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  • Belinda Meeker
    Belinda Meeker

    Easy Pie Crust (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Belinda Meeker.

    Ingredients:
    2 cups gluten-free flour  (1 cup tapioca flour- 1 cup white rice flour)
    6 table spoons gluten-free butter
    6 table spoons gluten-free shortening
    1 table spoon powdered milk
    1 teaspoon xanthan gum or guar gum
    1 teaspoon salt (optional)
    1/3 cup cold water

    Directions:
    Sift both flours, xanthan gum, powdered milk, salt) into mixing bowl, add butter and shortening and use your pastry cutter to blend together until well cut, then add cold water and knead until it is the constancy that is a bit soft but not too stiff looking mashed potatoes, make two same-sized balls and place each between waxed paper and roll to fit a 9 inch glass pie dish. Fill desired pie filling and bake according to which pie you are making—for pumpkin Bake at 350F for 45-50 minutes or until a knife inserted near the center comes out clean--I covered my crust with foil after the 15 minutes and they turned out beautiful.


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    This was my first gluten-free pie crust. What I liked about it was how smooth it rolled out. It was very easy to work with and I liked being able to use two sheets of wax paper instead of extra flour. It holds its shape well, and doesn't crumble easily like some other gluten-free flours. Any rips or tears are easily patched together and the buttery texture melds and shapes well. Since the filing I was using was a chiffon that you place to chill in a pre-cooked crust, I used the Joy of Cooking's generic recommendation for unfilled pie shells: 450 degrees for 12-15 minutes. I found the taste, once cooked to be crispy but slightly stale, although it does taste buttery and was therefore pretty good overall in terms of flavor. However, this could be because I left the pie crust out overnight and made the filling the next morning. With a regular pie this might fly, but it could be that in using alternative ingredients, it might require different handling. Next time, I'll be sure to refrigerate it immediately. And if I try this again, I will use something closer to the recommended temperature and time for the pumpkin pie, to see if that improves the flakiness of the crust. I used Spectrum brand organic palm oil shortening and canola oil spread (in lieu of butter) for the fat. The shortening has zero trans fats and the canola oil is a good butter alternative if you are vegan or have omitted dairy from your diet. I think coconut oil is also a great idea if you want a sweeter flavor without having to add sugar.

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    I've made many other gluten free baked goods (muffins, cakes, breads etc.) but this was my first foray into pie crust. I was impressed with how easy it was to make, roll out and 'patch up' although I must say it didn't need anywhere near as much patching as traditional dough. The technique of rolling between two sheets of waxed paper worked very well. It did't seem to want to brown the way a 'regular' flour crust does, so after the pie was cooked (rhubarb, fresh from the garden) I turned the broiler on for a few minutes to get that nice, golden brown look. I left out the powdered milk altogether, didn't bother substituting anything and it worked out fine.

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    Sounds like a recipe I'd like to try, minus the shortening. To my knowledge, shortening = trans fat, and is not something I consume.

    Would love some suggestions.

    Try coconut oil. It is the same consistency. I use it in all my pastries that call for oil or shortening.

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  • About Me

    44 year old female, married 26 years, 3 sons, live in IL, 3 of us have been diagnosed with celiac disease and have been gluten-free for 1 year. I have written;"The Life Of Me" but never published it.

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