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Favorite Pie Crust Recipe?


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23 replies to this topic

#1 MusicLover

 
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Posted 04 October 2012 - 05:33 AM

This year will be my first gluten-free Thanksgiving and I want to be able to eat pie just like the rest of the family. My grandmother's pies used to be my favorite part of the meal. But since pie isn't exactly friendly on the waistband, I'd rather not have to test out a ton of different recipes in search of one I like. So if anyone would be so kind as to share their pie crust recipe I'd be ever so grateful!
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#2 jerseyangel

 
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Posted 04 October 2012 - 06:40 AM

This year will be my first gluten-free Thanksgiving and I want to be able to eat pie just like the rest of the family. My grandmother's pies used to be my favorite part of the meal. But since pie isn't exactly friendly on the waistband, I'd rather not have to test out a ton of different recipes in search of one I like. So if anyone would be so kind as to share their pie crust recipe I'd be ever so grateful!

I know I must sound like a walking advertisement for this company, but I use Gluten Free Pantry Pie Crust mix. I get 3 crusts out of a box, and the dough freezes well. I still make pies for holidays and get-togethers and everyone loves them, gluten-free or not.

I do find that I always need to add a bit more water than the directions call for, and if you try it, always roll out between plastic wrap ;)
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Patti


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#3 celiac-mommy

 
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Posted 04 October 2012 - 06:47 AM

For a 1 crust, I use Pamela's bread flour mix...

Melt 1 stick of butter in a pie plate
add 2 tbs sugar (white or brown)
add 1 c Pamela's

Mix well in the pie plate until the flour and butter are well incorporated
Pat out into the pie plate
Refrigerate for 30 min before filling

Kinda tastes like shortbread. LOVE it for pumpkin pies!!
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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)


#4 bbuster

 
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Posted 04 October 2012 - 08:39 AM

This is quite good:

Gluten Free Pie Crust

For a double crust:

·        1 1/2 cups gluten free flour

( I use ½ cup brown rice, ½ cup sorghum, ½ cup potato/tapioca starch)

·        3 T sweet rice flour

·        2 T sugar

·        1/4 t salt

·        9 T cold unsalted butter or Crisco (I normally use the butter-flavored Crisco)

·        1 jumbo egg

·        1/2 T cider vinegar

Mix together the gluten free flour mix, sweet rice flour, sugar and salt.

Cut the butter into chunks; work into the dry ingredients to a coarse meal.

Add the egg and vinegar. Gently mix until you have a soft dough.

Divide in half and refrigerate if too soft to roll out.

Bake aproximately 12-15 minutes at 400F (very light brown)


I have been using this to make an awesome French Silk Pie, although that would probably be too rich for Thanksgiving.
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Bev

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#5 shadowicewolf

 
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Posted 04 October 2012 - 09:24 AM

i'm definently makeing myself a pie this year >.> other family members can boohoo about it (considering they normaly have like two pies per holiday).

I'll try one of these recipies. :)

Though, i'm only a fan of an apple pie with the crumble on top.
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#6 jerseyangel

 
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Posted 04 October 2012 - 09:42 AM

Though, i'm only a fan of an apple pie with the crumble on top.

My favorite apple pie too! Make yourself a nice big one and enjoy! :D
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Patti


"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

#7 luvs2eat

 
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Posted 04 October 2012 - 09:49 AM

After trying many, this is the one I use all the time. If you let the dough come to almost room temp after being in the fridge, it rolls out like a dream.

Copied from the Better Batter flour website:

This is a nearly foolproof pie crust — tender, flaky, with a crispness to the edges and a taste that can’t be beat. This recipe make a two-crust pie. Feel free to make it in bulk and freeze it, as well.




2 1/2 cups Better Batter Flour
1 tsp sugar
1/2 tsp salt
1/8 tsp Baking powder
4 Tbsp butter
5 Tbsp shortening (we like butter flavored)
1 egg yolk
2 tsp cider vinegar
3 ice cubes
1/2 cup cold water

Instructions
Make sure all of your ingredients are very cold (put in the fridge for about 30 minutes).

Whisk together the flour, sugar, salt, and baking powder.

Cut the butter and shortening into the flour mixture – the appearance of the mixture should be coarse – pea sized chunks should be present.

In a measuring cup beat together the egg yolk, vinegar, ice cubes, and water. A little at a time pour some of this mixture over your pastry mix . You may use all of the mixture.

Toss with a fork until the pastry just holds together, but is not dry. Knead together lightly a few times — it should look and feel like a normal pie crust.

Roll this immediately out between two layers of plastic wrap -this makes for a perfect crust and easy cleanup. When the pastry is large enough, remove the top layer of plastic and, using the bottom layer to hold the pastry, flip it into the pie plate. Peel off the plastic and crimp the edges. Bake as directed.
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#8 shadowicewolf

 
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Posted 04 October 2012 - 09:50 AM

My favorite apple pie too! Make yourself a nice big one and enjoy! :D

Oh i'm planning on it >:3
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#9 sa1937

 
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Posted 04 October 2012 - 12:08 PM

If pumpkin pie is your thing, you can make it crustless. Less calories, too...which seems to be my problem right now. Posted Image

I also make crustless quiche. I bought a new rolling pin and pastry mat last year and have yet to try it.
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#10 kareng

 
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Posted 04 October 2012 - 12:20 PM

This is great with pumpkin pie! Or make it with the chocolate cookies and use it for a Cheese cake or chocolate pudding type pie.


2 cups gluten-free gingersnap cookies
2 TBLsp sugar
1/3 cup butter or margarine, diced small
1 Tblsp rice flour (I just used Pamelas)

Put the cookies, flour & sugar in a food processor (I used my blender) and pulse until you get fine crumbs. Add butter and pulse until crumbs form. Press into the bottom and up the sides of a lightly greased pie plate. Bake in the oven at 350F for 8-10 minutes until golden brown.
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Thanksgiving dinners take 18 hours to prepare.  They are consumed in 12 minutes.  Half-times take 12 minutes.  This is not a coincidence.  - Emma Bombeck
 
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#11 celiac-mommy

 
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Posted 04 October 2012 - 12:45 PM

My favorite apple pie too! Make yourself a nice big one and enjoy! :D


That's what I usually do too, but last year since I always make cinnamon rolls on Christmas eve to serve Christmas morning, I made a double batch and...... wait for it.....





Sliced the extra log of cinnamon roll extra extra thin and layered it on top of the apple pie!!!! To DIE for!!! :wub:

:D :D
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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)


#12 eat rite

 
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Posted 04 October 2012 - 12:54 PM

Read Wheat Belly by Dr William Davis. Actually mentioned in the sponsor list.
I choose to avoid gluten-free products because of the high insulin spikes that all starches create examples potato, rice, tapioca, corn , etc.
Not a problem if you want to gain weight.
Here is a fabulous, fast gluten and gluten-free recipe for pie crust:
Get Almond Flour(blanched) for all grain free recipes (not Almond Meal which still contains the husk and does not work)
Can find on line. I purchase 5 lb. bags. I like Honevillegrain.com, or nutsonline.com

Simple Tart Crust:

preheat oven to 350
In large bowl
1 1/2 C (blanched) Almond Flour
1/2 tsp Salt
1/4 tsp Baking soda
In Small Bowl
1/4 C Grape seed Oil
2 T Light Raw Agave (preferred lower on the Glysemic Index and a plant derivative
1 tsp Vanilla
Stir both together and press into a pie pan. Bake 10 - 12 minutes
remove, cool and fill
Enjoy!
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#13 MusicLover

 
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Posted 04 October 2012 - 04:52 PM

Thanks for all the great replies. Now I just have to decide pumpkin or apple crumb!

I have thought that the Annie's gluten-free snickerdoodle cookies would make a great gluten-free cheesecake crust too. And they aren't outrageously expensive either.


This is great with pumpkin pie! Or make it with the chocolate cookies and use it for a Cheese cake or chocolate pudding type pie.


2 cups gluten-free gingersnap cookies
2 TBLsp sugar
1/3 cup butter or margarine, diced small
1 Tblsp rice flour (I just used Pamelas)

Put the cookies, flour & sugar in a food processor (I used my blender) and pulse until you get fine crumbs. Add butter and pulse until crumbs form. Press into the bottom and up the sides of a lightly greased pie plate. Bake in the oven at 350F for 8-10 minutes until golden brown.


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#14 jebby

 
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Posted 04 October 2012 - 07:22 PM

This is an awesome thread....looking forward to trying some of these recipes out with all of the apples we've been picking!!
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#15 prairiemamma

 
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Posted 05 October 2012 - 07:01 AM

Does anyone have a recipe that uses all purpose flour?? That's all I have in my house and don't intend on getting into the city before this weekend (thanksgiving)
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