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Best gluten-free Pie Crust Recipe


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10 replies to this topic

#1 Spartans1960

 
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Posted 27 April 2009 - 04:40 AM

Getting ready to try Annalise Roberts recipe on pie crust, anyone tried this, or have a good recipe?Tried Gluten Free Pantry's mix, awful and crumbly! Please Advise? :
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#2 littlehi

 
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Posted 30 April 2009 - 12:15 PM

Getting ready to try Annalise Roberts recipe on pie crust, anyone tried this, or have a good recipe?Tried Gluten Free Pantry's mix, awful and crumbly! Please Advise? :



I think that Annalise Roberts' pie crust recipe is the best! My mom and I even bought Whole Foods fozen pie crusts and they don't even compare to her recipe. I have made several different kinds of pies and they all have come out great.
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#3 sickchick

 
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    but you don't look sick.

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Posted 30 April 2009 - 01:14 PM

Have you ever tried adding an egg white or two to bind it? :)

I have never had it before, sorry...

goodluck!!!
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Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!
Dairy & Soy free since Dec 1st 2007.
Potato free since January 3rd 2008.
Remaining Nightshades since April 1st 2008. Back on September 2010. :)
Developed Rice & Tapioca & Corn Intolerances...
NO Carageenan.

In a constant state of evolution... sending love! :)

#4 Spartans1960

 
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Posted 01 May 2009 - 04:52 AM

Have you ever tried adding an egg white or two to bind it? :)

I have never had it before, sorry...

goodluck!!!


Thanks for your tip, will add it to comments on Robert's recipe, it looks like her recipe is hard to beat, I am finding her book really worthwile, just tried the hamburger recipe, great taste and texture,
I'm learning from caring people like you, thanks again, Doug
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#5 celiac-mommy

 
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Posted 01 May 2009 - 07:40 AM

This is my recipe, it's more like a shortbread and I don't find it crumbly at all:

1 crust recipe--

melt 1/2 c margerine in pie plate (It's less crumbly with margerine than with butter-I use Smart Balance)
add 2 TBS sugar, mix with fork
add 1c gluten-free flour (your choice, whatever you usually use), mix with a fork

Press out into pie plate
refrigerate for ~30 min
fill and bake

Double for a 2 crust recipe, for the top crust--pat or roll out 1/2 into a circle a bit bigger than the top of pie plate onto parchment and refrigerate ~10 minutes-still needs to be a bit pliable to turn over filled pie, peel off parchment, crimp edges, bake as directed
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Rachelle 20dance.gif

Daughter diagnosed 1/06 bloodwork and biopsy
-gluten-free since 1/06

Son tested negative-bloodwork (8/07), intestinal issues prompted biospy (3/08), results negative, but very positive dietary response, Dr. diagnosed Celiac disease (3/8)


#6 Ginsou

 
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Posted 01 May 2009 - 09:56 AM

So far Bette Hagman and Analise Robert's recipes for pie crust have worked out best for me. I still experiment with other recipes, always trying to improve......and end up going back to these 2 recipes .
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#7 sickchick

 
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    but you don't look sick.

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Posted 01 May 2009 - 03:28 PM

Cool, guys!!! :) :) :)
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Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!
Dairy & Soy free since Dec 1st 2007.
Potato free since January 3rd 2008.
Remaining Nightshades since April 1st 2008. Back on September 2010. :)
Developed Rice & Tapioca & Corn Intolerances...
NO Carageenan.

In a constant state of evolution... sending love! :)

#8 elonwy

 
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Posted 01 May 2009 - 03:33 PM

I love the Gluten Free Pantry pie crust mix, I don't find it crumbly at all. There are a few things I do that might help with that. I used ice water instead of cold water, I make it pretty darn moist at first, and I always refrigerate it for two hours before using. I also always cover the crust with a shield when baking, the one time I did not do that the crust was rather crumbly.
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Positive Bloodwork 7/8/05
Inconclusive Biopsy 7/20/05
gluten-free since 7/23/05
Never felt better.


"So here's us, on the raggedy edge, come a day when there won't be room for naughty men like us to slip about at all. - Malcolm Reynolds"

#9 lpellegr

 
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Posted 02 May 2009 - 08:15 AM

Bette Hagman's Vinegar Pie Crust recipe always works for me. It comes out just like a normal pie crust and handles really well.
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Lee

I never liked bread anyway.....

#10 Katydid

 
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Posted 02 May 2009 - 07:47 PM

I, too, use Bette Hagman's recipe. I think its called Tender Vinegar Pie Crust. I mix all of my ingredients right in my Kitchen Aid; first cutting the shortening into the dry ingredients and then adding the wet and mix until it gathers up in a ball.

However, I think the reason this always turns out so great for me is the rolling. I use one of those zippered circles (available at kitchen stores) to roll it out. No splitting, no tearing, just a perfect circle. Couldn't bake a pie without it.
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#11 Ginsou

 
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Posted 03 May 2009 - 11:32 AM

Katydid, you are reading my mind....today I made a cherry pie, and was thinking if one of those circles would work out.......do you put plastic wrap over the dough first to keep it from sticking to the circle??
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