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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Best gluten-free Pie Crust Recipe
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11 posts in this topic

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

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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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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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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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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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