Top photo is a pie with an egg wash sprinkled with granulated sugar; the bottom photo is without any type of glaze on the top crust. Both are yummy!
This post is dedicated to my friend Kate McDermott, the Queen of Pie.
As I’ve traveled this road called “gluten intolerance,” I’ve run across many gluten-free baking “holy grails.” One of them is a good, flaky pie crust. Somehow, pie crust has gotten a bad rap in the gluten-free world. From my research, I think think this is mostly due to the fact that gluten-free flours act a bit differently from wheat flour. So, if you are someone who made wheat pie crusts before and is now making gluten-free pie crusts, you need to let go of some of your assumptions about how pie crust dough must be treated. Once you do this, your pie crusts will be golden and flaky and delicious! Take it from me–as someone who baked wheat pie crust pies before I became gluten intolerant, and who now bakes gluten-free pies as a gluten-intolerant person– once I released some of my preconceived notions of the “shoulds” around pie dough, I’ve had success. And, I’m excited to share that success with you!
First and foremost piece of advice: do not be intimidated! Pie crust is actually easy and fun to make, and you can be playful with it. It is also quite forgiving, and you can fix any flubs you make along the way. The main thing you need is patience and a little time.
Most recipes for wheat pie crust recommend using dough that is as cold as possible in order to keep the fat (usually butter or lard) in separate bits throughout the dough. This helps the wheat crusts to be flaky. This is not as important for gluten-free pie dough. Gluten-free flours naturally make a flaky crust. This is because there is no gluten to make it tough. So, for gluten-free pie dough, you need to keep the dough cool, but not as cold as you would with wheat crust pies. The fat should keep some separateness from the rest of the dough (i.e., you don’t want to beat the dough with a mixer or anything), but not as separate as it would be for wheat crust dough.
What this means you can let the ingredients in the gluten-free crust meld together a little more than you might with a wheat crust. Last month, my friend, Kate McDermott, made this crust recipe and gave me some terrific feedback. Her main comment was that the fat and the other ingredients really wanted to be together and did well when brought together more than one would with a wheat crust. She also said that the little leftover bits that she made into little crust snacks were really good–flaky and light.
This conversation was an “ah-ha” moment for me. As I thought about it, I realize that my crust performs best when it’s allowed to be a little more pliable and a bit warmer than I would let a wheat crust dough be. When I make gluten-free empanadas, it’s the crusts that I make at the end, when I’ve been working with the dough for a longer time, that work the best. This was what Kate was talking about: the dough was a bit warmer and the ingredients were melded together more at the end of the process than at the beginning. After thinking about this, I realized that I had still been a bit stuck in the concept that pie crust dough had to be: 1) very cold; 2) with the fat more distinct from the other ingredients in the dough. These are concepts leftover from my days as a wheat baker. Thanks to my experience, and Kate’s comments, I am no longer stuck on these points.
This means I’ve changed my thinking about how this crust should be mixed. In the previous incarnation of this recipe, I instructed bakers to use a food processor to combine the ingredients. This method kept the dough colder and kept the ingredients more distinct from each other. No more. I now recommend an older technique–rubbing the ingredients together with your fingers. This adds a little warmth to the ingredients and gets the ingredients melded together more than they would be if a food processor is used. This is awesome, because you need fewer gadgets to make the pie! (Although if you prefer to use the food processor (or any other method) of combining the ingredients, go right ahead.)
Edited to add 7/29/10: Another tip I have for you is to go SLOW when rolling out your dough. When I say slow, I mean slow. Like a snail. Slow and steady wins the pie crust race. An additional tip: don’t use much pressure as you roll. Be light as a butterfly. If it starts cracking, slow down and use an even lighter touch with your dough. It takes patience, but your result will be worth it. Think snail and butterfly. This mantra will help. (or at least it will make you giggle)
Edited 11/17/10: I realized that my gram measurements on my flour and butter were incorrect. I have corrected them.
I’ve adapted the recipe from one by Lynne Rosetto Kasper of The Splendid Table (Love. Her.). It’s almost foolproof!
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the pie crust)
OK, let’s get started! This will be fun!
Gluten-Free Pie Crust (makes a double crust for a 9-10 inch pie) (refined 11/17/10; 11/17/10)
-adapted from one by Lynne Rosetto Kasper
Note: This recipe uses my gluten-free flour mix:
Special Equipment Needed
-rolling pin
-9-10 inch glass or ceramic pie pan (I’ve found that glass and ceramic create more flaky crusts than do metal pie pans)
Ingredients
2 1/3 C (350g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1 TBL granulated sugar
1/4 tsp salt
1 C (8oz; 230g; 2 sticks) unsalted butter, cold and cut into pieces (you can also use lard)
1 TBL vinegar (I use apple cider vinegar)
5-7 TBL cold water
extra tapioca flour for rolling out
First, make the filling for your pie. I have two for apple pie that you can find here. Set the filling aside at room temperature while you’re making your crust.
To make the crust:
Place flour, sugar, and salt into a large bowl. Mix together with a spoon until combined. Add butter pieces to the dry ingredients mixture. With fingers, start rubbing together the butter and the dry ingredients. This will take some time. Do this until the resulting mixture looks like wet sand mixed with pebbles. I like to do this by hand to get a feel for the dough. You may also do this initial mixing with a food processor if you’d like:
Add the vinegar and rub into the mixture. Add water a TBL at a time, rubbing into the mixture. You want to add enough to create a dough that holds together well, but isn’t wet. During the winter here in Seattle, I’ve consistently used about 6 TBL. During the summer I’ve used closer to 5 TBL.
Divide the dough into two fairly equal pieces, shape into disks, and wrap each disk separately in plastic wrap. Refrigerate the disks for 20-30 minutes (or until the disks are cool and nicely firm but not hard).
Prepare your rolling surface. Sprinkle tapioca flour over your rolling surface. Also sprinkle flour over your rolling pin. When the disks are chilled, remove the first disk of dough from the fridge and place on your prepared rolling surface and sprinkle top of dough with tapioca flour. The key to successfully rolling out gluten-free pie dough is to go slow. When I say slow, I mean SLOW. And with a light touch. If your dough starts cracking, slow down and don’t press so hard with your rolling pin. With your rolling pin, carefully and patiently roll out the dough into a 12″ circle (it should be at least 3″ larger than the top of your pie pan). If the dough sticks to the rolling pin, add more tapioca flour.
NOTE: the dough should be cool but not too cold. It should roll fairly easily and should not break while you’re rolling it. If it does break a bit, don’t worry–breaks are easily fixed by smoothing the dough over the breaks. If it seems too cold and you’re really having to work hard to roll it and it’s breaking a lot, step back and let it warm up a little bit before you continue. Alternately, if the dough is floppy and seems to be “sweating,” it is too warm and should be refrigerated for awhile longer
In the next step, you are going to roll the dough around the rolling pin in order to transport it to the pie pan. In order to do this, sprinkle tapioca flour over the entire surface of the pie crust dough. Now, put the rolling pin on top of one side of the dough. Wrap the dough around the roller until you’ve gotten all of the dough onto the pin. The dough should roll easily around the pin without any breaking.
NOTE: again, if the dough breaks a lot while you’re rolling it around the pin, it’s a bit too cold. Step away and let the dough warm up a bit before proceeding
Lift the pin with the dough rolled around it and put on the top of your pie pan
Unwrap the dough from your rolling pin onto the pie pan so the pan is covered evenly. Now carefully press your dough into place. Proceed slowly, starting with the middle bottom of the pie pan and working out to bottom corners and then up the sides
When you get to the rim, press the dough onto the rim. Finally, press down and carefully tear off any leftover dough (set these scraps aside–you will use them later)
You now have the bottom crust dough in place
Place your pie pan with the bottom crust dough in place into the refrigerator while you roll out the top dough.
Preheat your oven to the temperature required for your chosen pie filling.
Roll out the top dough the same way you rolled out the bottom dough.
Remove pie pan w/dough from refrigerator. Place filling inside it and dot with cold butter pieces
Roll top crust dough onto your rolling pin just as you did with the bottom crust dough. Transfer and unroll over the top of your pie filling
Carefully press top and bottom crust dough together at the rim to form a seal. You can create a decorative edge by pinching the dough together with your thumb and forefinger of one hand and the forefinger of the other hand. Or, you can carefully press down along the rim with the tines of a fork. Be sure you’ve created a good seal–any unsealed portion will leak filling all over your oven floor during the baking process
Now make slashes in the top crust dough to create air vents for steam to escape during the baking process. I usually do two levels of them–the top row alternating with the middle row–to make it decorative.
If you are so inclined, roll out some of the leftover scrap dough and cut out cute designs to put on the top of pie. For example, for an apple pie, I cut out an apple with a leaf:
Also, if you want a little bit of a glaze on top of your pie, I recommend using some beaten egg to brush on the top and then sprinkle with granulated sugar. It will create the effect of the top photo of this post.
Now your pie is ready for the oven! Your baking time and temperature will depend on your filling. I usually bake apple pies for 10 minutes at 450 degrees and then lower the temperature to 350 and bake for another 35-45 minutes.
Enjoy!
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{ 57 comments… read them below or add one }
Hey Jeanne! I made your pie crust to make a gf apple pie. A-mazing!!!! Thanks for another awesome recipe. =0)
http://lovinglifeslittlemoments.blogspot.com/2010/09/gluten-free-apple-pie-with-crumb.html
Kelly:
Oh, I’m so glad! And I’m glad you found me over here. I’ve been meaning to email you and let you know! Yay!
–Jeanne
This is an incredibly tender, tasty pie crust (much better than many wheat crusts I’ve had the misfortune of eating). Thanks so much, Jeanne.
Oh, I’m so glad René!! Thanks for letting me know!!
–Jeanne
I am not sure what happened, but my pie did not turn out very well. I found it impossible to roll the pastry onto the rolling pin as it fell apart. It wasn’t too cold as I only had it in the refrigerator for 15 minutes. Maybe I didn’t add enough water? I didn’t find the crust flaky nor did it taste outstanding either. In other recipes I have used a bit of xanthan gum which seems to hold the crust together better. The only thing different that I did was to use organic shortening instead of butter; could this cause the above problems?
Thanks!
Dean:
Oh, no! Sounds like nothing went right for you on this one. My flour mix does have xanthan gum in it–did you use that mix or another mix? Also, organic shortening is fine. It does create a more brittle crust, but that is actually nice when it’s baked because it’s a bit more flaky. It’s odd that the crust didn’t taste good and it wasn’t flaky. By default, both of these things should have been in place–gf pastry is actually more flaky than wheat pastry–and my flour mix should taste pretty much like wheat crust.
I have some questions for you:
1) did you use my flour mix? If yes, did you use fresh flours?
2) did you use another mix–or did you use my my with other substitute flours
3) did you make any other substitutions?
Thanks!
–Jeanne
Hi Jeanne,
I had on hand all the ingredients to create your GF mix, then proceeded with the recipe. Since I have been playing around with pie crust recipes for a few months now, a few of them are 3-6 months old, is that too long? I used regular vinegar instead of apple cider vinegar. Everything else is the same. I have since used the ingredients in the pie crust recipe that I have been using, and it tasted fine. I guess it is possible that I did something wrong…
Dean: Greetings! And agh. I didn’t answer your questions. Your flours should be fine–smell them to make sure they don’t smell bitter. If they smell bitter, then throw them away. And regular vinegar is fine, too. Let’s see–did something go wrong? I can’t see from your comment. Let me know! Thanks!
I made an apple pie and the dough was easy to roll out. I used your mix and I weighed the ingredients. When I tried to roll the dough around the rolling pin it did not grab on but hung down. The taste and look of the crust was great. The texture of the crust was crumbly and not flaky. We still enjoyed it. Do you have any idea what I did wrong since it wasn’t flaky? Thank you.
Sue: I just had this problem last night–and it was because I weighed the ingredients instead of measuring by volume. It turns out that my gram weights for the flour and for the butter were incorrect–gah!! The correct gram measurement for the flour should be 350g–not 330g. The correct gram measurement for the butter should be 230g not 115g. I’ve now changed both. I’m so sorry that this caused you problems. I am planning to write a quick note about it to alert people to the problem.
Love your blog! Working on TG recipes. Glad I didn’t try this until the measurements were correct. lol
Thanks for all your hard work.
Joy: Oh I’m so glad. And yes, I’mg glad you waited too. Please note that the cup measurements were always OK. Thank goodness…:)
I have tried this recipe three times now. I have a dairy allergy so I subbed palm oil for butter the first two times and margarine the third. Each time I had to use significantly more water to make the dough even hold together (11 TB with palm oil, 10TB with margarine.) The first time, something strange happened and the crust “leaked” palm oil all over the oven (smokey mess, that!). I thought maybe I should used less oil, so second time I used 200g instead of 230. No leaking, but now the crust was a bit tough. Today made it with margarine, also 200g, still came out a bit tough.
SO I came back to make sure I transcribed correctly. Since I live in Germany, I generally weigh my ingredients. All was correctly transcribed. Then I tried measuring and weighing a cup of your mix. By my scale it weighs 115g for an American cup. For 2 1/3 cup, that would be about 270g (as opposed to 350g). Could it be that’s why I need so much water? But I am also wondering what this weird leaky oil thing is, too. Maybe something to do with the lack of water in palm oil?
Last, just read about the “vodka” crust recipe on Serious Eats. I am wondering how it would translate to a GF pie crust.
Any thoughts on any of this would be most welcome!
Kelly: Hm. The water thing is interesting. It indicates to me that your kitchen has a very dry atmosphere (which wouldn’t be that weird this time of year) or that your flours are absorbing more water. What flours are you using? If you’re using primarily whole grain flours, those are going to absorb more water than my mix, which is has more starch. If not, what ones are you using? Also, the crust leaking oil is weird–what kind of pan were you using that it went all over the oven floor? Also, 230 is the correct amount of fat.
The toughness comes from not enough cold fat in between the layers to melt, send out steam, and create the flaky layers. Is your fat melting before you bake the crust? If so, the melting process before baking saturates the flour, thus eliminating the fat melting in the baking process between the layers.
Also, vodka has the same effect as vinegar–it slows down gluten development. It’s not really that important to gf pie crust, but I does seem to add a bit to the crust.
Gf crusts are normally fairly flaky no matter what you do, so I’m intrigued with the tough crust thing.
Let me know the answers to the questions above! I want to help you solve this!!
Hi! Thanks for your reply!
I am using your GF blend as written, measured by weight. It is possible that my flours act differently since I am using German brands. My tapioca starch looks particularly more fluffy than I remember from the US. (I use a Thai brand because that’s all we get here.) And it has been pretty dry around here the last (freezing cold) month or so.
This last crust (with margarine) I blind-baked with beans for weight, and it did look like the fat soaked through the flours where the beans were. But this was with margarine, which is already a bit soft, even though I buy a brand that comes in a bar. It is noticeably softer than palm oil, which is noticeably harder than butter. Hmmm. Is it possible that palm oil has a lower melting temperature than butter or something? Oh that would be a bummer since I have very few nondairy, nonsoy alternatives, and I really, really like pie!
I think I used a glass pie pan for the first crust that leaked everywhere. Maybe the glass did not heat fast enough in the oven? It ended up on the oven floor because I made a ginormous crimped edge because I was making pumpkin pie and I wanted to add a little extra pumpkin to the custard. It was weird because I made little crackers out of leftover dough and they did not leak.
I used the second dough for a tartelette, so the dough was just on top, and the last one in a metal pie pan. I switched to margarine because I thought maybe the palm oil was the problem. I still have half in the fridge. Maybe it needs to be colder because the margarine is softer? I will take it out tomorrow and see if I can judge when it’s warmed enough, but not too warm. I have a 50 degree storage room…maybe I should move it there to “warm” up. We keep our house is so cold (generally around 60 degrees) in winter I haven’t been particularly attentive to the temperature of the dough. It handled quite well on the rolling pin, but maybe it was too warm for my butter replacements?
Too bad about the vodka. I thought maybe it was a way of getting the dough a little wetter without actually using water, assuming that extra water makes tough dough…and seeing as the alcohol evaporates. I don’t have a CI subscription, so I didn’t read the science behind it’s use. But if tough dough is more a factor of fats, then maybe that is my bad luck. There’s still coconut oil to try, but I think it also has a fairly low melt point.
Kelly: I’m not sure what to say. One thing I forgot to ask: did you put the xanthan gum in the flour mix? If you did, I guess it could be that the German brands are so different that they yield different results. But, somehow that doesn’t feel right. Have you checked to see that the temperature of your oven is what you think it is? If not, I would get an oven thermometer and do some quick tests. Oven temperature has been one of the biggest sources of baking problems for my readers. If that’s not the problem, I would look at the fats. The shortening should be fine. When I use palm oil shortening in my crusts, it comes out fine. So, I don’t think it’s the palm oil per se.
Also, make sure the pie crust is cold when it goes into the oven. Your crust should never be at lukewarm room temperature when it goes into the oven (or ever)–that will make the fat melt into the flour and then create a tough crust. For this situation, I would counsel that you make sure the crust dough is always cold.
Also, I have much better luck with glass pie pans than with metal pie pans. Glass is more conducive to flaky crusts than is metal.
I hope this helps!!
Sorry it took me so long to get back here…not much pie making going on lately, but I will give it another shot soon. I did make sure to refrigerate the last crust before blind-baking, and that seemed to help. That was part of the last crust batch, though, so I haven’t tried again with a new round of dough. BTW, xanthan gum is really hard to find here, so I use Bob’s Red Mill, which I order online and pay outrageous shipping fees to have it sent here. (I often sub guar gum, but not when I am trying new recipes.) And I looked up the melt point for palm oil, and it is exactly the same as butter, so you are right that it is likely not the problem. (whew!)
Unfortunately, I think you might be right that the main problem might be my oven. It is smaller than an American oven, and not terribly efficient (takes a long time to preheat). My working theory is that the small oven capacity means it cools down fairly quickly when I open the door to put things in, and takes some time to return to temperature due to the inefficient (eh, cheap?) elements. I am wondering if I put my big cast iron fry pan in there to preheat, maybe I can put the pie pan in that, which might help keep the temperature from fluctuating so much? My oven thermometer is not of the instant read variety, so it is hard to tell exactly how fast/slow the temps rise and fall. A new oven is not in the budget at the moment, although I wish it were! (Don’t even get me started on how much I hate my stove, too…)
Thanks for the help, though! I hope to figure it out soon. I love how simple your mix is. I do get sick of mixing up thirty kinds of starches and flours, some of which are difficult to source, just to make a snack.
Kelly: Hm, it does sound like the oven might be the culprit. If the temperature isn’t consistent, you’re not going to get a crust that bakes well. The cast iron pan idea is interesting, but it doesn’t sold the problem of needing a consistent temperature the whole time. Good for you for sticking with it, though!! And I’m so glad you like the mix!
Goodness gracious, I made this piecrust last night, for an apple pie, and it was absolutely scrumptious!! Maybe better than some traditional piecrusts I’ve had! I used a “sweet” sorghum flour instead of the custom mix you recommend, just because I had it on hand. Fantastic! I only used 2 T of water, and it seemed pretty wet at that point…. I did have some real trouble with rolling out and then transferring the dough – I ended up doing a somewhat unattractive patchwork just to get the darn thing in the oven, but it didn’t look too bad after it baked, and it tasted amazing. Thank you!
Redweather: Yay! I’m so glad you liked it! I’m going to put up extra instructions. Many people are having problems with the rolling out. Thanks for the feedback!
Any suggestions for making the pie crust with coconut flour or as part of the GF all purpose flour mix?
Christine: You know, I haven’t worked with coconut flour, so I don’t have any advice for it. I would say experiment and see what happens. Maybe substitute it for the white flour in my mix and see what happens? If you do that, let me know how it goes!
This pie crust worked SO well, thank you so much for the recipe. I made a savory version, so I left out the sugar, increased the salt to 1/2 tsp and added about two teaspoons of chopped rosemary. I also halved it since I only needed a bottom crust. It had a great texture and a nice flavor, and usually I am not a fan of pie crust of the gluten or gluten free variety. I especially liked that it wasn’t at all greasy.
I made this in the food processor, which worked fine, and chilled it in disc form overnight since that worked for my schedule. I let it sit outside the fridge for about 40 minutes before attempting to roll.
I rolled the dough on tapioca dusted waxed paper and had a piece of plastic wrap between the dough and my roller. I had a bit of tearing on the edges, but nothing that couldn’t be patched up neatly. I am really bad at rolled doughs, so that’s all caused by my lack of skill!
Erin: I’m so glad!! Yay! I think the rolling is tricky, so you did well!
I made this crust yesterday and it was fantastic. I have made a lot of BAD GF pie crusts from other recipes. This one was, thankfully, a glorious exception. I actually made crostatas with the dough and filled them with fresh peaches and blackberries. Will be blogging about them soon! thanks again for a wonderful recipe! I can’t wait until I can make real pie again for the holidays!
Rebekah: oh, I am so glad–yay!
this looks awesome! I really hope to try this. is it possible to replace the gum with anything else? ):
great blog btw, I love all these gluten-free recipes, and all your little tips make me feel more confident about baking! thanks!
Shu Han: thanks! I’m so glad the blog is helpful for you!! Actually, there really is not a good substitute for gluten other than gums (contrary to other information floating around out there). You can try guar gum instead if you want to.
Just tried your gf pie crust to make our son (11) apple bars (apple slices). It is kind of a pastry type thing that our family loves. It isn’t exactly like I want it to turn out but will work with it some more.
He loved them ate three pieces even after a big bowl of cereal and toast. Yes, I have found a gf bread that comes out good, will also be trying your bread recipes. Can’t wait to try your hamburger buns, that is something he really misses. (We just found out he needed to be gf last Feb.)
Thank you for your site. I just found it and have passed it on to a couple of others in need of gf recipes.
Hi Jeanne
I’ve been baking gluten free goods for 12 years but had never attempted pastry before. I used your recipe, omitting the sugar, to make a steak and mushroom pie which was absolutely delicious. My non-GF partner thought it tasted just like a normal shortcrust pastry.
I had issues trying to roll out the dough – it kept cracking even when I went slowly as instructed and let it warm up. Eventually (in desperation) I added an egg and mixed it through, resulting in a mixture that seemed absurdly wet, but with plenty of tapioca starch it rolled out without cracks and was absolutely beautiful after baking. Fluke? I also blind baked the base, which I notice your method doesn’t include.
Thanks so much for sharing your experience and thoughts, and long live the gluten free blogosphere!
Hi Rob! Yes, rolling out the dough can be tricky. Sometimes I roll it out easy-peasy, other times it doesn’t cooperate. Sigh. One thing that is helpful if you have too many breakage issues is to roll it out between two sheets of waxed paper or plastic wrap. The paper/wrap naturally keeps the dough from breaking. You might want to try that. Also, yes–I should include instructions that it can be blind baked. Thank you so much for your comments and your experiences!
I have a question! I will be making your GF crust for pumpkin pie.. Wondering if this base recipe makes enough for the bottom of the pan? or, does it double and give you enough for the top and bottom? My question is, should i cut the recipe in half so I don’t have a top and bottom. I just need a bottom. lol. Please let me know!
Megan: This recipe gives you enough for a top and a bottom crusts. Instead of cutting the recipe in half, I usually make the whole thing, line two pie pans with the crust, and then wrap and freeze the second pan for later use I have an extra, cheaper metal pan that I use for this purpose.
Also, happy baking!!
Thank you! Great idea!
Hi, My family is nut, peanut, dairy, soy, and gluten free. If I substitute shortening with olive oil, is it going to work? If so what should be the proper measurement?
Thaks
SMK: No, olive oil won’t work in a pie crust because it is liquid at room temperature. You need a fat that is solid at room temperature. What happens in a pie crust is that the solid fat melts during the baking process, creating pockets between the flour layers. That’s what makes it flaky. If you use a fat that is liquid at room temperature, it will just soak into the flour, creating a tough crust. I would use lard (which creates super-flaky crusts) or a soy-free shortening. I use Earth Balance Soy-Free Natural Buttery Spread (my daughter has been diagnosed as soy-allergic, so we can’t do soy,either). Happy baking!
Thank you for taking the time to explain it to me.
My pleasure!
Looks great! I can’t wait to try it. Thank you, Linda
Really want to make a GF apple pie for my GF boyfriend and his GF dad who will be over for Thanksgiving. I won’t be able to get all the stuff for the special flour mix. I have a box of GF flour, I believe from Whole Foods. iI saw in some of your other comments that it may not have worked as well for people who didnt use the special blend. Do you think I have a chance at this?? Thank you!
Jessica: Does the premade mix have xanthan gum? If not, add 1/4 tsp per cup of flour. Otherwise, go for it!! Happy baking
!
Hello, on your recipe for the pie crust it says 21/3C & 350G. Can you tell me how much you would need using measuring cups such as 1 cup, 3/4 cup etc. Also, when you talk about tapioca flour is that just the little box where you see puddings and such or is it a flour? Very new at this and hoping to make a wonderful pie. Thanks so much…
Kathy: 2 1/3 cups is between 2 1/4 cups and 2 1/2 cups. Most measuring cup sets come with a 1/3 cup measure. Also, tapioca flour is also known as tapioca starch. I’m not sure what the box is that you’re talking about. Happy baking!
Was wondering if you can freeze crust, then pour your pie filling in crust freeze it and bake later? If this is possible what changes for cooking time would you recommend for frozen pumpkin and cherry pie? In one of your posting you said of lining a foil pie pan wrap and freeze to use later, is it baked before freezing? When dough comes out of freezer does the dough get soggy? I am pretty new to GF and have not tried doing a pie yet. I have seen several great sounding recipes on your site to try out. Thank you for sharing these.
Gloria: I often line a metal pie tin (which I don’t normally recommend) with the pie crust dough (unbaked) and then freeze for the future. I don’t recommend filling the pie crusts–the filling and the crust will defrost at different times and get weird. When it comes time to bake the pie, I let it defrost in the fridge for a few hours and then proceed as I normally would with the pie.
I tried variations on this twice.
My goal was dairy free as well, so on the first try, I used 50/50 mix of coconut oil/cold olive oil in the food processor. The crust came out “crunchy”. It was yummy, but more like a coconut cookie. Coconut
flavor was there, but not overpowering. I think the shortcoming was the olive oil melted too quickly and all fat separation was lost.
On my second try I forgot the mochiko flour in my mix. This time I used
EarthBalance shortening sticks (palm, soy, canola mix), along with about
30 grams of coconut oil. also, a pinch of stevia instead of sugar. Food
processor again and it did not mix well at all. It never achieved
“pebbledom” and went straight into a ball that really seemed way too
homogenous and smooth to be flaky. I never even added water, as it
already seemed too “moist”. My theory is that the coconut oil’s melting
point is also too low and it blended in too well.
The dough rolled easily, much more easily than the first try, but it didn’t
want to be moved to the pan. I didn’t wrap it on the pin (never needed to
with wheat), so I need to try that next time.
The crust came out what I called it “powdery”. Not tough, but
more like those dry crusts of sand you find on the beach that crumble to,
…well, sand, when you pick them up. It was not at all unpleasant, just
unusual, and not exactly flaky. Next time, maybe no coconut.
Flavor was as good as anything I’ve tried.
ps. Cane free, maple, agave, honey, stevia, meyer, Honeycrisp and Black
Arkansas filling. Cinnamon and nutmeg. Yum.
Michael: Thanks for the updates! Yes, it is tough to do an olive oil crust–because the fat soaks into the flour, eliminating the whole flour-fat separation that leads to flakey crusts. I think you can try 100% coconut oil and see how that works. The Earth Balance sticks are good, but it might be worth your while to freeze them before using–they are softer than butter in the first place, which makes them tricky to work with. And no need to wrap the pin with the dough if you can get it to the pie pan in another way. That’s just the transportation method I like.
Sticks were frozen. They were actually too hard and the extra work
fighting with them might have liquified the coconut. I think I’ll skip
the coconut next time.
What about hand cutting sticks before adding to flour, to jump start the “pebbling”?
Michael: yes, I think that would be fine.
I like to grate frozen butter using the large holes in a grater when making pie crust. This would probably work for your “frozen sticks” as well.
Jeannine: Good idea!
My third try yesterday. No coconut. Frozen Earth balance sticks
(@Jeannine: brilliant. The cheeze grater cut the frozen earth balance sticks perfectly). An extra half teaspoon of xanthan gum.
“pebbled” the dough by hand this time, then dropped the mix
in the cuisinart to mix in water and make a ball.
Still find the dough hard to handle though. Not pliable to transport into/onto the dish: it breaks to pieces and must be puzzled back together.
Crust was absolutely delicious. Flaky and light, great flavor. The only improvement I could imagine would be butter instead of palm (just plain tastes better), but was making dairy free for a lactose intolerant group. Even still, texture was uncompromised, maybe better than butter.
Finally thought. Not liking Granny smiths in pie. Too one-dimensionally tart. I prefer a more “complex” apple.
For dairy, gluten, soy allergies, would goat butter work the same as the dairy butter does? It is great in cookies.
Cathy: Yes, I think goat butter would be fine as long as you can tolerate it.
I have to say this is by far the very best pie crust (gluten free) that I have found. Thank you! My own crust is made with wheat flour and, canola oil, milk etc. My version that took years to perfect to flakiness not clay disc like. LOL I now care for 3 young men that are GFCF and any type of crust has been a challenge – back to the clay disc like crusts. Well thanks to your recipe I made my guys an awesome flaky apple custard pie that was perfection!
I did not use your flour mix but only white rice flour plus 1 1/2 tsp. guar gum and soft tub margarine, not hard. It didn’t roll around the pin to move to the pan but I pieced it all together and it was fine. Since my pie does not use a top crust I was able to make two pies and crumbled the extras on top. Delish!!
Oh and yes I giggled all night over the “snail & butterfly” lol but it worked.
This recipe has been added to my collection not only for my guys but for my personal use also.
Thank you, I am going to check out what else you have, I now need to perfect my GFCF bread
Blessings,
Cynthia
Cynthia: Yay! And I know–I totally crack myself up with the snail and butterfly thing!
You are my hero!! You have saved me with all your gluten free recipes and they are easy to follow. My daughter was put on a gluten free diet and I had no clue what I was doing. I just made this crust and you can’t even tell it’s gluten free!!
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