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Easy Pie Crust (Gluten-Free)

This recipe comes to us from Belinda Meeker.

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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

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. welcomes your comments below (registration is NOT required).

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15 Responses:

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said this on
12 Dec 2007 8:14:35 AM PST
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.

Pie Guy
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said this on
21 Dec 2009 2:52:45 PM PST
Shortening just means fat or oil. Pastry without any shortening is like a car without an engine - pointless.

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said this on
15 May 2012 7:23:44 AM PST
Try coconut oil. It is the same consistency. I use it in all my pastries that call for oil or shortening.

Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
13 Dec 2007 5:52:29 AM PST
At first I got excited about this recipe but I too wish that it had no shortening, and I'm dairy intolerant so I'm wondering what role the powdered milk plays and if I can use something else instead.

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said this on
13 Dec 2007 1:01:32 PM PST
(Extra Virgin Organic) Coconut Oil is very good for you-do the research-and is a delicious substitute for shortening. I haven't tried this recipe but if I do I will use coconut oil.

an unknown user
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said this on
13 Dec 2007 10:34:59 PM PST
Crisco shortening has zero trans fats. Try the recipe.

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said this on
08 Mar 2008 8:57:17 PM PST
I'm lactose intolerant too- I wonder if they have powdered rice flour?

Sharon Ackley
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said this on
21 Mar 2008 3:03:25 PM PST
Noticed this recipe some time ago. Finally tried it today and IT IS THE EASIEST GLUTEN FREE PIE CRUST I've found and tried in 6-1/2 years of being gluten free.

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said this on
18 Aug 2008 8:51:59 AM PST
This recipe saved my pie! I'd just dropped and destroyed the crust I had baked for a blueberry pie and needed a replacement quickly, and so had no time for a recipe that required chilling for any amount of time.

This recipe is not only lightning-quick but super flaky like puff pastry. Plus, there are so few ingredients! The dough is easy to roll out (it's soft and pliable, unlike most very crumbly and hard to work doughs.) I can't say enough good things about it. I can barely believe I'd been baking this long without it.

ginnie weber
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said this on
26 Oct 2008 10:19:11 AM PST
Haven't tried the pie crust but plan to - it sounds good! Would suggest that dried soy milk could be used instead of cows milk. I am lactose intolerant and make my own soy milk. You can make your own rice flour using brown or white rice in a coffee or spice grinder. Practically any kind of flour can be made like that in small amounts-like millet, amaranth, tapioca, nut etc.

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said this on
29 Nov 2008 7:22:37 PM PST
Some answers: you can omit the powdered milk and use evaporated milk or silk french vanilla creamer (if lactose intolerant) instead of water. Old trick, but it works.
For the shortening, use coconut oil. It HAS the consistency and properties of shortening. I used coconut oil only (substituted both shortening and butter) and it was delicious. Crisco has no trans fat, but it has TBHQ, aka petroleum so I avoid it.

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said this on
30 Dec 2008 9:40:33 PM PST
Just made this crust for an apple pie. I did not have powdered milk so I used real milk. I did not have xanthan gum (I hate it anyway, makes things 'slippery') so I used 1/4 cup of firm tofu that I mushed to a pudding consistency. The crust stayed together while cutting and serving the pie. The crust had no real taste however. It is a nice generic crust. I will add some sugar or something next time to sweeten it up. It is also appropriate for pot pies and quiches. I will make a tofu quiche this weekend (allergic to eggs) with this crust. I did NOT miss the regular wheat flour based crust at all. I dislike most gluten free products as the gluten free ingredients create a new taste that I am so not used to and therefore dislike. This crust does not have that horrible taste or consistency that many mixes have.

Sharon Ackley
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said this on
12 Feb 2009 6:33:23 PM PST
In November I beat an egg then added water to make the 1/3 cup. Made a very good crust even better, flaky and more tasty.

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said this on
02 Sep 2011 1:14:00 AM PST
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.

bill sykes
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said this on
13 May 2012 1:57:00 PM PST
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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