Gluten Free Pie Crust
Oh so Flaky.
Beautiful. Golden Brown. Flaky.
Gluten Free Pie Crust, you are so tempting to me.
I can smell the house now. There’s an apple pie in the oven. Cinnamon. Vanilla. Nutmeg. Allspice. Mmmm…. Outside, the leaves have turned deep shades of red. A picture perfect sight. The air is cool as strong gust of winds whisper sweet temptations of fall fashion in my ears. Boots. Hoodies. Leggings. The perfection of weather is upon us. Inside, the fireplace is actively working. The flames roar as my husband sits beside it, poking occasionally to watch it kindle as ashes of fury spark off it in anger. Next to the fireplace my children sit on the floor. They have cups of “hot cocoa” in their hands. The temperature is too cold for my liking. A safety measure, in the event a child spills their cup across the wooden floor. Personally, I prefer the deep flavor of chocolate but my kids only seek the pile of marshmallows floating across the top. While the children laugh to an episode of The Original Christmas Classics I am in the kitchen working magic. Just behind me is the family dinning table. The only table we have. It’s been decorated for the season and two candle glisten around the fake pumpkin centerpiece for an enchanting feel. It’s the best that can be done in a house where children still color on the walls. To my right are the gluten free dinner rolls I’ve mastered. To my left, sitting on the stove top to cool is the family favorite, baked macaroni and cheese.
But the real magic, the artwork I’m most proud of is right here before me. The pie.
You see, the perfect pie needs a perfect pie crust and in this case the perfection must be made gluten free, a task that is exceptionally dawning. At one point in time this was tragedy, a name never mentioned in my presence. Those days are long gone, all but forgotten. For now, thanks to a lady most lovingly referred to as Martha Stewart, perfection has found it’s way into my life once again. For here, in my sight is the perfect homemade pie crust, which just so happens to be gluten free. It took some time on my end, tweaking the temperatures and the time but I could tell from the beginning that this crust was right. Now, for the first time ever, I am sharing my secret with you. Or rather, I’m simply passing along the wisdom from the main lady herself. Just in time for your holidays to begin. No more are the days of watching others eat on Thanksgiving at a table adorned by food you can see and smell. No longer will you say “No, but thank you anyways” on Christmas day. For now, you are able to hold your head up high. Proudly you can enter the room with pie. Apple Pie. Pecan Pie. Pumpkin Pie. Chocolate Pie. And yes, even cheesecake. Pie! Pie! Pie! Thank you my dear gluten free pie crust, thank you. Thank you!
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon coarse salt
- 1 stick cold unsalted butter, cut into small pieces
- 1 large egg
- 2 to 4 tablespoons ice water
- In a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.
- Precook crust on 350 before adding the filling. The crust does not have to cook all the way through (only 5-10 mins) but will need a head start so that it does not become soggy once the contents are added.
- Then finish cooking the crust according to the desired pie recipe.
Tips by Lauren at bPatty.com
*Dough will be sticky and will not roll well, even though it looks like it will. *Form dough into a ball and stick in the fridge until cold *Press dough into glass baking dish until thin. Dough will become thicker than it looks once it has baked. For a thin flaky crust you will need to press the dough to a paper thin consistency. *Some people complain in Martha's comments about not knowing what one stick of butter is in cups. It is 1/2 cup. *It's best to precook the crust just a bit, so that it will not get soggy. *When adding an egg wash to the top of an apple pie, please note that the crust will change forms just a bit. You will want to add any decor or designs, including air holes, after the egg wash has been added.