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Help Me With Pie Crusts!

BlessedMommy

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BlessedMommy Rising Star
BlessedMommy
Posted

I want to get good at making pie crusts. Tell me all your secrets please! :)

 

I just made one that turned out really tough and hard and I want to try again.

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SMRI Collaborator
SMRI
Posted

My MIL swears by adding a little vinegar to her crusts...if you have gluten-free vinegar....after that, I don't bake :D

mommida Enthusiast
mommida
Posted

Ice cold water, actual lard, and don't overwork the dough.

 

I would also search for a recipe that uses cream cheese.

 

Good luck! :P

BlessedMommy Rising Star
BlessedMommy
Posted
  • Author

I'm vegetarian and dairy free.  :)

 

Will shortening work fine? I saw an organic non-hydrogenated shortening in the store. 

mommida Enthusiast
mommida
Posted

You will have to use the vegan shortening.  I suggest you check out Cybele Pascal's recipe books.  I LOVE, love, love, The Allergen-free Baker's Handbook (how to bake without gluten, wheat, dairy, eggs, soy, peanuts, tree nuts, and sesame)

 

I have not baked the original pie crust recipe, but I have made some of the other pie crust recipes (cornmeal galette) it was yummy and my family loves many of these recipes. cupcakes, cinnamon rolls, and blueberry boy bait.  In fact my daughter seems to be tolerating eggs now ~ but I'm still using these recipes!

SMRI Collaborator
SMRI
Posted

Open Original Shared Link  Cybel has a blog too :D  I've used a few of her recipes--they are very good.

mendylou Rookie
mendylou
Posted

I don't remember where I got this recipe but I have used it a couple times and it seems to work ok.  I changed a couple ingredients, this is exactly what I used.

1 cup all purpose gluten-free flour (I used Bob's Red Mill)

1 Tbsp sugar

1/2 tsp xanthan gum

1/4 tsp salt

6 Tbsp cold lard

1 egg

2 tsp lemon juice

mix all dry ingredients & butter until crumbly, then add egg & lemon juice.  Mix until it all holds together.

Shape into a ball , put between 2 pieces of wax paper, roll to desired thickness, remove 1 sheet wax paper, flip into pie plate, remove other sheet of wax paper & shape as needed.

It worked fine. I have not made a pie with a top crust using this recipe.  I made a pumpkin and pecan pie  using this recipe.

Good luck!

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nvsmom Community Regular
nvsmom
Posted

I'm lazy. I omly "make" pie crusts from crushed cookies and butter.  LOL

SMRI Collaborator
SMRI
Posted

I'm lazy. I omly "make" pie crusts from crushed cookies and butter.  LOL

 

When I was in middle school I made graham cracker crusts with jello and whipped cream filling.  I love those "pies".  I wonder if they are as good as I remember...probably not :D

mbrookes Community Regular
mbrookes
Posted

I find that the crusts roll out better if you refrigerate the dough (wrapped in plastic wrap) for about an hour before rolling. The liquids don't seem to absorb as quickly into gluten-free flour. The rest period lets it absorb completely.

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