Gluten Free Pie Crust

Posted on January 25, 2011 by glutenfreezen

Pie Crust From Heaven

*makes four pie crusts

5 to 5 1/2 cups Mama’s Almond Blend All Purpose Gluten Free Flour (plus more for turning out and rolling, it will be pretty wet when you turn it out of the bowl, don’t panic, it all comes together.)

4 tsp. xanthan gum

1 Tbsp. sea salt

1 1/2 Tbsps. sugar (if I’m using this for a savory recipe, I only add 1 Tbsp. of sugar)

1 lb. of Spectrum Shortening (Remember, this makes the equivalent of 4 crusts…don’t freak out.)

1 egg (beaten with fork in measuring cup and then filled to 1 cup with water)

Place 5 cups of Mama’s Almond Flour in large bowl. I use the spoon in cup method and level with a knife. Mama’s Almond Flour is very soft and dense, not dry and grainy like wheat flour. I think if you used the scoop and scrape method it would pack into the measuring cup and you would end up with way too much flour and a dry crust. Add salt, sugar, xanthan gum, whisk to combine. Next scoop 1 lb. of shortening onto flour mixture.

Work the shortening into dough with your hands, sifting through your fingers until the shortening is somewhat combined and the flour resembles small pea size (about) pieces.

Next, whisk 1 egg in a measuring cup and fill to 1 cup with water.

Add the egg and water in a well in the center of mixture. Work together with a fork just until mixed.

Scoop out onto floured ( Mama’s Almond Flour) parchment paper.

Work it a little to form it into a smooth-ish log. But don’t overwork it!

Cut into four sections.

Pat into discs, wrap with plastic wrap and either freeze in freezer bags for use later or chill in fridge for same day or next day use. If you’re going to freeze the dough for use later, simply remove it from the freezer and put in the fridge the night before, or, thaw on counter for 20 minutes.

When rolling gluten free pie dough, be sure to start on floured parchment paper. Gluten free dough is sticky and will need flour underneath it and flour on top of it as you are rolling it out. I use the parchment paper to help me get it into the pie plate. Sometimes, but not always, it even works to roll it up on your rolling pin like a regular gluten crust. If it tears on you, don’t panic, you can start again or you can patch it by pinching the dough together in the pan, no one will ever know. With a little practice, you’ll have a perfect pie crust in no time.

It’s also versatile! Here are some examples:

(Click on the link to get the recipes)

Peach Hand Pies