If you’re anything like me, finding the perfect gluten-free pie crust recipe has not been an easy task. Gluten-free baking and pies, as I’ve written before, require a lot of experimentation! It’s not just about replacing gluten-free for regular flour.
We all know that great pie crust requires that perfect combination of flaky and moist, but I personally have baked many a pie where the crust is either too hard or crumbles instantly! And it just leaves you so unsatisfied.
Well, after lots of searching, buying, trying, tweaking, and fixing, here is my 7 step process for coming up with the perfect gluten-free pie crust…
Before we get started, a quick note: after getting comfortable with this pie crust I use it for everything from apple pies to quiches to chicken pot pie. The taste is great and works well with either sweet or savory pies. You can even work with it to make a lattice finish on your pie!
I recommend you follow you it to the T the first time you try it out, just to see how it works for you. I would love any feedback, or details on your experience, in the comments below!
1 ¼ cups of all purpose gluten-free flour, plus a bit more for dusting
¼ tsp sea salt
1-2 tsp sugar (I use 2 tsp for sweet pies, 1 tsp for savory)
6 Tbsp of unsalted butter, frozen, sliced thinly
Iced water – you don’t want to overdo it, just add enough to make the dough hold together when you squeeze it in your hand, around 6 Tbsp.
Some of the tricks I’ve picked up are using cold butter which has been frozen up to a day in advance, and ice cold water. You’ll also want to find a high quality gluten-free flour that’s great for pastry baking and contains sweet rice flour and xanthan gum, such as Carol’s All Purpose Gluten-Free Flour.
Of course, sometimes you want to bake a pie but don’t have the time or energy to make the crust. I’ve had the best luck with gluten-free pie crusts from Bob’s Red Mill and Glutino, which is still quite a bit of work for a mix but worth the effort! I have yet to find a pre-made pie crust that I love, so I would love any suggestions.
By Giliah Nagar at CeliAct.com