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Tuesday, November 25, 2014

Gluten Free Pie Crust

Look at that pumpkin pie...that is a pie that is happy to be in my gluten free crust.
I found a bag of Krusteaz gluten free all purpose flour the other day at Sam's, and used it to make an amazing pie crust.
This crust came together quick as a wink, and was so easy to get into the pan that I was in shock for a minute or two. I have never made a gluten free crust that was so darn easy to work with.
Here's how it is made...This makes crust for a large single crust deep dish pie.

2 C (250g) Krusteaz all-purpose gluten free blend
1/4 tsp salt
6 TBL cold butter, cut into cubes
1 large egg, room temperature
1 TBS apple cider vinegar
1/4 C ice cold water

1. Whisk your flour and salt together in a medium bowl. Cut the butter into the flour until it is a little smaller than pea size. It should look crumbly.

2. Whisk the egg, add the vinegar and whisk together.

3.Add the egg-vinegar mixture to the flour and mix well.

4. Pour the ice water into the dough and mix well. I like to use my hands so that I can feel when the dough is right. 
When it can be formed into a ball without leaving crumbs in the bowl,  it is right. If it is still crumbly, add water, a teaspoon at a time until it is good. 

5. Place your ball of dough onto a piece of plastic wrap or parchment paper, cover it with another piece, and roll it out into a circle about 2 inches bigger than the top of your pie dish, and about 1/16-1/8 of an inch thick.

6. Remove the top piece of paper or wrap, place your pie dish upside down on the center of the crust, and using the plastic wrap, flip it over into the dish. 
Ease the crust down into the pan and pat it lightly to eliminate air pockets. Don't worry if it is easy to patch using your fingers.

7. Trim extra dough from around the edge of the crust, leaving enough to crimp your edge, if that is how you want it. Fold your edge under and crimp.

8. You can bake the crust at 400*F for 15-20 minutes before filling for no- bake pies. 
With filling, bake at 425*F for 15 minutes, cover crust with a pie shield, lower your heat to 350*F and continue baking for approximately 35-45 minutes.

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