The quantity of water you use is probably the single most important factor in your gluten-free pastry. Too little and you will have exploding crumbs. Too much and you will have pastry you need to saw.
Tip 6: Test it first If this is your first gluten-free pie, pretty please test it first. Tip 8: Smile! Print the full recipe here. Tagged: gluten free holiday Christmas Thanksgiving pie tips pie crust. The Author. View all posts by Alyssa Rimmer. The more butter the more flakey the pastry. With wheat and gluten-free pastry the dough will be crumbly anyway because of the lack of gluten, so you can actually make a healthy pastry because you wont need as much butter.
But because there is absolutely no gluten you need to be incredibly gentle and light-fingered with your pastry otherwise it will just fall apart. When your making a regular shortcrust pastry you need to make sure everything is well chilled before you start your pastry. Thank you again for blessing all of us and sharing your ideas! Do you think coconut oil would work in place of the palm shortening?
Hi Leslie! I may have to experiment with this. If you try it, let me know how it goes! The coconut oil worked beautifully!! I chilled it a little first and it turned out really flaky. Thanks so much for this recipe! We really appreciate you posting all of these gluten free recipes! So yummy…finally not too sticky or crumbly! Thank you for the sweet comment!
My daughter is wheat and dairy intolerant, and I am trying to make a favorite cranberry walnut tart for her and her family for T-Day. Would margarine work as another alternative? Love your website!! Annette, I used this recipe with coconut oil in place of the shortening and it turned out perfectly! Thanks Leslie for sharing the tip about substituting Coconut Oil… Glad to know it worked well. Leslie: Thank you for your comment. How much coconut oil did you use?
Was it a half cup as in the original recipe? Hi, Erika!! Thanks a lot for making this recipe available!! I have a question: can I make the crust ahead of time? Should I pre-bake it before freezing it? Or should I just freeze it or refrigerate it raw? Hi Erika, I made this crust last night and it ended up turning out really hard! Do you know what I could have done to prevent this?
I used coconut oil in place of shortening and used my egg replacer. I may have left it in the oven a tad longer than I should have I am thinking — would this contribute to that? But would it have helped if I had refrigerated the dough for a bit before hand as well as the coconut oil or perhaps covered it with foil while cooking?
Did you pre-cook the shell by itself, or did you have ingredients in it at the time like pie filling? Perhaps it was the egg substitute?
I know this comment is late, and you have probably solved the problem by now. Since coconut oil gets soft so easily, I think chilling it really well before you use it, and then mixing just until blended will help with texture. You should be able to see chunks of coconut oil or shortening or butter in your blended crust when you roll it out.
Another thing actually as well it seemed to break really easily while trying to put it in my pie pan, I had to patch it quite a bit. First time gluten-free crust maker here! Thanks for posting the recipe. This recipe is delicious! I made rhubarb pie using your pie crust recipe last night and everyone raved! Those who actually do have celiac in my family can finally have pie again! So glad I discovered your site!
You have made gluten-free baking stress-free! Thank you so much! Hi Erika, do you recommend prebaking the crust a bit before adding the filling for a chicken pot pie?
I want to bake an apple pie with this crust. Let Them Eat Cake. Pie and Tart Dough. Common Problem Possible Solution Crumbly texture Add binder, such as xanthan gum Not flaky Add small amount of rice vinegar Dry, difficult dough Process butter more thoroughly during mixing.
Pie Time. Recipe Gluten-Free Single-Crust Pie Dough We built a gluten-free pie dough from the bottom up that bakes up tender, but also light and flaky. Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon only if necessary for the dough to hold together. Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough.
It will still seem rough. Place the dough in the refrigerator to chill for 30 minutes. Smooth out the chilled dough. Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper.
Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick.
Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick. Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter. Shape the dough in the pie plate. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate.
Trim the roughest edges of the crust with kitchen shears. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.
Equally, using a blender to make your pastry can overwork the dough and make it hard. For the lid, use the 'extrusion method': roll the pastry between two sheets of lightly floured parchment.