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Gluten-Free Pie Crusts
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12 posts in this topic

Thanks for all the turkey ideas and I will watch out for the mashed potatoes. Now, I need a gluten-free pie crust recipe. The only one I can find around here is the Gluten Free Pantry box, which makes about 6 crusts, and I don't need that many crusts.

Thanks!

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Thanks for all the turkey ideas and I will watch out for the mashed potatoes. Now, I need a gluten-free pie crust recipe. The only one I can find around here is the Gluten Free Pantry box, which makes about 6 crusts, and I don't need that many crusts.

Thanks!

You can make one using the Gluten Free Bisquick. Quick and easy and you know exactly what is in it.

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Now, I need a gluten-free pie crust recipe. The only one I can find around here is the Gluten Free Pantry box, which makes about 6 crusts, and I don't need that many crusts.Thanks!

I love the GFP pie crust. A lot of time I only need one crust so I either make them all and freeze the extra crusts in a pie pans or I measure out the contents and mix up a fourth of it. Then I store the unused mix in the freezer. I've had non gluten free people ask me for my pie crust recipe.

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I use GFP--it's the best tasting one I've tried. I actually like that it makes several crusts--I mix up a box, use what I need and freeze the remainder in individual packets so all I need to do is defrost. I like not having to mix up a crust every time.

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I haven't tried this yet, but this was on a thread a while back.

Vinegar Pastry by Betty Hagman. This makes two crusts.

1 c white rice flour

3/4 c tapioca flour

3/4 c cornstarch

1 t xanthan gum

3/4 t salt

1 T sugar

Combine all of the above. Cut into it: 3/4 c shortening.

Blend together:

1 egg, lightly beaten

1T vinegar

Add this to the flour mixture.

Add ice water, 1 T at a time, and toss with a fork until it holds together when squeezed without being crumbly or sticky. Divide in 2 and wrap with plastic wrap and refrigerate for 30 min. At this point you can freeze it.

Roll out between pieces of rice-floured wax paper or plastic wrap, remove the top one and invert into the pie plate. Finish and bake as usual for your pie recipe. Bake all the scraps as well, spread them with jelly, and pretend they're pop tarts.

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Yup, I posted Bette Hagman's Vinegar Crust. That one works really well and acts and tastes just like a "normal" crust. I just thawed and used a ball of this crust from last Thanksgiving (yes, 2009!) and it was fine.

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Has anyone tried Carol Fenster's crust that uses sorghum flour? I was thinking of tryin it. Recs?

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Here are a few recipes for crust that aren't your typical "pie" crusts. I've made a version of these with a coconut-pumpkin pie using agava inplace of sugar..it was wonderful..

_________________________

Almond Macaroon Crust

1 cup ground almond meal (processed almonds)

3/4 cup light brown or cane sugar

1 medium organic free-range egg, beaten

1/2 teaspoon almond or vanilla extract

1/4 teaspoon fine sea salt

A dash of spice - cinnamon or nutmeg

Preheat oven to 325 degrees F. Grease and gluten-free-flour a 9-inch glass pie plate; or use a greased and gluten-free-floured tart pan.

In a mixing bowl, mix together the ground almonds, sugar, egg, extract, salt & spice. Spread the almond mixture into the pie plate and press lightly (with moist fingertips) to form a crust.

Bake the crust for 10 minutes, check to see the shape of it, and using a silicone or vinyl spatula, lightly press down any high puffy areas; resume baking for another 2 to 5 minutes, until the crust is firm. Place on a wire rack and again press down the shape to flatten, if needed.

Cool before filling. The crust will get crisper as it cools.

____________________________

Quick & Easy Almond Pie Crust

For one 9-inch tart pan:

1 cup almond meal (processed almonds - pecans also work well)

1/4 cup powdered sugar

2 tablespoons chilled butter or vegan margarine

1 1/2 tablespoons of cream or non-dairy cream

In a food processor, blend all ingredients until dough clumps together. Chill 15 minutes. Roll out the dough on wax paper dusted with either cornstarch or tapioca flour. Transfer to a 9-inch tart pan and press in lightly. Chill again till firm, and fill. Bake as directed in your pie recipe; keeping an eye on the edges of the crust. If it starts to brown too quickly, cover the edges with strips of foil. Also make sure your oven rack is in the center of the oven, and not close to the top.

Karina's Note:

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I tried the Carol Fenster one and the part under the filling was fine. The part sticking out was like concrete! I am going to try the GFP one today.

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Disclaimer: I never made many (any?) pies pre-gluten-free cooking, but I have tried these and they are easy and I think quite tasty.

Pamela

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For a crumb crust, try making crumbs from MiDel Ginger Snaps in a food processor. Then make it just like a graham cracker crust.

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