You guys. Gluten Free Pie Crust is here! This one took some work to perfect, but I love the final product. This is an all shortening based recipe which I think makes the most flaky crust. Another helper in here is the vinegar. The vinegar prevents the formation of gluten to yield a lighter crust. Without further ado, Gluten Free Pie Crust!
INGREDIENTS
- 2 cups Gluten Free Flour (all-purpose mix including Xantham Gum), plus more for rolling
- 7 oz Crisco Shortening, refrigerated
- 1 Egg, refrigerated
- 7 tbsp Cold Water
- 1 tbsp Vinegar
- 1 tsp Salt
Egg Wash
- 1 Egg
- 1 tbsp Water
INSTRUCTIONS
Add the flour to a large mixing bowl. Whisk the flour to smooth any clumps.
Add in the crisco and use your hands to crumble the crisco and flour together. Imagine you’re giving someone a shoulder massage–that’s basically what you’re doing with your hands.
In a small bowl, lightly beat the egg with a fork.
Add the egg, cold water, vinegar, and salt into the flour mix. Use your hands to bring the dough together. If your dough is very wet, add more flour, a bit at a time. This will largely depend on the humidity when you make it. The dough will be tacky.
Divide the dough in half and form each half into a round disk. Put each disk into a large ziploc bag and refrigerate for 4 hours.
Roll out in between two pieces of parchment. If the dough cracks, just use your fingers to pinch it back together. Roll from the middle out, until the dough is 1/4″ thick.
If the dough begins to stick to the mat or rolling pin, add a bit more flour to the mat or rolling pin. Transfer the crust to a pie plate and trim the excess.
You can either use the second crust for a separate pie (you can also freeze it), or as a top crust.
Egg Wash
Beat the egg in a small bowl. Add in the water and beat well. Use a pastry brush to lightly coat the top crust and/or the edges.
I used this Gluten Free Pie Crust for this Maple Pecan Pie. Gluten allergies be damned!
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Gluten Free Pie Crust
Ingredients
- 2 cups 2 cups Gluten Free Flour (all-purpose mix including Xantham Gum) plus more for rolling
- 7 oz Crisco Shortening refrigerated
- 1 Egg refrigerated
- 7 tbsp Cold Water
- 1 tbsp Vinegar
- 1 tsp Salt
Egg Wash
- 1 Egg
- 1 tbsp Water
Instructions
- Add the flour to a large mixing bowl. Whisk the flour to smooth any clumps. Add in the crisco and use your hands to crumble the crisco and flour together. Imagine you're giving someone a shoulder massage--that's basically what you're doing with your hands.
- In a small bowl, lightly beat the egg with a fork. Add the egg, cold water, vinegar, and salt into the flour mix. Use your hands to bring the dough together. If your dough is very wet, add more flour, a bit at a time. This will largely depend on the humidity when you make it. The dough will be tacky.
- Divide the dough in half and form each half into a round disk. Put each disk into a large ziploc bag and refrigerate for 4 hours.
- Roll out in between two pieces of parchment. Roll from the middle out, until the dough is 1/4" thick. If the dough begins to stick to the mat or rolling pin, add a bit more flour to the mat or rolling pin. Transfer the crust to a pie plate and trim the excess. You can either use the second crust for a separate pie (you can also freeze it), or as a top crust.
Egg Wash
- Beat the egg in a small bowl. Add in the water and beat well. Use a pastry brush to lightly coat the top crust or the edges.
