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Gluten Free Pie Crust
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Tomorrow I am going strawberry picking, but I need to find something to make the strawberries with! I am not a jam person. Anyone have a recipe for a gluten-free pie crust, so I can make a strawberry pie? Thanks!

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While I absolutely love baking, this is totally cheating...

I get my gluten-free pie crusts at the Whole Foods bakery. They are absolutely delicious!! I use them for pies and quiches, and no one can tell the difference. It is actually the best part of the pie/quiche, it is that yummy!!

But, if you do find a good recipe, I would like to know too :)

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I normally use the Gluten Free Pantry Pie crust mix. :) It's very good.

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Tomorrow I am going strawberry picking, but I need to find something to make the strawberries with! I am not a jam person. Anyone have a recipe for a gluten-free pie crust, so I can make a strawberry pie? Thanks!

This recipe http://celiacdisease.about.com/od/desserts...erSnapCrust.htm using an entire bag of Mi-del Gluten-free Ginger Snaps. I am not a skilled baker, so mine always came out messy, but we didn't mind.

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Tomorrow I am going strawberry picking, but I need to find something to make the strawberries with! I am not a jam person. Anyone have a recipe for a gluten-free pie crust, so I can make a strawberry pie? Thanks!

I have 2 recipes. The first is from no weight gain cookbook and the second is from Taste of Home website.

Pie Crust:

1 cup gluten free oats

1 cup finely chopped walnuts

1/8 teaspoon cinnamon

1/8 teaspoon salt

1/3 cup honey

1 tablespoon maple syrup

1. Preheat oven to 400 degrees.

2. Mix all ingredients. Spray pie pan. Pour mixture into pie pan.

3. Spray fingers and press mixture into pan. Spray top of mixture.

4. Bake for 5 minutes.

Crumb Crust:

1 cup brown rice flour

1/2 cup ground walnuts

3 tablespoons apple juice concentrate

2 tablespoons olive oil

1. Combine all ingredients.

2. Spray pie pan. Press mixture into 9 inch pie pan.

3. Bake at 375 degrees for 10-14 minutes or until set.

4. Cool on wire rack.

5. Fill as desired. Cover the edges of the crust with foil when baking filling.

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Bette Hagman's Vinegar pastry always works for me and seems totally normal to non-gluten-free people. It makes enough for two crusts, so you can freeze the half you don't need and successfully thaw it months later, or you can roll it out and bake pieces on a cookie sheet, then spread with jam and pretend you have Pop-Tarts!

1c rice flour

3/4 c tapioca flour

3/4 c cornstarch

1 teaspoon xanthan gum

3/4 t salt

1 T sugar

Mix those together in a bowl, then cut in:

3/4 c shortening

Mix in:

1 egg, lightly beaten

1T cider vinegar

Then start adding ice water, 1 T at a time, and toss together with a fork, until all of it has been moistened enough to keep together in a ball when you squeeze it in your hand. Split it in half and wrap each half in plastic wrap and refrigerate 30 min (or skip this if you're in a hurry). You can also freeze at this point. Roll out each half in whatever way works best for you to prevent sticking. I use a few drops of water sprinkled on the counter to hold a piece of wax paper, sprinkle rice flour on the wax paper, and use plenty of rice flour on the dough and rolling pin. Then I can just put the pie pan face down over the rolled dough, slip my hand under the wax paper, and flip the whole thing over to get the dough into the pan. Shape the edge, poke with a fork all over if not filling, and bake at 450 for 10-12 minutes, or follow the directions for a filled pie. Don't forget to bake and eat all the scraps you trimmed off :P .

My guess is that you could substitute any decent flour blend for the mix of flours above, although I haven't tried it with a bean flour mix.

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Bette Hagman's Vinegar pastry always works for me and seems totally normal to non-gluten-free people. It makes enough for two crusts, so you can freeze the half you don't need and successfully thaw it months later, or you can roll it out and bake pieces on a cookie sheet, then spread with jam and pretend you have Pop-Tarts!

1c rice flour

3/4 c tapioca flour

3/4 c cornstarch

1 teaspoon xanthan gum

3/4 t salt

1 T sugar

Mix those together in a bowl, then cut in:

3/4 c shortening

Mix in:

1 egg, lightly beaten

1T cider vinegar

Then start adding ice water, 1 T at a time, and toss together with a fork, until all of it has been moistened enough to keep together in a ball when you squeeze it in your hand. Split it in half and wrap each half in plastic wrap and refrigerate 30 min (or skip this if you're in a hurry). You can also freeze at this point. Roll out each half in whatever way works best for you to prevent sticking. I use a few drops of water sprinkled on the counter to hold a piece of wax paper, sprinkle rice flour on the wax paper, and use plenty of rice flour on the dough and rolling pin. Then I can just put the pie pan face down over the rolled dough, slip my hand under the wax paper, and flip the whole thing over to get the dough into the pan. Shape the edge, poke with a fork all over if not filling, and bake at 450 for 10-12 minutes, or follow the directions for a filled pie. Don't forget to bake and eat all the scraps you trimmed off :P .

My guess is that you could substitute any decent flour blend for the mix of flours above, although I haven't tried it with a bean flour mix.

I use Bette Hagman's recipe also. It comes out flaky and delicious.

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I can't tell you how happy I am to find these recipes. A couple of hours ago I ate a piece of the blueberry pie I made on Saturday because I just couldn't stand it anymore. My stomach is hurting and I feel so bloated. I need to get out of my denial stage...

Thank you all for sharing.

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