Making a gluten-free pie crust from scratch may seem daunting, but with the right ingredients and a simple recipe, you can whip up a flaky, delicious crust that's perfect for both, savory and sweet creations. Whether you're preparing for a holiday feast, a family gathering, or just treating yourself, this gluten-free pie crust recipe will become your go-to for any occasion.
Why Gluten-Free?
Choosing a gluten-free option doesn't mean compromising on flavor or texture. With the rise in gluten sensitivities and celiac disease, it’s important to have delicious alternatives that everyone can enjoy. Plus, experimenting with gluten-free recipes can introduce you to a world of new and versatile ingredients.
Ingredients for Your Gluten-Free Pie Crust
Coconut Oil: The secret to a flaky crust, coconut oil provides the necessary fats without the need for butter, making it perfect for those who are dairy-free as well.
Bob's Red Mill 1 to 1 Gluten-Free Flour Blend: This blend is a fantastic wheat flour substitute because it offers the right texture without gluten. You can make your pie crust without worrying about the gluten content.
Cold Water: The temperature of the water is crucial. Cold water helps keep the coconut oil solid, aiding in the flakiness of your crust.
Apple Cider Vinegar: A touch of acidity improves the dough's texture, making it easier to handle and roll out.
Original Gluten-Free Pie Crust
Ingredients
- 1/3 C Coconut Oil
- 1 C Bob's Red Mill 1 to 1 Gluten Free Flour Blend
- 1/4 C cold water
- ½ tsp apple cider vinegar
Instructions for Pie Crust
1. Preheat your oven to 450°F. It's important to start with a hot oven to ensure your crust becomes perfectly crisp.
2. Mix the coconut oil, gluten-free flour, and apple cider vinegar in a bowl with a fork. These ingredients should start to come together before adding the water. Mix until you achieve a crumbly texture.
3. Gradually add the cold water until the dough starts to form a ball. You might not need all the water, so it's best to add it slowly and stop once your dough is cohesive but not sticky.
4. Roll out the crust between two pieces of parchment paper until it's about 1/4 inch thick. This method prevents the dough from sticking and makes transfer to the pie pan effortless.
5. Carefully place the pie shell into your pie pan, ensuring it's centered and pressed into the corners without stretching. Flute the edges with your fingers for that classic pie look, and then poke holes across the base with a fork. These holes prevent air pockets from forming and bubbling up the crust.
6. Bake for 8 minutes or until the crust is crisp and lightly golden. This pre-bake is crucial for preventing soggy bottoms, especially for pie fillings that are wet or require a short baking time.
The pie crust is versatile enough for sweet and savory dishes alike. Whether you're filling it with fresh fruit, custard, or a rich meat filling, this crust is the perfect foundation for your favorite pie recipes.
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Notes
- This recipe makes a single crust for open pie; Lemon Merigue or Pudding Pie
- Double recipe to make a top for the pie and choose your design; lattice simple with slits on the top, etc.
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