Put together an additional flaky, gluten free pie crust if you comply with this recipe. No matter pie you are craving, that is the one gf pie crust recipe you want.
Soar to RecipeGluten free baking doesn’t need to be a bore, particularly if armed with a spread of scrumptious, simple gluten free recipes that get the feel excellent. Though cooking for a gluten free eating regimen requires a change in just a few components, my vary of versatile gluten free (gf) flour mixes will be utilized to only about any recipe on the market – with spectacular outcomes.
Take, as an example, perfecting the home-baked pie crust. In case you are including a scrumptious apple or pecan pie to your gluten free baking repertoire through the fall or winter, or a no-bake pie through the summer season, you’ll positively wish to strive my recipe for a light-weight and additional flaky gluten free pie crust.
This excellent pie crust is tender and flaky the place it counts, rolls out completely each time, and you need to use it for single or double-crust pie recipes. I promise that when you’ve obtained the cling of it, you’ll by no means accept any of these dry, pre-made, store-bought pie crusts once more.
Widespread pie crust challenges and options
Pie crust can both be too robust, soggy, or too crumbly, or the perimeters can shrink throughout baking. A disappointing pie crust is usually the results of including an excessive amount of or too little moisture, overprocessing the butter so it melts into the flour moderately than increasing into it within the oven, not permitting sufficient time for the dough to relax, or underbaking it in an oven that’s not sizzling sufficient.
Find out how to make the proper gluten free pie crust
I discover that the frequent methodology of constructing the pie crust into “pea-sized items” tends to make more durable crusts. So I do not advocate making this pie crust utilizing something aside from a bowl and a spoon: a stand mixer will be helpful however does run the danger of making too-small items of butter, and I wouldn’t advocate a meals processor both (should you should use a meals processor, course of the dough as little as doable!)
Working with a bowl and spoon makes it doable to create giant however flat and strong items of fats which can be evenly distributed all through the uncooked dough, which is the way you get these fabulous flaky layers!
How do I stop the crust from changing into soggy?
Whereas getting your temperatures and components proper helps resolve different texture points, parbaking your crust for ten minutes helps keep away from soggy pie crusts.
If you happen to’re parbaking your crust, as directed within the full pie crust recipe beneath, you will know it is carried out baking when it is extremely calmly golden brown on the perimeters. The underside of the crust must be much less shiny however not browned; the browning occurs if you’ve crammed the crust together with your filling of alternative and completed baking the pie.
To par-bake your crust, line the crust with parchment paper, fill it with ceramic pie weight or dried beans, and bake it at 375°F for 10 minutes. Take away the parchment and the pie weights, and return the pie to the oven to bake uncovered for about one other 2 to 4 minutes or till the underside of the crust is pale and not shiny. Proceed with the pie filling recipe of your alternative.
To blind bake the crust, which you’d do should you aren’t going to bake the pie once more and as a substitute fill it with a no-bake filling, cowl it simply the identical, with parchment and pie weights and bake for 10 minutes at 375°F, similar to par baking. Take away the parchment and pie weights and bake once more, however this time return the pie to the oven for about one other 7 minutes, or till even the underside of the pie is beginning to tackle some gentle brown shade. Let it cool utterly earlier than filling as instructed by no matter no bake filling you select.
The “science” behind an additional flaky gluten free pie crust
Add bitter cream
The key ingredient that makes this gluten free pie crust so effortlessly flaky is the bitter cream. My recipe requires 120g of full-fat bitter cream – ideally chilled. Why? As a fatty, creamy, and tangy dairy product, bitter cream provides fantastic richness and moisture to any cake or baked merchandise with out thinning the batter like water, milk, or buttermilk would.
Skinny pie pastry can grow to be arduous and leathery, so that you want simply the correct quantity of moisture to make sure the pastry dough sticks collectively if you roll it out or crimp the perimeters. Bitter cream is ideal for this.
Maintain components chilly
As with most baked pasties, protecting all of your pie crust components chilly (or chilled) whilst you’re working with them can be key to reaching the proper flaky texture.
When uncovered to the warmth of the preheated oven, the chilly components, particularly the added fats (often butter, or typically lard, strong coconut oil, or shortening), evaporate and push out the encircling dry components, creating flaky, crispy layers.
I begin with strong chunks of butter, which I then coat within the dry components earlier than flattening them with my fingers, to maintain the fats chilly. I additionally use a variation of my gluten free pastry flour with added cornstarch and milk powder for additional lightness and tenderness.
Prime suggestions for the proper gluten free flaky pie crust
My primary rules of flaky pastry-making stay the identical:
- Start with comparatively giant chunks of butter (no pea-sized bits, please!), coat them in dry components, after which flatten them between your thumb and forefinger. That manner, when the butter melts a bit as you are working with the pastry, it would agency again up if you chill the formed pastry.
- Fairly than utilizing ice water to carry the dough collectively, use bitter cream, which will even add tenderness to the dough that’s like nothing else.
- Make sure you carry the pie crust up and into the underside and sides of the pie plate moderately than making an attempt to stretch it. That’ll hold it from shrinking throughout baking.
- I’ve included directions for par-baking the crust within the full recipe beneath, however your gluten free pie recipe could or could not require that step.
If you happen to’re a visible learner, I’ve created a how-to video to assist present each stage of pie-crust making. It additionally explains how you can easy and roll out the chilled dough and form it within the pie plate.
Find out how to crimp the perimeters of your pie crust
There are just a few methods to brighten a baked gluten free pie – one in all them is to crimp the perimeters. To do that, place the thumb and forefinger of 1 hand about one inch aside on the sting of the pie crust pointing from the within out.
From the surface in, press the knuckle of the forefinger of your different hand within the middle of the opposite two fingers.
Gently pinch the within fingers collectively across the exterior knuckle. Transfer round the entire perimeter of the crust, repeating the method inch by inch, and you will have a lovely crimped edge.
Personalizing your gluten free pie crust: substitution options
My additional flaky gluten free pie crust will be modified simply for different dietary necessities.
Gluten free, dairy free crust
I typically get requested about making this additional flaky gluten free pie crust dairy-free. My first and greatest suggestion is to make use of keep away from utilizing bitter cream in any respect by following the alternate recipe listed beneath for “how you can make a gluten free pie crust with out bitter cream.”
Make sure your all objective gluten free flour mix is dairy-free, as nicely, if you are going to make that recipe dairy-free. Though I usually advocate my utilizing my gluten free pastry flour mix in pastries, it incorporates milk powder, so be sure you use coconut milk powder to make the mix dairy-free, or just use a dairy-free all objective gluten free flour mix like Higher Batter.
If you would like to stay with this recipe utilizing bitter cream, I might strive the identical swap for butter, and check out changing the bitter cream with both Greek-style (strained and thickened) plain non-dairy yogurt, or non-dairy bitter cream.
Gluten free, vegan crust
The one animal merchandise on this or the opposite pie crust recipe are these derived from dairy. Since there isn’t any meat and no eggs, should you comply with the directions for making this recipe dairy-free, it would even be vegan.
Find out how to make a gluten free pie crust with out bitter cream
To make this recipe with out bitter cream, you will want a distinct ratio of components, with ice water rather than bitter cream. The suitable ratio of every of the components for every single crust is:
- 1 1/2 cups (210 g) all objective gluten free flour (together with 3/4 teaspoon xanthan gum)
- Scant 1/2 teaspoon baking powder
- Scant 1/2 teaspoon kosher salt
- 6 tablespoons (84 g) chilly unsalted butter, diced and chilled (alternatively, use Spectrum nonhydrogenated vegetable shortening or Miyoko’s Kitchen model vegan butter, in case you are choosing dairy-free).
- 3/8 cup (3 fluid ounces) chilly water, iced (plus extra as needed; ice doesn’t depend within the quantity measurement)
Multiply all of the components by two (2) to make two pie crusts for a double-crust pie or two single crusts for two single crust pies.
The directions for making this model with out bitter cream are practically equivalent to creating the crust with bitter cream as described totally within the recipe beneath. Merely comply with the identical directions by step 2, and use these directions for steps 3 and 4:
Step 3: Create a nicely within the middle of the dry components with the butter shards, and add 3/8 cup (3 fluid ounces) of ice chilly water (with out the ice). Utilizing a big mixing spoon, combine the components collectively to moisten the dry components. The dough must be shaggy and considerably crumbly.
Step 4: Knead the dough along with clear palms till it begins to come back collectively. Add extra ice water by the teaspoon as needed for the dough to carry collectively. Add the water rigorously, by the drop, and solely to the components of the dough which can be dry, crumbly, and utterly with out moisture, and gently knead it in with clear palms.
Easy and form the dough simply as described within the recipe beneath. All the opposite directions are equivalent.
Strive my recipe and let me know what you suppose
My flaky gluten free pie crust recipe is nearly fail-proof and loved by many avid bakers who’re residing and thriving on a gluten free life-style.
In case you are new to a gluten free eating regimen, find out about all of the many advantages of following a gluten free life-style. You’ll discover a variety of scrumptious recipes on my weblog to ease you into cooking and baking, gluten free.
FAQs
Sure, this additional flaky gluten free pie crust dough will be wrapped tightly in plastic and chilled for as much as three days in your fridge earlier than you’re able to make your favourite gluten free pie recipe. If it appears too arduous to roll with out cracking, enable it to take a seat within the plastic wrap at room temperature for a couple of minutes to heat up earlier than you try and roll it once more.
I’ve used this additional flaky gluten free pie crust for my basic apple pie recipe, pecan pie recipe, chocolate chip pie recipe, and coconut cream pie recipe – all of them gluten free! You may as well bake up the very best of summer season’s stone fruits and fill this beautiful crust with all of your favorites.
Merely retailer your baked or unbaked pie crust or dough within the freezer for 2 months, or till you want it. Make sure you wrap it very tightly in freezer-safe plastic earlier than freezing so it doesn’t dry out. Let it gently defrost within the fridge in a single day earlier than rolling it out, parbaking it or including your filling in preparation for baking.
The key to an additional flaky gluten free pie crust is including a little bit of chilly bitter cream to the combination. The bitter cream’s high-fat content material and tangy acidity assist create additional tenderness with out compromising any layered flakiness.
Sure, you’ll be able to bake this crust in a glass pie pan, which is able to permit you to see the underside of the crust and precisely decide how a lot it has browned. Baking in glass is just like baking in porcelain, as each retain warmth very nicely, so watch rigorously to make sure you do not burn your crust.
I do not advocate making this pie crust utilizing something aside from a bowl and a spoon, since that makes it doable to create giant however flat strong items of fats which can be evenly distributed all through the uncooked dough. That is the way you get these layers!
The frequent methodology of constructing the pie crust into “pea-sized items” tends to make more durable crusts. If you happen to should use a meals processor, course of the dough as little as doable. If you happen to do determine to make use of a stand mixer, use the paddle attachment and do not overmix!
If you happen to’re parbaking your crust, as directed right here on this gluten free pie crust recipe, you will know it is carried out baking when it is extremely calmly golden brown on the perimeters. The underside of the crust ought to solely be much less shiny, however not browned, which is able to end if you fill and end baking.
Additional Flaky Gluten Free Pie Crust
Put together an additional flaky, gluten free pie crust if you comply with this recipe. No matter pie you are craving, that is the one gf pie crust recipe you want.
Yield: 1 10-inch pie crust
Forestall your display screen from going darkish
Elements
- 1 ½ cups (210 g) all objective gluten free flour mix I extremely advocate Cup4Cup, my Higher Than Cup4Cup mix, my Mock Cup4Cup, or my Higher Batter Pastry Hack mix, plus extra for sprinkling
- ¾ teaspoon xanthan gum omit in case your mix already incorporates it (use a heaping 3/4 teaspoon)
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons (84 g) unsalted butter roughly chopped and chilled
- ½ cup (120 g) bitter cream full fats, ideally, chilled
- Ice water by the teaspoonful as needed
Directions
Make the pie crust dough.
In a big bowl, place the flour, xanthan gum, baking powder and salt, and whisk to mix nicely. Add the chopped and chilled butter, and toss to coat it within the dry components.
Flatten every chunk of butter between your thumb and forefinger to make flat shards of butter, coated totally in flour.
Create a nicely within the middle of the dry components with the butter shards, add the bitter cream, and blend to moisten the dry components with the bitter cream. The dough must be shaggy and considerably crumbly.
Knead the dough along with clear palms till it begins to come back collectively. Add ice water by the teaspoon provided that needed for the dough to carry collectively.
Flip the dough out onto a sheet of plastic wrap, and press right into a disk as you shut the plastic wrap across the dough. It is going to nonetheless appear tough. Place the dough within the fridge to relax for half-hour.
Preheat your oven to 375°F. Grease a 9-inch steel pie plate generously and put aside.
Easy out the chilled dough.
As soon as the dough has chilled, flip it out onto a calmly floured piece of unbleached parchment paper. Sprinkle the dough calmly with extra flour, and roll it out right into a rectangle that’s about 1 inch thick, shifting the dough often and sprinkling it calmly with flour if it begins to stay.
Fold the dough over on itself such as you would a enterprise letter. Sprinkle the dough once more calmly with flour, and roll out the dough as soon as once more right into a rectangle about 1 inch thick.
Twice extra, take away the highest piece of parchment paper, sprinkle calmly with flour, and fold the dough over on itself such as you would a enterprise letter.
Form the dough within the pie plate.
Roll out the dough into an roughly 12-inch spherical, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin after which unroll it over the ready pie plate.
Trim the roughest edges of the crust with kitchen shears. Carry up the perimeters of the pie crust gently to create slack within the crust, and place the crust into the underside and up the perimeters of the pie plate.
Tuck the surplus pie crust beneath itself, and crimp the sting gently all the way in which across the crust by pinching the dough at common intervals with one hand, and making a crimped impression with the forefinger of the opposite hand. Cowl the pie crust with plastic wrap and place it within the fridge to relax till agency, at the very least half-hour (and as much as 3 days).
Parbake the crust.
Take away the pie crust from the fridge and unwrap and discard the plastic. Pierce the underside of the pie crust throughout with the tines of a fork.
Place a sheet of parchment paper on high of the uncooked crust and canopy the underside of the crust with pie weights or dried beans.
Place within the middle of the preheated oven and bake till the crust is calmly golden brown on the perimeters, about 10 minutes.
Take away the pie weights and parchment and permit the crust to chill earlier than continuing together with your recipe.
Notes
- 1 1/2 cups (210 g) all objective gluten free flour (together with 3/4 teaspoon xanthan gum)
- Scant 1/2 teaspoon baking powder
- Scant 1/2 teaspoon kosher salt
- 6 tablespoons (84 g) chilly unsalted butter, diced and chilled (alternatively, use Spectrum nonhydrogenated vegetable shortening or Miyoko’s Kitchen model vegan butter, in case you are choosing dairy-free).
- 3/8 cup (3 fluid ounces) chilly water, iced (plus extra as needed; ice doesn’t depend within the quantity measurement)
Diet
Energy: 1588kcal | Carbohydrates: 172g | Protein: 12g | Fats: 90g | Saturated Fats: 55g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 23g | Trans Fats: 3g | Ldl cholesterol: 248mg | Sodium: 1492mg | Potassium: 172mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2816IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 0.2mg
Easy and form the dough simply as described within the recipe beneath. All the opposite directions are equivalent. Diet data. Diet data is an estimate solely from on-line calculators, offered as a courtesy, and shouldn’t be relied on beneath any circumstances. It’s for a single full recipe, not for a pie crust minimize into 8 parts, for instance.
