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suepooh4

Any Pie Crust Recipes Out There ?

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Hi,

With Thanksgiving just a few days away, I have been looking for a gluten free pie crust recipe, that actually tastes good. I have seen several recipes on recipezaar but a lot of them call for several kinds of flour ( We live in a small town and we only have a few gluten free flour types here). I would appreciate any recipes that actually taste like pie crust.

Thank you and Happy Early Thanksgiving

Sue


Sue

Husband diagnosed with Celiac 4/2006

Positive blood test, verified through biopsy

We have four children (no signs yet) Knock on wood

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Celiac.com Sponsor (A8):

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Hi,

With Thanksgiving just a few days away, I have been looking for a gluten free pie crust recipe, that actually tastes good. I have seen several recipes on recipezaar but a lot of them call for several kinds of flour ( We live in a small town and we only have a few gluten free flour types here). I would appreciate any recipes that actually taste like pie crust.

Thank you and Happy Early Thanksgiving

Sue

Hi Sue,

I have a recipe that my family likes better than the wheat pie crust! I hope you can get the flour that you need. (order online)

Yummy Pie Crust mix

2 cups tapioca flour

2 cups cornstarch

1 cup potato starch flour

4 rounded teaspoons xanthan gum

2 teaspoons salt

3 teaspoons sugar

Mix well and place in a air tight container. Does not need to be refrigerated.

To make 2 pie crusts:

2 1/4 cups Yummy Pie Crust mix

1/2 cup butter

1/2 cup butter flavor crisco

1 egg

1 T. gluten-free vinegar

1/4 cup ice water

Put the Yummy Pie Crust mix in a bowl. Cut in the margarine and crisco in small pieces until you have shortening the size of lima beans, form into a ball. Cut the ball into half. Press one dough ball into the bottom of a pie plate. (it's quite wet so pressing it into the plate with your hands is much easier, if you want to roll it out you may have to add more flour)

Repeat with seconed dough ball.

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Here's what I use, and we think it is excellent!

Gluten Free Pie Crust Pastry

Ingredients

50g/2oz White Rice Flour

50g/2oz Tapioca Flour

75g/3oz Potato Starch

1-1/2 tbsp Cornstarch (original recipe calls for "corn flour")

1 teasp Xanthan Gum

1 Tbsp Sugar

75g/3oz Butter (chilled and cubed) (I use Spectrum shortening which is soy-free, milk-free)

1 Egg, beaten (chilled)

1/3 teaspoon salt

1/2 teasp Apple Cider Vinegar

Instructions

1. Place the Rice Flour, most of the tapioca flour (reserving 1 tablespoon for later use), potato starch, cornflour, salt, xanthan gum, and sugar in a mixing bowl and mix well.

2. Rub the butter into the dry ingredients until the dough feels slightly moist and begins to hold together.

3. Add the beaten egg and vinegar and mix with a fork until it begins to stiffen. Lightly flour your hands with the reserved tapioca flour and work into a ball.

4. Roll the dough out in between two pieces of parchment paper, turning and peeling off the top paper as necessary to smooth out any wrinkles, but always replacing it before continuing to roll.

5. Once rolled to the desired size, gently peel the top layer of paper off, and invert onto the pie/flan dish. Smooth the dough into the dish before peeling off the parchment paper.

For a flan case

Prick the base and bake blind at 180C, 350F, Gas Mark 4 for 12-15 minutes.

For a pie

Make double the above quantity. Divide the mixture into 2 and continue to stage 5 with one half. Fill then proceed with stages 4 and 5 with the remaining half and use to top the pie. Do not fold the pastry over just press down well to seal. Bake according to the recipe you are using.


4/2007 Positive IGA, TTG Enterolab results, with severe malabsorption: Two DQ2 celiac genes--highest possible risk.

gluten-free since 4/22/07; SF since 7/07; 3/08 & 7/08 high sugar levels in stool (i.e. cannot break down carbs) digestive enzymes for carbs didn't help; 7/18/08 started SCD as prescribed by my physician (MD).

10/2000 dx LYME disease; 2008 clinical dx CELIAC; Other: hypothyroid, allergies, dupuytrens, high mercury levels

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Sue,

I swear by this recipe by Bette Hageman - http://www.recipezaar.com/266631. Non-celiacs don't even know the difference. I made cherry and apple pies this summer and banana cream pies and pumpkin pies this fall. Everyone raves about them! Hopefully you can get the flours. I got the sweet rice flour (Mochiko) at an international foods store (I live in northern, va though so it's pretty easy to find this stuff). It's totally worth it though if you can find it!

Pie Crust

2 cups flour (use Four Flour Bean Mix below)

1/4 cup sweet rice flour

1 teaspoon xanthan gum

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons sugar

1/3 cup margarine or butter

1/3 cup Butter Flavor Crisco

3 tablespoons liquid egg substitute or 1 small egg

1 tablespoon vinegar

6 tablespoons ice water

sweet rice flour, for rolling

Four flour Bean Mix (make this up and keep on hand in the pantry)

2 cups garfava bean flour

1 cup sorghum flour

3 cups cornstarch

3 cups tapioca flour

In a medium bowl whisk together the flours, xanthan gum, baking powder, salt and sugar. Cut in the margarine and Crisco in small pieces until you have shortening the size of lima beans (not cornmeal).

In a separate bowl, beat the egg with a fork and add the vinegar and ice water. Stir into the dry ingredients, forming a ball. You may refrigerate to chill, but it is not necessary.

Add about 3 more tablespoons of water to the dough and stir until there are no crumbs left at the bottom of the bowl. (This may require adding more ice water. Continue to add water, 1 tablespoon at a time until the dough is sticking together.).

Sprinkle your rolling pin and pastry cloth with sweet rice flour and rub around so it coats the area you will be rolling on. Divide dough into two halves and roll the first half out so it is about

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Hi Sue,

I have a recipe that my family likes better than the wheat pie crust! I hope you can get the flour that you need. (order online)

Yummy Pie Crust mix

2 cups tapioca flour

2 cups cornstarch

1 cup potato starch flour

4 rounded teaspoons xanthan gum

2 teaspoons salt

3 teaspoons sugar

Mix well and place in a air tight container. Does not need to be refrigerated.

To make 2 pie crusts:

2 1/4 cups Yummy Pie Crust mix

1/2 cup butter

1/2 cup butter flavor crisco

1 egg

1 T. gluten-free vinegar

1/4 cup ice water

Put the Yummy Pie Crust mix in a bowl. Cut in the margarine and crisco in small pieces until you have shortening the size of lima beans, form into a ball. Cut the ball into half. Press one dough ball into the bottom of a pie plate. (it's quite wet so pressing it into the plate with your hands is much easier, if you want to roll it out you may have to add more flour)

Repeat with seconed dough ball.

Hi,

Thank you for the recipe it sounds so good and I do have everything to make your Yummy Pie Crust, I was so glad to see it was one of the flours that if I didn't already have that I could get at my local grocery store.

Thank you again,

Sue


Sue

Husband diagnosed with Celiac 4/2006

Positive blood test, verified through biopsy

We have four children (no signs yet) Knock on wood

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Sue,

I swear by this recipe by Bette Hageman - http://www.recipezaar.com/266631. Non-celiacs don't even know the difference. I made cherry and apple pies this summer and banana cream pies and pumpkin pies this fall. Everyone raves about them! Hopefully you can get the flours. I got the sweet rice flour (Mochiko) at an international foods store (I live in northern, va though so it's pretty easy to find this stuff). It's totally worth it though if you can find it!

Pie Crust

2 cups flour (use Four Flour Bean Mix below)

1/4 cup sweet rice flour

1 teaspoon xanthan gum

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons sugar

1/3 cup margarine or butter

1/3 cup Butter Flavor Crisco

3 tablespoons liquid egg substitute or 1 small egg

1 tablespoon vinegar

6 tablespoons ice water

sweet rice flour, for rolling

Four flour Bean Mix (make this up and keep on hand in the pantry)

2 cups garfava bean flour

1 cup sorghum flour

3 cups cornstarch

3 cups tapioca flour

In a medium bowl whisk together the flours, xanthan gum, baking powder, salt and sugar. Cut in the margarine and Crisco in small pieces until you have shortening the size of lima beans (not cornmeal).

In a separate bowl, beat the egg with a fork and add the vinegar and ice water. Stir into the dry ingredients, forming a ball. You may refrigerate to chill, but it is not necessary.

Add about 3 more tablespoons of water to the dough and stir until there are no crumbs left at the bottom of the bowl. (This may require adding more ice water. Continue to add water, 1 tablespoon at a time until the dough is sticking together.).

Sprinkle your rolling pin and pastry cloth with sweet rice flour and rub around so it coats the area you will be rolling on. Divide dough into two halves and roll the first half out so it is about


Sue

Husband diagnosed with Celiac 4/2006

Positive blood test, verified through biopsy

We have four children (no signs yet) Knock on wood

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Sue,

I am fortunate to have a health food store up the street that allows me to order any bob's red mill product through them as long as I order a case. A case is 4 bags of flour and as an added bonus, they give me 10% off! I have also found it at a Whole Foods Store.

The garfava flour is worth ordering I think! I make pancakes with it as well and my husband said that he didn't really like the pancakes I was making until I added the garfava flour. He said it made it taste just like "regular" pancakes (.Banana Pancakes - you can use a full cup of rice flour rather than 1/2 cup rice and 1/2 cup buckwheat - my husband prefers it that way cooked in lots of butter!). You can also use it in Lorka's Flax Bread recipe. Long story short, I think the bean flour really adds something to gluten free baking. Anyway, it sounds like you won't have time to get it for Thanksgiving, but I think the other recipe posted by Beangirl sounds really good! Best of luck with your pie and tell us how it turns out!

Emily Elizabeth,

Thank you for the pie crust recipe, it sounds really good. I know my husband (he has celiac sprue) would LOVE banana cream pie (its one of his favorites and he hasn't had it since he was diganosed with celiac). I'm going to see where I can order garfava bean flour and sorghum flour (maybe online). The only flour I can get here locally is white rice or brown rice flour and tapioca flour. Do you order your flour online ?

Thanks again,

Sue

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Here is a link to my favorite pie crust recipe. I think you should be able to find all these types of flour.

-Colleen

Dx 8/05 via bloodwork and biopsy (total villous atrophy)

13-year old son Dx 11/05 via bloodwork and biopsy

Daughters (16 and 5) have tested negative via bloodwork

A woman is like a tea bag - you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

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