How To Make Gluten Free Pie Crust
Each term at the culinary college where I teach, the students are assigned a project to make a given recipe healthier. I give them the original recipe, they define what the healthy goal is, then rework the recipe and prepare it in class.
This term a student decided to make a pumpkin pie recipe appropriate for people with gluten allergies.
I was really impressed with the result as it is not always easy create tasty gluten-free baked goods.
Gluten Free Pie Crust Recipe
This gluten-free pie crust is excellent. The texture of the crust is a bit more like shortbread than your average pie crust but it will be enjoyed by the whole family!
1 cup superfine brown rice flour
1/2 cup arrowroot starch or cornstarch
1/4 cup amaranth flour
1/4 cup white rice flour
1 tablespoon cane sugar
1/4 teaspoon xanthan gum or guar gum
1/4 teaspoon salt
1 tablespoon ice water
1 large lightly beaten egg
12 tablespoons cold, cubed butter or 3/4 cup
- Measure and mix the dry ingredients into a large mixing bowl.
- Pour the dry ingredients into a food processor bowl.
- Add the cold butter cubes and pulse until the butter cubes are reduced to the size of peas and the mixture looks like coarse, dry crumbs.
- Add the lightly beaten egg and pulse just until the egg is incorporated into the flour-butter mix.
- Add 1 tablespoon of ice water and pulse several times. Remove the processor lid and squeeze a small amount of the dough in your hand. If it holds together, don’t add more water.
- If the dough is too crumbly and dry, add 1/4 teaspoon additional ice water and pulse several more times. Check the consistency of the dough again. If the dough holds together and you can form a ball, don’t add more water.
- On a clean, gluten-free work surface covered with wax paper, gather the crumbly dough into a ball. Flatten to a large disk shape. Wrap in waxed paper and refrigerate for at least one hour before rolling out the dough.
- Remove dough from the refrigerator and place dough between two sheets of waxed paper. Let dough sit just until it is soft enough to roll.
- When workable, roll lightly from the center outward, working to make a circle about 10-inches in diameter and about 1/8-inch thick. If the dough should get too warm and sticky, place it in the freezer for several minutes and then continue rolling it.
- Peel top sheet of wax paper from the dough and carefully flip the dough, on the remaining sheet of waxed paper, over pie plate. Gently peel the waxed paper from the dough.
- Gently press the dough into the pie plate. Trim edges with knife and crimp edge with a fork. The pie crust is ready to fill.
Brown Rice – Millet – Amaranth Flour Are Gluten-Free
Gluten-free flours are not as easy to work with as the wheat counterparts. Brown rice flour, millet and amaranth flour could all be used in this recipe. Amaranth flour is a bit more earthy so may be objectionable to your palate as a pie crust.
There is a fine line between too much flour and too little. It will vary depending on the humidity and your flours. Adding too little flour will give you a crust that is not roll-able at all and adding too much water will make the dough sticky and harder to roll out and shape.
*Buy online, at a health food store or a bakery supply location.