This gluten free pie crust is awesome to work with! I developed it for KitchenAid’s new 13-Cup Food Processor with ExactSlice System. It’s the perfect gluten free crust! If you’d desire, you can even weave a top lattice crust using this dough. It is a lighter crust than typical pie crusts, similar to a pâte brisée, which is a half fat (butter and/or shortening) and half flour ratio. However, in this recipe, I used quite a bit more flour. I just wanted to lighten up a regular crust a bit. It turned out an amazing gluten free pie crust, as it was not dry at all, but moist, flavorful and flaky.
One of the secrets to a flaky pie crust is to use very cold butter. I froze 1/2-inch cubed butter several days in advance. I suggest overnight, but if you’re in a hurry, 15 minutes will work. Using iced water is also key. When testing out this recipe I made a chicken pot pie (pictured below). I’ve never cared for them, even when I wasn’t gluten free, but with this crust, I went back for seconds! I hope you feel the same.
The Perfect Gluten Free Pie Crust
The perfect gluten free pie crust - light,and flaky; dough is so easy to handle you can even weave a lattice top crust. Use with sweet or savory recipes.
- 2 1/2 Carla's Gluten-Free All-Purpose Flour Blend Recipe, plus more for dusting
- 1 teaspoon fine sea salt (or salt)
- 1 teaspoon sugar (or sugar substitute)
- 1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes, frozen preferably overnight, (for dairy-free try 1/2 cup shortening and 3/4 cup Earth Balance spread)
- 8 - 9 Tablespoons iced water
- 1 egg white
- 2 Tablespoon butter, melted (for double crusted pie, less for single)
- Add flour, salt, and sugar to food processor fitted with standard chopping blade; pulse to mix well; add frozen butter.
- Pulse several times, scraping sides and bottom with provided spatula, as needed, until mixture forms the size of peas and smaller.
- Add 1 tablespoon of ice water at a time, pulsing between additions. Use the least amount of water as possible, as too much water will create a tough crust. You want to stop pulsing right before it forms a dough, but when pinched, sticks together.
- Transfer dough to a flat surface very lightly dusted with flour; with the palm of your hand, flatten dough to form approximately a 1/2-inch high disk. (Flattening those butter pieces creates a flakier crust.)
- Using a pastry scraper or thin, metal spatula, if needed, remove dough from surface and form into 2 disks (I use a kitchen scale for preciseness); and dust lightly dust with flour; wrap each disk, separately, in plastic wrap; refrigerate at 1 - 48 hours.
- Remove one disk from the refrigerator, allowing the other to stay chilled. If the dough has been refrigerated for more than 1 hour, allow it to rest at room temperature for about 5 minutes. Roll out disk onto a lightly flour dusted surface to approximately 1/8-inch thick and 12-1/4-inches round.
- Place a rolling pin on top of the left side of the rolled dough; using a pastry scraper or thin metal spatula, lift dough up towards rolling pin.
- Roll dough around the rolling pin.
- Carefully transfer to a 9-inch pie pan.
- Press dough down and along sides, allowing 1/4-inch edge to overlap onto rim.
- For a single pre-baked crust, freeze dough for 30 minutes before baking; line crust with parchment paper; fill with weights (dry beans, rice, pie weights, etc.); bake at 350°F for 20 minutes; poke holes in bottom crust with a fork; bake an additional 10 minutes. For a double crust, brush bottom with egg white. Both prevent a soggy bottom crust. If pre-baking a crust you will need to tent the edges of the crust with aluminum foil (or Martha Wrap) during the actual pie baking once it browns.
- Add filling to the bottom pie crust.
- Roll out second disk onto a slightly floured surface to 12 1/4-inches; transfer to top of filled pie; seal edges together; trim excess crust to allow a 1/2-inch overhang.
- Tuck the extra 1/2-inch under the 1/4-inch overhang of the bottom crust; either using your left index finger and right thumb at the same time, or use the tongs of a fork to seal or crimp.
- Cut several slits in the top crust, and open them up a bit or cut out a design (if you don't they may reseal during baking). This allows the steam to escape to prevent a soggy crust.
- Baste top crust with egg white; bake as directed by your recipe (pot pies about 40 minutes); after 10 minutes baste with melted butter; baste with melted butter every 10 minutes or until it reaches a golden brown.
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