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How to Make Gluten-Free Pie Crust

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When you're making a gluten-free pie crust, try this trick: Roll out the pastry between two sheets of plastic wrap (instead of wax paper), and sprinkle the plastic wrap with confectioners’ sugar (instead of gluten-free flour mixture or cornstarch). Roll the dough thin. If the pie crust is too thick, it may not bake completely on the bottom.

[Credit: © 2012]
Credit: © 2012

Here are a couple more tips for a successful gluten-free pie crust:

  • Use ice-cold ingredients (butter or shortening, water or milk).

  • When doing a double-crust pie, moisten the edge of the bottom crust with water before placing the second crust on top. The moistened edge helps create a good seal after the two crusts are crimped together.

When making a double-crust pie, double this recipe and follow the directions for the filling recipe.

Gluten-Free Pie Crust

Tools: Rolling pin

Preparation time: 15 minutes

Baking time: 30 minutes

Yield: 8 servings

2 cups sifted gluten-free flour mixture (scroll down for the recipe)

1/4 cup sugar

1/2 teaspoon salt

1/2 cup corn oil

4 tablespoons ice-cold water

1/2 teaspoon vanilla

1 tablespoon confectioners’ sugar

  1. 1.In a medium bowl, sift together the flour mixture, sugar, and salt.

  2. 2.In a small bowl, combine the oil, water, and vanilla.

  3. 3.Pour the liquid mixture into the center of the flour mixture. With a rubber spatula, stir the dough well until it holds together.

  4. 4.With your hands, knead the dough until it forms a smooth ball.

  5. 5.Sprinkle the confectioners’ sugar onto a sheet of plastic wrap. Set the ball on the sugar and turn the dough to coat it. Cover it with a second sheet of plastic wrap.

  6. 6.With a rolling pin, roll out the dough into an 11-inch circle.

  7. 7.Place the dough in a greased 9-inch pie plate. Scallop the edges.

Per serving: Calories: 287; Total fat: 14g; Saturated fat: 2g; Cholesterol: 0mg; Sodium: 146mg; Carbohydrates: 39g; Fiber: 2g; Sugar: 7g; Protein: 0g.

Gluten-Free Flour Mixture

Preparation time: 5 minutes

Yield: 5 cups

2 1/2 cups rice flour

1 cup potato starch flour

1 cup tapioca flour

1/4 cup garbanzo bean flour

1/4 cup cornstarch

2 1/2 tablespoons xanthan gum

  1. 1.Sift all the ingredients into a large bowl.

  2. 2.Stir ingredients together with a whisk.

  3. 3.Spoon the mixture into a self-seal freezer bag and freeze until needed.

Per 1/4 cup: Calories: 138; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrates: 32g; Fiber: 2g; Sugar: 0g; Protein: 1g.

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