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gluten-free Pie Crust?

BethM55

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BethM55 Enthusiast
BethM55
Posted

Has anyone used a good gluten-free pie crust? I haven't tried any yet, so don't have any data to bring in. I'd try making one from scratch, but never managed a really good pie crust with wheat flour. It's a bit daunting to try to make one with gluten-free flours! :blink:

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scarlett77 Apprentice
scarlett77
Posted

I honestly haven't made one either and am kind of scared to try...but I have used pre-made gluten free pie shells sold at Whole Foods. Tasted great to me! They are in the freezer section and they are actually Whole Foods house brand.

BethM55 Enthusiast
BethM55
Posted
  • Author

I honestly haven't made one either and am kind of scared to try...but I have used pre-made gluten free pie shells sold at Whole Foods. Tasted great to me! They are in the freezer section and they are actually Whole Foods house brand.

thank you, that's great to know.

  • 1 year later...
Cathey Apprentice
Cathey
Posted

I made several Quiches for Saturday morning breakfast. The Whole Foods gluten-free pie crusts were awesome, buttery, good texture and crumbled. My family couldn't believe they were gluten-free. I'm going to use them next week for my baked Brie.

love2travel Mentor
love2travel
Posted

Due to the lack of gluten, pie crust is actually SIMPLER to make than gluten-containing crust because it does not stretch. It is more pliable and easier to work with. I would definitely recommend trying it.

domesticactivist Collaborator
domesticactivist
Posted

We have a recipe for grain free pie crust on the website linked from my profile. It's called "almond crust" I think.

coffeetime Explorer
coffeetime
Posted

I struggle making traditional pie crust before becoming gluten-free and always relied on the supermarket for ready made crust. I don't have access to gluten-free pie crust now and found this recipe online which I used for the first time last year. It is extremely easy to work with and I roll between two sheets of plastic wrap which makes it easy to place in the pie pan. The hardest part is doing the fluting around the edges although I'm getting better :rolleyes: at that part. It is very easy and if you don't need the second crust it freezes very well.

Vinegar Pastry by Betty Hagman. This makes two crusts.

1 c white rice flour

3/4 c tapioca flour

3/4 c cornstarch

1 t xanthan gum

3/4 t salt

1 T sugar

Combine all of the above. Cut into it: 3/4 c shortening.

Blend together:

1 egg, lightly beaten

1T vinegar

Add this to the flour mixture.

Add ice water, 1 T at a time, and toss with a fork until it holds together when squeezed without being crumbly or sticky. Divide in 2 and wrap with plastic wrap and refrigerate for 30 min. At this point you can freeze it.

Roll out between pieces of rice-floured wax paper or plastic wrap, remove the top one and invert into the pie plate. Finish and bake as usual for your pie recipe. Bake all the scraps as well, spread them with jelly, and pretend they're poptarts

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Gemini Experienced
Gemini
Posted

I made several Quiches for Saturday morning breakfast. The Whole Foods gluten-free pie crusts were awesome, buttery, good texture and crumbled. My family couldn't believe they were gluten-free. I'm going to use them next week for my baked Brie.

I agree with all the posters here regarding Whole Foods gluten-free pie crusts (frozen section). They are unbelievably good and many people I have served it to could not believe it was gluten free. If you aren't in the mood to make your own or don't have the time, these are the best I have tried so far. They hold together really well.

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