How to Make Gluten-Free Pie Crust
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.
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.In a medium bowl, sift together the flour mixture, sugar, and salt.
2.In a small bowl, combine the oil, water, and vanilla.
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.With your hands, knead the dough until it forms a smooth ball.
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.With a rolling pin, roll out the dough into an 11-inch circle.
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.Sift all the ingredients into a large bowl.
2.Stir ingredients together with a whisk.
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.