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Gluten Free PIE Crust recipes please
Posted on 11/28/2012 by
Only TRIED and TRUE recipes, please. I can use my googlefu and find random ones online so I'm asking for ones *you've actually used* and liked.
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28th-Nov-2012 10:00 pm (UTC)
I'm so glad you asked this. I have lots of BAD gluten free pie crust recipes... need some good ones!
28th-Nov-2012 10:01 pm (UTC)
I actually threw some stuff together for an apple pie recipe the other day. I used 1 & 1/4 cup Bob's Red Mill all-purpose baking flour, 1/4 cup of unsalted butter, 3 tbs. of sugar, and 1/2 cheddar cheese (since it was apple). If you omit the cheese, up the butter to 1/3 cup. I made sure the butter was cold, cut it into cubes, and threw everything into a food processor until it resembled crumbs and pressed into a pie pan. (I think I added about 2 tbs. cold water, too.) It was delicious and I got compliments from the non-Celiacs in the fam!
I keep editing my comment, haha. But I wanted to say that homemade almond flour plus a dash of cinnamon, and a few tbs. of melted butter and sugar make really good crusts for cheesecake, too.
2012-11-28 10:05 pm (UTC)
28th-Nov-2012 10:02 pm (UTC)
My sister uses crushed gluten free graham crackers mixed with butter as gf pie crusts.
28th-Nov-2012 10:06 pm (UTC)
I like Jules gluten free pie crust:
I've used it and liked it. Obviously if you don't have her flour, you can substitute your own flour mix in its place. Last time I made it I needed WAY more water than what her recipe asks for, but you can get the general gist. I also used only butter for a flakier crust.
28th-Nov-2012 10:08 pm (UTC)
I can't find the original recipe now, but last year I made a pecan pie crust that was DIVINE. The whole pumpkin pie was GF for my mom, but I think I ate most of it. (Notsorry.)
Edit: Found the recipe! allrecipes.com/recipe/pecan-nut-crust/
2012-11-28 10:35 pm (UTC)
28th-Nov-2012 10:09 pm (UTC)
Are you amenable to buying a mix that you essentially add the fat to?
If yes, I have used the
Gluten Free Pantry Perfect Pie Crust Mix
for years. One box makes 3-4 crusts, and the dough can be frozen and pulled out when you want to use it.
I regularly use this mix for events where there are both gluten-free and non-gluten-free people and I don't think you can tell the difference from a regular crust.
One word of warning -- it can be tricky to roll out, so I recommend rolling between two pieces of plastic or waxed paper.
29th-Nov-2012 01:24 am (UTC)
Adding a huge yes to this reply. I've actually used the crust to make "pop tarts" and they are fantastic.
28th-Nov-2012 10:29 pm (UTC)
I made a gluten-free graham cracker pie crust once from scratch. My GF friends like it, I thought it was pretty good, if a little bit too grainy for my picky self. Here is a link to my LJ entry about it:
28th-Nov-2012 10:31 pm (UTC)
Eh, here is the text:
So I've been reading this food blog, Mike's Table, and came across his recipe for homemade graham cracker pie crust, where you make the crust from scratch rather than buying graham crackers, crushing them up, and adding butter.
It occurred to me that it would be pretty easy to make this gluten-free, so my GF friends could enjoy my fabulous pumpkin cream pie. So last night I attempted it, and it turned out pretty well. I cut the recipe in half, as I only needed one pie crust.
1/2 cup butter, softened
1/8 cup dark brown sugar
1/8 cup sugar
1/8 cup honey
3/4 cups white rice flour
1/4 cup sorghum flour
1/4 cup potato starch
1/2 tsp salt
1/4 tsp ground cinnamon
Here are the instructions from the Mike's Table blog:
Let the butter come to room temperature (figure 30-60 minutes out of the fridge). In a large bowl, mix both kinds of flour, salt, and cinnamon. Then, in the bowl of a stand mixer, cream the butter until smooth. Once it is, add in both kinds of sugar and keep mixing until it all blends together well, after which, you should add in the honey until well mixed. Add about half of the dry mixture into the butter mix, mixing until fully combined, after which, you should add the remaining dry mix, continuing the mix until this is all fully incorporated. Scrape the sides of the bowl down to get everything in there if you need to.
Lay out some plastic wrap and transfer your dough onto it. Make an effort to flatten it out into a disk, but don’t worry about making it super thin yet. It might be a little tacky, so just do the best you can. Wrap this up tightly and transfer to the fridge for at least an hour so that the dough can firm up. When you come back to the dough, set it out on your countertop. Normally, you should work on a lightly floured surface, blah blah, but I found something that I think is tremendously easier and cleaner. Keep the dough on top of the plastic wrap. Lightly dust the exposed surface of the dough with some flour and put another piece of plastic wrap on top of it (so you have a plastic wrap, dough, plastic wrap sandwich). Now, roll it out to be as thin as you can manage (like 1/8 inch thick) with your rolling pin–no sticking!
Remove the top layer of plastic wrap. Put your pie pan upside down on top of the rolled out dough and with a sharp knife, cut out a circle about 1 inch wider than the widest part of your pie pan. Move the excess dough out of your way. Now, with your pie pan still upside down on top of the dough, carefully, lift your circle of dough and pan using the bottom layer of plastic wrap (woo hoo, no dough breaking in half!). Carefully flip this all over so the whole thing is right side up, peel off the plastic, and gently slide the dough into the pan so that it fits it nicely. Is that a perfect fit, or what? No pressing, no cracks, no tears, and no flour all over the countertop. [If you do get cracks or tears, they are easily repaired with by pressing in the excess dough.]
Trim any excess off the lip of your pan with a sharp knife and clean it up as necessary to look pretty. If you have excess dough, simply form another ball and roll it out again to make another crust (or graham crackers!). As for cooking the crust, you’ll usually want to prebake this before you put whatever pie filling inside. This means refrigerating briefly (5 minutes or so after all of this handling the dough), pricking the crust all over with a fork (or it will bubble and burst in the oven), and cooking in a 325°F oven for about 18 minutes. Let it cool on a rack and then you can move on to the rest of your dessert, whatever it may be...
[I should have covered the exposed edge of the pie crust with some foil while baking the pumpkin cream pie, because it overcooked with the second baking.]
28th-Nov-2012 10:33 pm (UTC)
I've also eaten a GF quiche crust that was quite good, made from GF Bisquick. Not sure if there is a recipe on the box for pie crust, or if you have to go a-googling for it...
28th-Nov-2012 10:41 pm (UTC)
Thank you for this, as graham crackers are only helpful to people who can buy them in their country.
This is awesome.
28th-Nov-2012 10:51 pm (UTC)
This is relevant to my interests. Thanks for posting! I can't get a gf pie crust right to save my life!
29th-Nov-2012 03:13 am (UTC)
29th-Nov-2012 05:08 am (UTC)
29th-Nov-2012 05:27 am (UTC)
I should ask my mom how she made the pumpkin pie at Thanksgiving. We had a 100% gluten-free Thanksgiving, since me, my husband, 2 kids and my mom are GF. My sister isn't, but she enjoyed the GF dishes too, minus some pumpkin cookies made using the Betty Crocket GF choc chip cookie mix, 1/2C pumpkin and some pumpkin spices. We all thought they were delectable (seriously, best GF cookies I've had in AGES) and my sister couldn't finish one cookie. I finished it for her, quite willingly. :P
29th-Nov-2012 04:17 pm (UTC)
I've substituted trader joe's GF ginger snaps for nilla wafers in a cookie crust. Won't work for every pie but should work for graham cracker crusts.
29th-Nov-2012 05:07 pm (UTC)
No trader joe's within 600 miles but I'll keep a look out. thx.
29th-Nov-2012 05:26 pm (UTC)
Sorry to hear that, but if they do come to your area, be sure to try them. (Their meringues are pretty good too, but you probably can't make pie crust out of them).
29th-Nov-2012 10:12 pm (UTC)
½ cup unsalted butter or solid, all vegetable non-dairy shortening
2 to 4 tablespoons cold water
*1¼ cups All Purpose Gluten Free Flour Blend plus more for rolling
1 teaspoon kosher or fine sea salt
2 tablespoons sugar
* you can make your own homemade version of a flour blend by combining 3/4 cup super fine white rice flour with 1/4 cup potato starch (not potato flour), 1/4 cup sweet rice flour and 1/4 cup tapioca starch (use Asian tapioca to avoid an “off” taste to the tapioca) and 1 teaspoon xanthan gum. Whisk until fully combined. This will give you enough for the recipe plus rolling.
Cut butter into ½ inch pieces and place it the freezer for 15 – 30 minutes.
Add some ice cubes to the water and let it get ice cold while preparing the dry ingredients.
Combine the flour blend, salt and sugar in the bowl of a food processor. Pulse 5 -6 times to combine. Add the butter and pulse 6 -8 times or until the mixture resembles coarse meal with some pea size pieces of butter.
With processor running, add ice water 1 tablespoon at a time until the mixture just barely starts to clump together. If you pinch some of the crumbly dough together and it holds then you have enough water, if not add more a little at a time. You do not want to add any more water than is absolutely necessary.
Remove the dough from the machine and form into a disk. Wrap the disk in plastic wrap and refrigerate for at least one hour or for as long as 2 -3 days. Since the dough is so crumbly and does not hold together at this point, I find it easier (and far less messy) to pour the mixture into a large food storage bag and form it into a disk using the bag to help. Then just close up the bag and put it in the fridge. Remove dough from fridge 5 minutes before rolling.
To roll the dough, lay a piece of waxed paper on a work surface and sprinkle with some flour blend. Lay the chilled disk on the floured paper, sprinkle with some more flour and lay on another piece of waxed paper. Roll the dough into a circle approximately 12 inches wide. Remove the top sheet of waxed paper and carefully transfer into a 9 inch pie plate and remove the waxed paper. Push the dough very gently down so it lines the bottom and sides of the pie plate. If the dough splits or breaks apart just push it back together. Trim the edge of the pie crust to about ½ – ¾ inch over hang. Tuck the overhang under and pinch the dough into a decorative finish.
To Pre-bake (or Blind Bake) a pie crust:
Sometimes a recipe will call for a pre-baked or blind baked pie crust, here’s how to do that.
Freeze the pie crust in the pie plate for at least 30 minutes.
Preheat oven to 350 degrees.
Place a piece of waxed or parchment paper (or foil) in the bottom and up the sides of the pie crust. Fill with dried beans, rice or pie weights. (I prefer dried black beans as they help distribute the heat better and are much less expensive than pie weights. I use the same beans over and over.) Bake the crust for 20 minutes. Remove the weights and waxed paper, poke a few holes in the bottom of the crust using a fork and return to the oven for 10 minutes or until golden brown.
Let pie crust cool completely before filling.
A gluten free recipe that makes 1 – 9 inch pie crust.
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