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Gluten-Free, Dairy-Free Pie Crust Recipe

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Gluten-Free, Dairy-Free Pie Crust Recipe
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We love making this recipe for gluten-free, dairy free pie crust when we want a quick rustic fruit galette or vegetable crostata. This crust can be made with pastured organic butter if dairy isn’t a problem for you, and can be made as a vegan recipe as well. A few important tips for making a great gluten free pie crust follow: Thoroughly chill your ingredients, including the flour. Use a food processor. All dough benefits from minimal handling; but gluten free crust is particularly fragile. The processor keeps the dough from warming up and works quickly. If you don’t have one, cut the butter in by hand and work fast. Leave pea sized lumps of butter; they make a tender crust. Add as little water as possible. There is nothing worse than soggy pie dough: it makes a tough crust. Add just enough to hold the dough in a mass. Always let your dough rest. This allows moisture to spread through the dough and makes it easier to handle with a nicer finish.

Ingredients:

  • 1 1/2 cups gluten-free flour blend
  • 2/3 cup millet flour
  • 2 tablespoons palm or maple sugar (optional)
  • 1/2 tsp sea salt
  • 3/4 cup (1 ½ sticks) Earth Balance “butter”, cold and cut into small pieces (freeze this until ready to use)
  • 1 egg, beaten OR 1 tablespoon ground flax or white chia seed mixed with 3 tablespoons of water. (Let sit for 5 minutes until a gel forms.)
  • 4 tablespoons ice cold water
  • Extra gluten free flour for rolling the dough

Preparation:

Combine the flours, palm sugar, the sea salt, and the Earth Balance butter in the container of a food processor fitted with the S-blade. Pulse the mixture until the butter resembles pea-sized crumbs.
Add the egg or flax gel and pulse a few times. Add the ice water a tablespoon at a time, pulsing between additions, until the dough just barely starts to clump together. If you pinch a piece of the mixture and it holds together, it’s ready. (You may not need to use all the water).
Remove the dough from the food processor, cut it in half, and form each half into a disc. Wrap each disc and refrigerate the dough for at least 30 minutes or as long as 2 days.
To roll the dough, place a square of waxed paper or parchment on a work surface and sprinkle with gluten free flour. Place one disc on the paper and sprinkle with a bit more flour, then top it with another layer of paper. Gently roll the dough into a 12-inch circle (to fit a 9-inch pie plate). Gently remove the top sheet of paper and carefully turn the dough over into the pie plate. Remove the remaining sheet of paper. Press the dough into the pie plate. If the dough tears, simply press it back together. Trim the edges, tuck them under and pinch into a decorative edge. (The second disc can be rolled the same way to make a top crust or will make a second pie/tart). Chill the crust for 30 minutes.
For a par-baked open crust: Preheat the oven to 350’. Line the crust with a sheet of parchment and fill it with rice, beans (my favorite, and they can be re-used), or pie weights. Bake the crust for 15 minutes. Remove the paper and weights, and return the shell to the oven for an additional 15 minutes for a fully baked pie crust. Alternatively, remove the shell after 15 minutes, fill and bake as directed in your pie recipe. This will yield a crisp but tender crust.
Yield: 2 crusts
Copyright 2012 by Jen Hoy

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