Best G.f. Pie Crust I've Made In 6 Years...i Switched To Lard!

[Ginsou]

I've previously purchased g.f. frozen pie crusts and found them unacceptable.....I keep going back to Bette Hagman's pie crust recipe  and have had excellent results. This year I decided to use lard instead of the shortening, and the apple pie and crust blew me away....from now on pie will be on the menu more often. 

Because I'm gluten/dairy/soy intolerant, I substitute Earth Balance and Spectrum for my cooking and baking needs, and have had great results. I recall my mother using lard for flakey pie crust back in the day, and recently noticed a poster said she uses lard also.......so decided to switch...am glad I did.

 

[LauraTX]

I have heard that, too.  I am just afraid to switch up my recipe... but I will have to try lard next year!

[SMRI]

Lard used to be the shortening of choice when our grandparents were baking---and probably why most people have fond, fond memories of "Aunt Sally's" apple pie .

[cyclinglady]

Lard, bacon grease, butter, olive oil, I use it all! I prefer real fats!

I combo my pie crusts with lard and butter. Yum!

[SMRI]

fried eggs in bacon grease 

[moosemalibu]

Anyone care to link their favorite pie shell recipes?! I have yet to try making that... I love to bake but pie crusts seem so scary!

[gilligan]

I'd like a pie crust recipe also; one that I could use with lard.

[SMRI]

My MIL's pie crust recipe...easy, makes 3 crusts and with gluten flour they can be froze for use later--not sure if you use gluten-free flour if you can but I would think you could....

 

3 cups flour

1 cup + 2 tbs. shortening (Crisco, lard, etc.)

1 tsp salt

1 tsp vinegar

5 tbs cold water

1 egg slightly beaten

 

Stir salt into flour, cut shortening into flour until pea size consistency.  Stir in water, egg and vinegar.  Divide into 3 portions.

[mamaw]

Crisco  is not  the  same old Crisco  our  grandparents  used.. They have  taken  the  trans fat  out .so not the  same.  For  a recipe  I  had  from years  ago  it  wasn't  good  with the new  Crisco  so  I  used  1/4 Crisco  & the  rest  I used  good  butter. worked  perfect...

[cyclinglady]

My MIL's pie crust recipe...easy, makes 3 crusts and with gluten flour they can be froze for use later--not sure if you use gluten-free flour if you can but I would think you could....

 

3 cups flour

1 cup + 2 tbs. shortening (Crisco, lard, etc.)

1 tsp salt

1 tsp vinegar

5 tbs cold water

1 egg slightly beaten

 

Stir salt into flour, cut shortening into flour until pea size consistency.  Stir in water, egg and vinegar.  Divide into 3 portions.

That's a good recipe. I do not use egg in mine. I add a Tbl of brown sugar, apple vinegar, and some cinnamon in mine when making apple pies. Cold lard (or butter or mixture of) is best and that water should be ice water. It will give you a flakey crust. Do not overwork the dough. Use a fork, fingers or pastry knife to mix the dough. Add the water a Tbl at at time. Use more or less depending on the day (damp day use less water). Just enough to ball up the dough. Sometimes, depending on the gluten-free blend, use a little less flour. It seems to suck up moisture more than wheat flour.

Roll in between some waxed paper or make sure you have enough flour on the board and rolling pin but not too much! Ha!

Any pie recipe can be converted to gluten free. I recommend flour blends and not to use just one flour.

Pies are easy, but they just take practice.

[Ginsou]

Bette Hagman's Pie Crust

 

1 cup white rice flour (I use brown rice flour and it is fantastic)

3/4 cup tapioca flour

3/4 cup cornstarch

1 rounded teaspoon xanthan gum

3/4 teaspoon salt

1 Tablespoon sugar

3/4 cup shortening (I'm allergic to soy, I now use lard instead of Spectrum) Room temperature.

1 egg, lightly beaten (2 eggs worked fine also, 3 eggs used when doubling recipe)

1 Tablespoon vinegar (I use white, some people use cider)

2-3 Tablespoons ice water

 

In a medium bowl, whisk together the flours, cornstarch, xanthan gum, salt and sugar. Cut in the shortening till the size of peas. Blend together the beaten egg, vinegar, and cold water. Stir into the flour mixture holding back some liquid, until the pastry holds together and forms a ball. Kneading will not toughen this pastry. (I use a fork to stir, then my hands to form into a ball)

 

Form 2 balls and place in a bowl, cover and refrigerate for 30 minutes. Remove and roll one ball at a time between 2 sheets of plastic wrap that have been dusted with sweet rice flour. To place in a pie tin, remove the top sheet of plastic wrap and using the other for ease of handling, invert the dough and drop it into the pan. Shape it into the curves before removing the second piece of plastic wrap.

 

For a crust to be used later, bake in a pre-heated 450 degree oven for 10 to 12 minutes. For a filled pie, follow directions for that pie.

 

Makes 2-9" crusts. (I double this recipe because I like a generous deep dish pie. I live at high altitude and sometimes have to add a bit more ice water to the dough to make it workable)

 

This dough can be frozen to be used later.

[TashaLouise]

HI, Have you possibly got a recipe and ingredients for a pie crust? I have tried making a crust before but for some reason gluten-free flour just doesn't like it. I'm wondering if it is something else in the recipe that mixes with the flour or something? Anyhow, ingredient suggestions? Thanks so much! T.xx

[LauraTX]

I like this pie crust recipe without the instant clearjel: Open Original Shared Link

 

Don't overwork it.. even though you don't have to worry about gluten making it tough, you do want to keep some chunks of butter in there.  Lard makes a really good and tasty crust as well.  Bobs red mill makes a pie crust mix that I have heard is good.

[mamaw]

If  you don't  want  to mix  up your  own  mix I  tested Bob's Red Mill pie  crust  &  it  was  good  &  very easy to work  with.. I usually just make  my own  but  in a  pinch Bob's  works!!!! 

Whole  Foods  has a  ready  made  pie  crust that  is also  good  for  ready made....