Gluten Free Pie Crust Recipe and Tips

INGREDIENTS:

1 Gluten-Free Pie Crust

• 1 cup (16 Tbs.) gfJules™ All-Purpose Gluten Free Flour (135 grams)
• 1/2 teaspoon sea salt
• 2 Tbs vegetable or palm shortening
• 3 Tbs butter or non-dairy alternative ( e.g. Earth Balance® Buttery Sticks)
• 2 Tbs vodka* + 1-2 Tbs cold water (OR 3-4 Tbs. cold water)
• egg wash (1 egg + 1 Tbs. water) OR milk (dairy or non-dairy) for brushing on crust

*vodka helps to further tenderize the pastry dough and the alcohol bakes off, leaving no flavor

METHOD:

To Make the Dough:

In a large bowl, whisk together the dry ingredients. Cut in the shortening and butter using a pastry cutter (or the flat paddle attachment on a stand mixer or a food processor). Add the vodka/water gradually to make the consistency you need to form a ball – err on the side of it being wetter rather than crumbly. Don’t over-work the dough, or it may become tough when baked. Form a disc with the dough, wrap in plastic and set aside on the counter for 30 minutes while you make your fillinRolling the Dough:

After allowing the dough to rest, roll the pastry out onto a surface dusted well with gfJules™ All Purpose Gluten Free Flour.

Use a flexible pastry mat (e.g. Silpat) and rolling pin covers or a pie crust bag for rolling and transferring your gluten free crust easily.

Gently roll in each direction — do not press down on the pin while rolling —  to a circle with a diameter at least 1 inch larger than that of your pie pan.g.

To Transfer the Crust:

1- Gently lift an edge of the rolled out crust over your rolling pin. 2 -With one hand under the baking mat, use the pin in the other hand to lift the crust so that it is supported by the rolling pin as you pull the crust gently off of the baking mat. 3- Transfer gently over the pie plate to center. 4- Drop gently into the plate and press in with floured fingers. 5- Pat into your pan.

For a One Crust Pie, cut the edges of the crust to an even length of approximately 1-inch larger than the diameter of your pie plate.

Single-Crust: Preheat oven to 400º F (static). Brush the crust with egg wash or milk, then cover edges with foil or pie crust shields to minimize burning. Bake for 15 minutes. Reduce heat to 375º F (static) and bake an additional 20 minutes, remove the pie crust shields, and bake an additional 10 minutes, or follow directions for your specific pie recipe.

Double-Crust Pie: Preheat oven to 400º F (static). Brush the crust with egg wash or milk, then cover edges with foil or pie crust shields and bake for 15 minutes. Reduce heat to 375º F (static), remove foil and brush again with egg wash or milk. Bake an additional 35-45 minutes, or until the juices are bubbling, or follow directions for your specific pie recipe. (Cover again with foil if the crust is browning too much during the bake).

Unfilled Pie Crust (Blind Bake): Cover crust in pie plate loosely with plastic wrap and refrigerate for 30 minutes. Preheat oven to 375º F (static). Prick the bottom of pastry all over with tines of a fork. Cover the pastry with parchment paper and pour pie weights, dry rice or dried beans on top to cover 1 inch. Bush the crust edges with egg wash or milk, then cover crust edges with foil or pie crust shields. Bake for 15 minutes or until the bottom of the crust no longer looks raw. Remove the parchment paper and weights. Return to bake for 6-8 minutes if filling with quiche, pumpkin or key lime type filling which will be baked further; for cream pies and refrigerated fillings, bake 10-15 minutes more. Don’t wait for the crust to turn brown before removing or it will have over-cooked. Cool completely on a wire rack before filling for refrigerated pies.

Source>>Gluten Free Pie Crust Recipe and Tips@gfjules

Tweet