Easy Pie Crust (Gluten-Free)

Shortening just means fat or oil. Pastry without any shortening is like a car without an engine - pointless.

At first I got excited about this recipe but I too wish that it had no shortening, and I'm dairy intolerant so I'm wondering what role the powdered milk plays and if I can use something else instead.

Crisco shortening has zero trans fats. Try the recipe.

Noticed this recipe some time ago. Finally tried it today and IT IS THE EASIEST GLUTEN FREE PIE CRUST I've found and tried in 6-1/2 years of being gluten free.

Haven't tried the pie crust but plan to - it sounds good! Would suggest that dried soy milk could be used instead of cows milk. I am lactose intolerant and make my own soy milk. You can make your own rice flour using brown or white rice in a coffee or spice grinder. Practically any kind of flour can be made like that in small amounts-like millet, amaranth, tapioca, nut etc.

Just made this crust for an apple pie. I did not have powdered milk so I used real milk. I did not have xanthan gum (I hate it anyway, makes things 'slippery') so I used 1/4 cup of firm tofu that I mushed to a pudding consistency. The crust stayed together while cutting and serving the pie. The crust had no real taste however. It is a nice generic crust. I will add some sugar or something next time to sweeten it up. It is also appropriate for pot pies and quiches. I will make a tofu quiche this weekend (allergic to eggs) with this crust. I did NOT miss the regular wheat flour based crust at all. I dislike most gluten free products as the gluten free ingredients create a new taste that I am so not used to and therefore dislike. This crust does not have that horrible taste or consistency that many mixes have.

This was my first gluten-free pie crust. What I liked about it was how smooth it rolled out. It was very easy to work with and I liked being able to use two sheets of wax paper instead of extra flour. It holds its shape well, and doesn't crumble easily like some other gluten-free flours. Any rips or tears are easily patched together and the buttery texture melds and shapes well. Since the filing I was using was a chiffon that you place to chill in a pre-cooked crust, I used the Joy of Cooking's generic recommendation for unfilled pie shells: 450 degrees for 12-15 minutes. I found the taste, once cooked to be crispy but slightly stale, although it does taste buttery and was therefore pretty good overall in terms of flavor. However, this could be because I left the pie crust out overnight and made the filling the next morning. With a regular pie this might fly, but it could be that in using alternative ingredients, it might require different handling. Next time, I'll be sure to refrigerate it immediately. And if I try this again, I will use something closer to the recommended temperature and time for the pumpkin pie, to see if that improves the flakiness of the crust. I used Spectrum brand organic palm oil shortening and canola oil spread (in lieu of butter) for the fat. The shortening has zero trans fats and the canola oil is a good butter alternative if you are vegan or have omitted dairy from your diet. I think coconut oil is also a great idea if you want a sweeter flavor without having to add sugar.