Tuesday, August 26, 2014

Gluten Free Pie Crust

A nice flaky pie crust doesn't have to be a thing of the past once you start eating gluten free.  Thanks to one of my favorite blogs Barefeet in the Kitchen, I found a great gluten free pie crust recipe.  It works great for both sweet and savory crusts, and with the holidays quickly approaching (I know, it's a crazy thought, but it will be here before we know it!), I thought you might like to have the recipe for all the pie making that will be ahead!
Gluten Free Pie Crust (prebaked)

I actually have use for this recipe quite often, as I love to make pie all year around, as well as quiche for dinner quite often.  I recently used this crust in my Gluten Free Sour Cream Apple Pie and last night I used this gluten free pie crust in my Gluten Free Bacon and Asparagus Quiche...you will be getting that recipe next! You will get to see the picture of the nicely browned crust for that recipe!  Oh, I know, you are on the edge of your seats now...you will probably stay up all night waiting for me to post that one (ok, probably not, but let a girl live in her fantasy world for a minute).

The recipe calls for sugar, which I omit when using the crust for a savory dish.  It really is quick and simple to make too.  I have tried some store bought gluten free pie crust dough and so far have not found one I really like, so I was thrilled to see how easy and yummy this one turns out! I hope this will help in the months to come too.

Recipe from: Barefeet in the Kitchen

1/2 cup butter or 1 stick of butter, frozen (I've used it straight from the fridge too)
2-4 Tbsp. ice cold water (fill a glass with ice water and use what you need)
2/3 cup brown rice flour
1/3 cup tapioca starch
1/4 cup potato starch
2 Tbsp. sugar
1/2 tsp. salt (omit this if using salted butter)

Combine the flours, sugar and salt in the bowl of a food processor and pulse a couple times.  Using a cheese grater, grate the butter and then add it to the flour mixture.  Pulse a few times, just until the mixture is crumbly, with pea sized pieces of butter.

With the processor running, add just 1 tablespoon of water at a time (my crust was perfect after one tablespoon), until the mixture barely clumps together.  You should be able to squeeze a small bit of the dough together and have it hold its shape.  Try to add as little water as possible.

Remove the dough from the machine by pouring the crumbly mixture into a gallon size ziploc.  Press it into a rounded disk shape.  Remove any air from the bag and refrigerate as least an hour before using.   This can be kept in the refrigerator for 2-3 days.

When ready to use this dough, remove from the refrigerator about 5 minutes before rolling it out.  Place a sheet of wax paper or parchment paper on the counter and very lightly sprinkle with flour.  Place the dough on the prepared paper.  Sprinkle the dough very lightly with flour and place another sheet of paper on top.  Using your hands or a rolling pin, press the dough out until it is roughly a circle.  Remove the top paper and place an inverted pie plate over the dough.  Flip the plate over with the dough lightly pressed into it.  Carefully peel off the second sheet of  paper and gently press the crust into the pie plate.  If the dough splits or breaks off, just press it back together.  If you have enough of an overhang, you can make a decorative crust and flute the edges slightly.  Finish the pie according to directions.

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