Gluten Free Pie Crust
Gluten free dough doesn’t seem to have the strength that regular pie dough does. It breaks easily, so I like small dishes like these tarts versus traditional pie pans. A great trick for gluten free dough is to roll the dough between waxed paper and flip it onto the pan (after removing the top sheet).
Here is the best pie crust recipe that I have worked out. If you didn’t tell anyone, they would never guess it was gluten free! Also remember that a gluten free crust does not brown like a normal crust. Egg wash helps give it a more golden color.
2 C. Pillsbury Gluten Free All Purpose Flour Mix (or similar)
½ Teaspoon Salt
8 Tbs. Well Chilled Butter Substitute
1 Large Egg, Lightly Beaten
4 to 6 Tablespoons of Cold Water
Mix the dry ingredients together in your stand mixer
Add the butter a little at a time and incorporate
Add the egg and mix
Add the water a teaspoon at a time to find the right amount
Dough should be a little crumbly like pasta dough but stick together when compressed
Roll out on a floured surface (or wax paper).
Top with an egg wash to improve browning.
Don’t forget vent holes so that it rises evenly
Blind bake in a 425 degree oven for 5 minutes.
Cool before filling
Total Time: 30 minutes
Yields: 2 full crusts or 2 four inch tarts.