Pie Crust, Gluten-Free Post Rewritten to Include Updated Directions

by Jeanne on August 29, 2013

Pie, Gluten-FreeHey all!  I’ve updated my Pie Crust post in order to include updated directions.  Pie crust is one of the recipes I get the most questions about and I thought it would be helpful to rewrite it to answer the most common questions.

PS: I seem to have some sort of curse when it comes to this recipe.  Once again, I realized that the gram amount of the flour in the recipe was slightly wrong until today (5/17/14).  The correct weight is 325 g (not 350 g).

PPS: You can roll the crust out between 2 pieces of plastic wrap if you prefer.

Happy baking!

 

 

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{ 2 comments… read them below or add one }

Jill August 29, 2013 at 8:52 pm

This is very similar to a pie crust recipe taht I’ve been using for a while but I have never been able to make small tart shells with it. Is this dough strong enough to make a tart shell in a muffin tin they way wheat doaugh does?

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Jeanne August 30, 2013 at 12:46 pm

Jill: Yes, I use it for that purpose all the time. Just be sure that you’re rolling it at the right temperature. This is what I use for my mini-mincemeat pie recipe in my cookbook. Works like a charm.

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