I can’t imagine having restrictions on the pasta, bread, and pie I enjoy so much. In today’s post, most importantly we discuss gluten-free as I feature this easy to bake gluten-free pie crust recipe.
Gluten Free Pie Crust Recipe
First of all, I need to let you know that I personally do not have issues with eating gluten products. It has come to my understanding many people do as I watch the Gluten-Free isle grow at all my favorite grocery stores. Today I am experimenting with gluten-free ingredients to review how pie tastes. Because things can get lost easily on the web, you may want to use the print button on the recipe or be sure to share this on your Pinterest.
Kate's Gluten Free Pie Crust
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A full 4oz stick of butter – cold
8 oz general gf flour mix (not cake mix with xantham etc)
2 tbs sugar
1 egg + 1 egg yolk
1/4 cup milk
About 1/4 cup flour for rolling
Chop the butter into chunks and mix with flour until pea like pieces remain – couple of pulses with the mixer or a couple of minutes by hand.
Mix in the sugar
In a small bowl or measuring jug, lightly beat the egg plus egg yolk. Add about the same amount of milk and mix in.
Take the mix out of the mixer.
Add about one half of the liquid and mix into the flour/butter mix
Slowly add egg/milk a little at a time until the mix sticks together but is not soggy – you might need a little more or less milk to get to this stage .
Wrap the sticky pastry mix in cling wrap and put into the fridge for 30 mins.
Drain off any liquid in the apple mix.
Divide the pastry into 2 portions – about 1/3 (top) and 2/3 (base)
Well flour a plastic chopping mat – I use corn starch but any GF flour would work)
Well grease a 10″ pie tin/plate
Dump the larger pastry portion onto the floured surface
Roll ball of mix over the four to cover with flour
Roll, with a rolling pin – adding more flour to the pin along the way to stop sticking – to make a pie crust to fit the base of the plate – hopefully about 1/4 inch thick
Using a palette knife slide the knife under the dough to make sure it is not sticking on the mat
With the pie plate close – place the rolling pin about 4 inches from the edge near you and flip the end of the crust over the rolling pin
Slowly move the pin plus crust along the remaining crust using the edge to the mat to help.
When you have the crust on the rolling pin carefully move the pic pan under the pastry and settle evenly over the top
Press down slightly to make the base shape
Re-flour the mat and repeat the rolling for a piece for the top of the pie
With a little extra milk, or milk-egg mix, dampen the edges of the pie base
Sprinkle a little sugar on the base
Pour the partly cooked apples into the pie
Put cover on pie and press down on the damp edges
Brush a little egg/milk mix on top of the pie
Put into moderate over – 375 f for about 20 mins.
If you are concerned about the apple mix overflowing place a baking pan under the pie.
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Recipe and Image courtesy Writer Kate Copsey
Do you eat gluten-free? I would love to hear about your adventure and some of the recipes you include in your daily menu. Be sure to reach out to me by filling out the form on my contact page. You are welcome to leave a comment on this blog as well.