Advertisement
Online Test Banks
Score higher
See Online Test Banks
eLearning
Learning anything is easy
Browse Online Courses
Mobile Apps
Learning on the go
Explore Mobile Apps
Dummies Store
Shop for books and more
Start Shopping

How to Make Gluten-Free Pie Crust

4 of 6

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: ©iStockphoto.com/DNY59 2012]
Credit: ©iStockphoto.com/DNY59 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.


  • Add a Comment
  • Print
  • Share
blog comments powered by Disqus
Advertisement
Advertisement

Inside Dummies.com

Dummies.com Sweepstakes

Win an iPad Mini. Enter to win now!