Gluten free pie Crust



Use a gluten free pie crust recipe for any of your favourite pies. Gluten free pie crust behaves differently than pie crust made with regular flour so use the baking tips below to ensure a good result. As it is more granular in texture it tends to flake easier so make sure there is the proper moisture content. When I make a gluten free graham cracker crust I melt my butter first and play with the recipe until I get the right consistency that holds up firmly when pressed into the pan. I don't bake mine. _________________________________________________________________ Basic Pie Crust #1: Makes one pie crust:
  • 1 ¼ cups GF all purpose flour
  • ¼ teaspoon salt
  • 1/3 cup shortening
  • 3 to 4 Tablespoons cold water
In a mixing bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 Tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Do not prick pastry. Bake as directed in individual recipes. _________________________________________________________________ G.F. Corn Flakes Pie Crust #2:
  • 4 cups G.F. corn Flakes cereal crushed
  • 2 tbsp granulated sugar
  • 2 tbsp margarine, softened
  • 2 tbsp corn syrup
In a medium-sized bowl, combine crushed cereal, sugar, margarine and corn syrup. Press mixture evenly and firmly into bottom and up sides 9" pie plate. Bake at 350 F. about 5 minutes or until lightly browned. Cool completely. Fill with ice cream or pudding. Chill until firm.

Gluten Free Pie Crust Tips

  • Use ice cold ingredients (like milk, water)
  • when making a double crust moisten top edge of bottom pie crust to ensure they seal during cooking
  • roll pastry between 2 sheets of plastic wrap sprinkled with icing sugar
  • roll pastry thin to ensure it bakes evenly


Gluten free pie crust #3
  • 1 1/4 cup rice flour
  • 1 teaspoon salt
  • 2/3 cup solid shortening
  • 1/2 cup cold water
  • 1 tablespoon potato flour (not starch)

Blend rice flour, salt, and shortening in bowl. Set aside. In a small bowl, with mixer on low speed, gradually add potato flour to water--or use a small whisk. Pour the potato flour mixture over the rice flour mixture and work in with spoon. Then knead into a ball with as few strokes as possible. Either press across bottom and upside of your pan or roll between 2 pieces of wax paper that is dusted with rice flour. Flute edges and use for un-baked crust or bake and then fill with filling. _________________________________________________________________

Basic Graham cracker crust

  • 2 cups gluten free graham crackers
  • 1/2 cup melted butter
  • 1/4 - 1/2 cup organic sugar (depends on how sweet)
  • 1/2 tsp cinnamon (optional)

Mix crushed graham crackers, spice and sugar in bowl. Mix in melted butter. Add more crackers if needed to get right consistency. Press into pan and cool in fridge about an hour. Test for firmness. Add filling and cool until serving time.

Use this recipe to make a light and tasty cheesecake. Try lime or lemon blueberry.











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