. Dip your fingertips as needed into a bowl of ice water, using moit finger tips to repair any cracks by pressing the dough back together. Use a knife or pastry wheel to cut off any excess. Use your fingertips to smooth the edge.

If your pie recipe calls for blind baking the crust, prick the bottom and sides of the crust with a fork. Use coffee filters to line the crust and fill it completely with dried beans to prevent the crust from shrinking. Bake for 10 to 15 minutes, until the crust is set. Remove the beans with a large spoon, then return the crust to the oven and bake until the bottom is lightly golden brown and cooked through.

**SS & GF Quick Tip: If the dough becomes too stiff in the refrigerator, allow it to stand at room temperature for 10 to 15 minutes before you try to roll it out.

Makes 1 9-inch deep dish pie crust.


Flour Mix:
1/2c quinoa flour – you can substitute garbanzo bean or garfav flour for this, but it may give the pie a slight bean taste.
1/2c sorghum flour
1/4 c potato flour
1/6 c tapicoa starch – we took a 1/3c and cut it in half

Place off the ingredients in a bowl, or bag, and mix well. Store extras in an air tight container in the fridge.



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