Tender flaky GLUTEN FREE pie crust
I made this awesome Cherry pie (as well as two pecan pies) for Thanksgiving this year. They were so good! No one even knew they were gluten-free. In fact, they are by far the best pie crust I have ever made!
The pie didn’t even last through to the next day. Yes, it was that good.
At some point, I will get my cherry pie filling up but for now here it the best gluten-free pie crust, ever. (As told to me by one of my kids, hehe)
I am told that you can use shortening or lard in place of the butter, but I have never tried it.
Tender flaky GLUTEN FREE pie crust
Prep Time: Several hours but most of it is unattended
Cook Time: Blind bake 20-30 min (approx) 60 + min filled (depending on filling)
Total Time: Several hours but most of it is unattended
Serves: 1 double crust or 2 single crusts
2 1/2 cups gluten-free flour mix * (plus a little more for rolling the crust)
2 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) COLD unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
Large (4+ cup) mixing bowl
Parchment paper (or large flexible mat)
Pie pan (or pans if you are making more than one pie)
Bench scraper or larger flat spatula
Pastry cutter (optional)
If blind baking – pie weights, dried rice or dried beans and more parchment paper
Combine the first 3 ingredients in the mixing bowl, then add the cubed butter, work the butter into the flour mixture, you want to make each piece pressed and coated in flour. Basically coat them and press them flat, this is what gives you a flaky crust. If you are having problems doing this try using a pastry cutter or a fork the press the butter into little pieces. You should still be able to tell there is butter in the flour. If you overwork it it will be tough.
Now slowly add the water and work it in with your hands, you want to add water until the mix comes together, and starts to stick to itself. This part really can’t be well measured so what I do is get a mixing cup or a drink shaker and fill it with ice water and just add a little at a time.
Divide the dough in half and place it with on some plastic wrap. Form it into a disk and then place in the refrigerator. It needs to rest for at least one hour but can stay for several days.
When you are ready to use the crust pull it out of the fridge and let sit for about 10 minutes at room temp. Then on a large sheet of parchment paper or a flexible mat; lightly flour each side of the disk you remove from the plastic wrap. Then place it on your parchment and slowly roll it out. I find using a bench scraper or spatula to work it free of the paper and turning it often helps keep it from sticking at the end. Feel free to use a little extra flour to keep it from sticking. Roll it into a rough circle about an inch larger the pie pan you are using.
Place the pie pan upside down on top of the crust then slide your hand under the paper and flip the whole thing over. Slowly work the crust free of the paper and into the bottom of the pan.
If you are blind baking see next step.
Fill and top or bake 375 for 60 minutes or until your filling is set (this depends on your filling and how long it needs to cook). If you want a double layer crust (like the cherry pie in the picture above), roll out the second crust and either cut out shapes** then lay them slightly overlapping or place the entire piece on top and crimp to seal. Make sure you cut at least, one hole the size of a penny or several slits to allow the filling room to bubble.
To blind bake preheat the oven to 425 ° f and line with parchment again, this time fill it with your pie weights and bake until the edges of the crust are lightly brown (approx 15 mins) then remove the filled parchment. Return to the oven and bake until golden brown on the edge and light brown on the bottom. Then fill with the filling of your choice.
*this works amazingly with C4C (cup 4 cup)
**I used a cherry blossom cutter from my time playing with bento. Any cutter works I just find the smaller shapes easier to work with and place.
This doubles and triples well.