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Guest nini

I use the Gluten Free Pantry's Perfect Pie Crust Mix and it always turns out perfect and nobody that I serve it to can tell that it's gluten free. It's most delicious!

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You can also order premade pie crusts from www.naturalfeasts.com And if you decided you don't want to make the pie, you can buy the whole pie too. This is what I'm getting for my b-day next month.

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You can also order premade pie crusts from www.naturalfeast.com

And if you decided you don't want to make the pie, you can buy the whole pie too. This is what I'm getting for my b-day next month.

I have also used an all nut crust and made one using finely crushed gluten-free cereal and butter. I can give you more info on those if you want.

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Any good pie crusts for use with a pumpkin pie that might be like the usual pie crust?

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I made the most astounding pie crust Saturday. The original recipe is:

2 c flour

1 tsp salt

(I add 1 to 3 tsp sugar)

1 cup crisco

1 tbl vinegar

1/3 to 2/3 c milk

I substituted a mix of gluten-free flours (soy, rice, potato starch, tapioca. Whatever) and 1 tsp guar gum.

I cut the crisco to 2/3 c.

Kept the vinegar, but added the milk very sparingly since the flours don't act like wheat flour. I didn't chill it, but it handled pretty much the same. I'm going to chill it next time though. And I figured out any pie crust dough that doesn't really work out, I could bake and crumble to use as graham cracker crumbs. Just add some brown sugar and it would be a good substitute when making a graham cracker crust. Even my husband and nieces approved.

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What do you mean "like the usual"? My preference, for any pie, really, is a crumb crust, and you can use gluten-free cookies for that, or gluten-free sweet breads you make yourself. (Pumpkin pie with a crumb crust made from pumpkin bread is tasty! :-) )

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What do you mean "like the usual"?  My preference, for any pie, really, is a crumb crust, and you can use gluten-free cookies for that, or gluten-free sweet breads you make yourself.  (Pumpkin pie with a crumb crust made from pumpkin bread is tasty! :-) )

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Can you spell out the exact measurements you use? Thanks. Claire

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I substituted a mix of gluten-free flours (soy, rice, potato starch, tapioca.  Whatever) and 1 tsp guar gum.

I cut the crisco to 2/3 c.

Kept the vinegar, but added the milk very sparingly since the flours don't act like wheat flour. I didn't chill it, but it handled pretty much the same. I'm going to chill it next time though.  And I figured out any pie crust dough that doesn't really work out, I could bake and crumble to use as graham cracker crumbs.  Just add some brown sugar and it would be a good substitute when making a graham cracker crust. Even my husband and nieces approved.

<{POST_SNAPBACK}>

Would you mind providing the exact measurements on each flour that you used. Thanks. Claire

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Guest nini

I forgot... I also like to use Enjoy Life Foods cookies crumbled up as a crust. You don't need to add anything, they are nice and moist as it is. I've used the snickerdoodles ones with Pumpkin Pie filling before. I also use the chocolate chip ones for a crust for cheesecake.

Gillian's also makes a premade gluten free pie crust (sold 2 to a pack) that you can simply add your filling and bake. I personally wasn't impressed with this product, too crumbly, but the taste was ok.

I still prefer the Gluten Free Pantry's perfect pie crust mix.

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Can you spell out the exact measurements you use? Thanks.  Claire

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Exact measurements?! Who uses exact measurements?! :P

Seriously, in the case of using store bought gluten-free cooking (I use Pamela's shortbread ones before I went CF), I didn't use any measurements. I crumbled cookies and pressed them into a pie tin until I had a crust.

In the case of pumpkin bread for a pie crust, I just make a regular loaf (I think the recipe is in my "As Promised, A Few Recipes" post), and then slice it up and dry it out in the oven. I stick it in a CuisinArt to turn it to crumbs, and then combine with just enough apple sauce to get it to stick together, pressing into a pie tin until I have enough for a crust.

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Exact measurements?!  Who uses exact measurements?!  :P

Seriously, in the case of using store bought gluten-free cooking (I use Pamela's shortbread ones before I went CF), I didn't use any measurements.  I crumbled cookies and pressed them into a pie tin until I had a crust.

What - no butter or oil or other liquid?

In the case of pumpkin bread for a pie crust, I just make a regular loaf (I think the recipe is in my "As Promised, A Few Recipes" post), and then slice it up and dry it out in the oven.  I stick it in a CuisinArt to turn it to crumbs, and then combine with just enough apple sauce to get it to stick together, pressing into a pie tin until I have enough for a crust.

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Speaking of crumbs. My first scones were a total failure. Tasted good but were very dry and crumbly. I crumbled them up and froze the crumbs. I use it for meatloaf. Works great. The cinnamon in the scones gives a unique taste to the meatloaf and is just wonderful in lamb loaf.

And I didn't waste all that high priced flour!

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Nope, when using Pamela's cookies, they're soft enough you don't need any liquid. They've got plenty of fat in them already! ;-)

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Nope, when using Pamela's cookies, they're soft enough you don't need any liquid.  They've got plenty of fat in them already! ;-)

<{POST_SNAPBACK}>

I certainly will try it. I like the Pecan Shortbread cookies oh too much. Claire

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Guest Lucy

I second the gluten free pantry. I love it, and it is so light and flakey. I am going to try it for a fruit pizza one of these days too. I make the whole bag and get two crusts out of it for a 9" pan.

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Heh, I just posted a pie crust recipe recently. Here's the link: http://www.glutenfreeforum.com/index.php?s...indpost&p=78550

Now, I've never tried the recipe since going gluten-free, but I'd think the all-purpose gluten-free blends should work ok. Pie crust is supposed to be crumbly, so no gluten seems like no problem for it :)

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