Pie Crust

[mbrookes]

I know this has been discussed before, but every pie crust I have tried has been awful. I am generally a very good cook and have been able to convert most of my recipes to gluten-free, but every pie crust I try is crumbly, sandy or otherwise just awful. Can some one help me?

[Michaelloguercio]

I haven't tried this yet, but a friend of mine tried finely ground nuts and honey, and used that as a pie crust. It sounds good!

[mbrookes]

That does sound good, and I can do a cookie crumb crust ( I use MiDel ginger snaps) but I need a regular crust for cobbler or chicken pot pie. HELP!

[jerseyangel]

I know this has been discussed before, but every pie crust I have tried has been awful. I am generally a very good cook and have been able to convert most of my recipes to gluten-free, but every pie crust I try is crumbly, sandy or otherwise just awful. Can some one help me?

I use and love The Gluten Free Pantry Pie Crust Mix.

[scarlett77]

That does sound good, and I can do a cookie crumb crust ( I use MiDel ginger snaps) but I need a regular crust for cobbler or chicken pot pie. HELP!

I do chicken pot pie empanadas which my old recipe called for pillsbury refrigerated pie crust. I have found that I can do a very good replacement using Chebe mix. I think they have a pie crust recipe using their mix too but I have not tried using it in that way.

[mbrookes]

Thanks. I will try the gluten-free Pantry. I have to order the Chebe (and I do love it) so it will be the second attempt.

[lpellegr]

This recipe always works like normal pie crust for me: 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.

I have had good luck thawing this after months of freezing, and gluten-eaters don't know there's anything different from regular crust.