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mbrookes

Good Pie Crust

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I can make a good crumb crust with gluten-free ginger snaps or vanilla cookies, but I can't make a good regular pie crust. I bought a prepared frozen one the other day....MISTAKE! It was awful.

Can anyone out there help me?

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If you're familiar with how to make regular wheat pie crusts, this one from Bette Hagman should be easy for you. It always works for me and gluten-eaters can't tell the difference.

From The Gluten-Free Gourmet by Bette Hagman (with some editing from me):

Vinegar Pastry

1 c white rice flour

3/4 c tapioca flour

3/4 c cornstarch

1 rounded t xanthan gum

3/4 t salt

1 T sugar

3/4 c shortening

1 egg, lightly beaten

1 T vinegar

Ice water

Combine all the dry ingredients in a big bowl. Cut in the shortening with a pastry blender - don't get the pieces too small, because each intact lump of shortening makes a flaky spot in the pastry. Add the egg and vinegar and toss with a fork until everything is evenly blended. Start adding the ice water 1-2 T at a time and tossing with the fork. Keep adding until all the dry ingredients are just moist enough for the whole thing to stick together in a ball when you squeeze it. This is enough for two crusts. At this point you can divide it into two balls, chill them and roll them out, or wrap them in plastic wrap and freeze. I have made a good crust from a ball of dough frozen nearly a year. You might want to roll it out between two sheets of plastic wrap or wax paper, sprinkled with rice flour to keep stickiness down. Get it into the pie pan, shape, and either prick with a fork and bake at 450 for 10-12 minutes or just add filling and bake as directed. And if you have leftover after trimming the crusts to shape, you can bake them too and spread them with jelly and pretend they're pop-tarts!

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The Gluten Free Pantry makes a delicious pie crust mix. If you can do dairy, use all butter ;)

A box makes 3 good sized 9 inch crusts, the dough freezes very well. My one tip with it would be to be sure to roll it out between 2 sheets of plastic wrap and when placing the rolled out dough, use the plastic and then gently peel off.

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Thanks. I will try them both. I really love chicken pot pie and that's why I need the crust recipe.

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I second the GFP pie crust mix. I have gluten eating people ask for the recipe.

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Thanks. I will try them both. I really love chicken pot pie and that's why I need the crust recipe.

I've always had excellent results with the Bette Hagman pie crust recipe...just made an apple pie and my neighbor did not know the difference. I had mixed in some brown rice flour (by mistake)and the dough was a bit on the dry side, so I added a bit more water and it still came out really good. Using plastic wrap and sprinkling rice flour when rolling out (I use sweet rice flour) makes it easier to handle. You'll get the feel of it and "know" when the dough is the right consistency.Funny thing....directions usually tell you to refrigerate the dough before rolling out....I've never been able to roll it out cold...always have to let it come up to room temperature. Guess I don't have enough muscle power. I also wet down the kitchen counter with a washcloth....that helps the bottom layer of saran wrap to stay in place on the counter and not slide while you are rolling.

My one experience with GFP crust was a disaster....but I was new to the game, and I'll certainly try it again.

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