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This gluten-free pie crust recipe is ideal for a wide range of pies. Its buttery, melt-in-your-mouth texture makes it one of the best gluten-free pie crust I’ve ever tried. It takes simply 5 minutes to combine collectively and half-hour to bake – making it a simple and scrumptious gluten-free dessert choice. When you’ve tried this crust, you’ll by no means return to store-bought once more!
After 11 years of experimenting in the course of the vacation season, I’ve lastly crafted a flaky pie crust recipe that I completely love!
Yesterday, I shared my Cocoa Pecan Pie and realized that this excellent crust shouldn’t be confined to only one pie recipe that not everybody could also be fascinated by.
For years, I’ve expressed my disdain for normal, flaky pie crust, discovering it mundane and never well worth the energy. Nevertheless, this specific crust is a game-changer! I cringe at any time when I see meals bloggers use that phrase, however right here, it’s true. 😬
So as to add taste, I added vanilla, a bit sugar and a bit extra salt than typical.
Does it style gluten-free? Completely not. In the event you change something in any respect in regards to the recipe, it in all probability will. It is advisable to comply with the instructions and elements listing precisely.
As soon as I lastly nailed the recipe and ready my first pie with it, it gave the impression of I used to be crushing a bag of chips as I reduce by way of it. I couldn’t assist however chuckle maniacally.
After slicing a number of slices, the pie slid across the pan, and I might decide up your complete pie in my arms. Not that that is one thing anybody ever must do!
It was only a check. It was a uncommon achievement after quite a few trials with dangerous pie crusts that caught, have been greasy, and extra.
Elements
Right here you may see what you want. I speak about every ingredient under.
What pies can I take advantage of it in?
Apart from the cocoa pecan pie, I’ve efficiently used it for apple hand pies (it might be nice in these Gluten-free Mummy Hand Pies!), an upcoming apple pie that gained’t be prepared till after Thanksgiving, this Paleo Chocolate Fudge Pie, and pumpkin pie.
I usually would have waited till I had correct photographs for all of those pies earlier than posting the crust recipe, so you could possibly see what it appears to be like like with totally different filling recipes, however I wished to submit this ASAP for individuals in want of a crust recipe for Thanksgiving.
For the pumpkin pie, I blind baked it and used the filling from my Crustless Pumpkin Pie recipe, leading to one of the best pumpkin pie I’ve ever had. Nevertheless, figuring out the best baking time and temperature stays a piece in progress.
I initially baked it following the crustless pie instructions (I apparently wasn’t pondering, as crustless pies should be baked at decrease temps) however needed to enhance the temperature to 350 °F (175 °C) for a further quarter-hour when it remained overly jiggly after 55 minutes at 300 °F (150 °C).
For the subsequent try, I plan to bake it at 350 °F (175 °C) for 45-55 minutes.
However to really reply the query – you should use it in any sort of pie you’d like! I feel graham cracker crusts work higher for issues like this No-bake Pumpkin Cheesecake Pie pie, different cheesecake-like pies, peanut butter pies, and so forth. – however when you’d desire a flaky, butter pie crust, you may definitely use this recipe.
I’ll undoubtedly be utilizing it on this Caramel Pecan Cheesecake Pie subsequent week!
What flour to make use of
It’s astonishing how nicely this gluten-free pie crust seems utilizing Bob’s Crimson Mill Gluten-free 1-to-1 Baking Flour. Regardless of my expectations, King Arthur Flour Gluten-free Measure for Measure Flour didn’t yield comparable outcomes. The latter produced a crust that lacked the specified flakiness.
I used to be really shocked by the outcomes with Bob’s. I believed I had grabbed the unsuitable bag!
So I instantly made it once more with Bob’s, obtained the identical outcomes, and have since made it one other 10+ instances with good outcomes.
Then I attempted it with the King Arthur GF flour, and the outcomes weren’t wherever close to nearly as good. Not flaky and never practically as tasty.
Can I take advantage of one other model?
I feel pie crust is absolutely the most finicky factor on the earth of baking. Minus fancy pastries I don’t even trouble with. 😉
I actually don’t suggest utilizing a unique model.
I often have higher outcomes with King Arthur Flour than with Bob’s Crimson Mill, however on this recipe, it was the alternative! And it was an enormous distinction.
I’m certain you could possibly give you an incredible crust recipe utilizing King Arthur, however this isn’t it.
In the event you really feel like experimenting and aren’t anticipating a incredible crust, then you may definitely experiment.
Can I take advantage of oat/almond/coconut/and so forth. flour?
Nope! It is advisable to discover a recipe that already requires these kinds of flour. This one specifically makes use of the Bob’s flour I speak about above.
I’d suggest the oat flour pie crust in my Gluten-free Pecan Pie recipe, however it’s the weirdest factor. It really works PERFECTLY on this recipe, however not in any of the others I’ve tried.
Like I mentioned, pie crusts are finicky!
What sort of pie pan to make use of?
While you chill or freeze pie crust dough after which place it in a scorching oven, it’s vital to make sure that your pie dish is appropriate for this.
Most ceramic pie dishes can deal with the transition from the fridge or freezer to the oven, however it’s at all times a good suggestion to verify the producer’s directions. Ceramic dishes warmth up slowly and evenly, and are proof against sudden temperature adjustments.
With Pyrex or glass bakeware, it’s greatest to keep away from excessive temperature adjustments as it will probably trigger the dish to interrupt or shatter. Glass pie dishes are nice as a result of you may simply verify if the underside has browned, however it’s not beneficial to place them immediately from the freezer right into a scorching oven.
Trendy oven-safe glass pans are designed to deal with reasonable temperature adjustments, so it’s usually secure to switch them from the fridge to an oven set at 350 °F (175 °C). Nevertheless, when you’re utilizing an older dish, it’s higher to err on the facet of warning and keep away from sudden temperature adjustments until you’re assured it will probably face up to it.
Steel pie dishes, usually made out of aluminum or aluminized metal, are wonderful warmth conductors. They’re good for blind baking or prebaking pie crusts to realize a crispy texture.
Steel dishes can endure excessive temperature adjustments, permitting you to place them straight from the fridge or freezer right into a scorching oven. Simply maintain an in depth eye on them, as they’ll warmth shortly and trigger the crust to overbrown.
In the event you discover the crust browning too quick, you should use foil strips or a pie protect to guard the perimeters.
US butter vs. US European-style butter vs. precise European butter
This pie tastes worlds higher with US European-style or precise European butter (by that, I imply butter produced in and for a European nation – not butter exported to the US from Europe). I discovered it to be fairly boring with common US butter.
The butter factor is a bit complicated, however US European-style butter works the identical as US butter. They can be utilized interchangeably.
Nevertheless, precise European butter from Europe shouldn’t be interchangeable with US butter or US European-style butter in each recipe. Particularly pie crusts!
I can’t perceive why precise European butter works otherwise than US European-style butter. I’ve regarded up the fats share of some manufacturers of US European-style butter, they usually’re 82%, similar to our butter in Europe. It makes zero sense.
However I can let you know, after having lived in Germany for 14 years, the 2 kinds of butter aren’t interchangeable. I’ve a provide of US butter in my freezer and check all of my baked butter-containing recipes with each kinds of butter so I can see the distinction facet by facet.
So on the massive off likelihood you’re in Europe and have entry to US all-purpose flour or the Bob’s Crimson Mill GF flour I speak about under, you might want to use 110 grams of butter + 3 grams of water rather than 113 grams of butter.
It sounds foolish, I do know, however it makes an enormous distinction for crust recipes.
The rationale I point out the flour is as a result of it may also be vastly totally different relying on the place you reside. It’s greatest to discover a pie crust recipe from the nation the place you reside.
So many US expats I do know right here spent their first vacation seasons confused about why their pie crusts have been swimming in butter or why their cookies unfold completely flat and have been a greasy mess. The butter and flour are the culprits!
Are you able to style the apple cider vinegar within the crust?
Completely not. In the event you don’t have any readily available, you should use white vinegar.
Some individuals say the vinegar inhibits the gluten (when you’re utilizing all-purpose flour), which tenderizes the crust, making it flaky. I’ve seen individuals declare the identical is true for gluten-free pie crust, though it doesn’t have gluten.
I used vinegar in pie crust for the primary time with immediately’s recipe. Then I learn this experiment. And so they mentioned it didn’t have an impact.
Vodka, nevertheless, looks as if a fantastic addition! I’ll undoubtedly strive that subsequent time. For now, I’m thrilled with this crust, precisely as it’s, for the primary time ever making a flaky pie crust, so I’ve included the vinegar within the recipe.
Does it work in a deep dish pan?
Sure, however there’s not sufficient dough to crimp the perimeters. It’s simply the proper quantity for crimping with a regular 9″ pan.
Do I’ve to sit back the dough?
An incredible pie at all times begins with an distinctive crust. One approach to obtain perfection is by chilling the dough and permitting it to relaxation briefly earlier than rolling it out.
Though this will likely look like an insignificant step, it’s really the key to attaining one of the best crust, even when utilizing gluten-free flour.
Refrigerating the pie dough, whether or not it’s gluten-free or not, solidifies the fats, stopping it from overmixing into the flour. This helps preserve the construction of the crust because it bakes. Moreover, the flour absorbs the moisture within the dough, leading to a flakier texture.
Non-chilled dough additionally tends to be much less easy and crumbly, making it harder to roll out. It additionally tends to brown shortly and change into powerful.
Subsequently, it’s essential to not skip this step, because it’s actually one of the best ways to realize a brilliant flaky crust.
Ought to I blind bake the pie crust?
Whereas blind baking isn’t necessary, it yields an extra-crisp crust backside. The method entails freezing the crust, preheating the oven, overlaying the crust with parchment paper and pie weights/beans, and baking till evenly browned.
Full directions are under within the recipe!
What sort of pies to blind bake
Blind baking is usually beneficial for pies with moist or custard-like fillings, because it helps set the crust earlier than including the filling.
Listed here are some kinds of pies which might be generally blind baked:
- Custard pies – pies with custard fillings, resembling quiche or pumpkin pie, profit from blind baking to make sure the crust is totally cooked and doesn’t change into soggy. As a result of a soggy crust can be a unhappy, unlucky factor.
- Cream pies – pies that includes luscious, creamy fillings, resembling chocolate cream or banana cream pies, usually have a blind-baked crust to take care of its crispness.
- Pies with no-bake fillings – you might want to prebake your flaky, conventional pie crust when you’re not going to be placing it within the oven to prepare dinner the filling. For a totally prebaked pie crust, you might want to bake it only a few minutes longer than {a partially} blind baked crust.
- Tarts – each candy and savory tarts usually name for blind baking to realize a crisp, flaky crust, particularly if the filling is moist.
Can I simply dock (poke holes in) the dough as a substitute of utilizing pie weights/beans?
Docking the pie dough is another technique to utilizing pie weights or beans, and it’s efficient in sure conditions. It doesn’t work in all recipes, although.
Docking means pricking the underside of the crust with a fork to create small holes, which helps forestall the crust from puffing up throughout baking.
Nevertheless, it’s vital to notice that docking might not be applicable for every type of pies, particularly these with very liquid or heavy fillings. In such circumstances, utilizing pie weights or beans are beneficial to offer extra help and forestall the crust from slumping or effervescent up excessively.
In the event you’re making one thing with a no-bake filling, like strawberry pie, and also you want a totally baked pie crust, then docking is ok. In the event you’re going to be partially or largely baking your pie crust earlier than returning the crust with its filling to the oven, then blind baking with pie weights is rather more preferable.
Then you definitely don’t have to fret in regards to the moist pie filling saturating the holes and making the crust soggy.
What sort of beans can I take advantage of?
When utilizing beans as pie weights for blind baking pie crust, use dry, raw beans. The kind of beans doesn’t considerably affect their effectiveness as weights, so you might have the pliability to make use of numerous totally different varieties. Some generally used beans for blind baking embrace:
Chickpeas, lentils, black beans, and pinto beans.
It’s vital to designate a set of beans particularly for this objective, as they’ll’t be cooked and eaten after getting used as pie weights. When you’ve used them for blind baking, retailer them in a separate container for future use along with your subsequent pie.
Do I’ve to bake the pie crust on a baking sheet?
No, however it’d be extraordinarily foolish to not. Because of this:
- It’s a lot simpler to take away the pie from the oven when positioned on a baking sheet.
- I’ve made this pie crust a great deal of instances over the previous few months, and I’ve by no means had points with butter melting from the crust. Nevertheless, particular person variations, resembling a barely smaller pie pan or variations in butter manufacturers, may come into play.
Think about the frustration of getting to drag a pie out of the oven after simply 10 minutes of baking due to burned butter on the backside of your smoke-filled oven. Cleansing up the mess turns into vital earlier than returning the pie to the oven, probably compromising the crust and your complete pie.
Utilizing a baking sheet solely avoids this irritating and unlucky scenario.
- Prepare dinner’s Illustrated carried out an experiment. They baked a cherry pie immediately on the oven rack, leading to a soggy, juice-soaked crust. In distinction, the pie baked on a baking sheet had a stable, non-soggy crust. You’ll find the detailed rationalization on the offered hyperlink (as this submit is already fairly lengthy!).
Have a look at the crust under. This wasn’t even blind baked, and it’s removed from soggy! I implore you to bake the pie on a baking sheet. 🙂
Methods to retailer a prebaked pie crust:
- Permit the prebaked pie crust to chill utterly at room temperature with the intention to assist forestall condensation contained in the storage container.
- Wrap the pie crust securely in plastic wrap or aluminum foil, after which place in a Ziploc bag. Be certain it’s nicely lined to stop publicity to air and moisture.
- It may possibly sit at room temperature for as much as 3 days or be frozen for as much as 2 months.
- While you’re prepared to make use of the prebaked pie crust, thaw it within the fridge for a number of hours or in a single day. Thawing at room temperature can result in sogginess.
I hope you’ll get pleasure from this pie crust! I’d completely love to listen to what you suppose when you strive it out. Thanks a lot! 🙂
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- Prep Time:
- Prepare dinner Time:
- Prepared in:
- Yield: 1 pie crust
Elements
- 1 1/4 cups (173 grams) Bob’s Crimson Mill Gluten-free 1-to-1 Baking Flour + a tiny bit extra for flouring
- 1 tablespoon granulated sugar
- 1/2 teaspoon high quality sea salt
- 1/2 cup (113 grams) unsalted butter (ideally US European-style butter for one of the best taste!), reduce into 8 pats
- 1 teaspoon chilly vanilla extract
- 1/2 teaspoon chilly apple cider vinegar
- 2.5 to five.5 tablespoons (37-81 grams) chilly water
Instructions
- Get out a 9” (23cm) pie plate that’s oven-safe and appropriate for transitioning from the fridge or freezer to a scorching oven (confer with the submit for added info). Don’t grease.
- Within the bowl of a meals processor outfitted with an S-blade, mix the flour, granulated sugar, and salt. Pulse a number of instances.
- Swap the processor to the bottom pace and add the butter. Course of till you might have pea-sized bits of butter; keep away from overprocessing.
- Evenly drizzle vanilla extract and apple cider vinegar over the combination.
- On the lowest pace, pour in 2.5 tablespoons of water. The required water amount is determined by components just like the temperature of your elements and kitchen. By a number of trials with the identical model of elements, I’ve discovered a variety between 2.5 and 5.5 tablespoons.
- Course of briefly till the dough begins coming collectively; it ought to have a shaggy look relatively than forming a uniform ball. Pinch some collectively, and if it holds with out being excessively crumbly, it is prepared. Be cautious to not add an excessive amount of water, as an extra results in a non-flaky pie crust. If wanted, add extra water, 1 teaspoon at a time. In the event you can type a disc with out it crumbling aside, it is one other indication that it is prepared.
- Place the dough within the heart of a giant piece of plastic wrap and form it right into a flat disc, roughly 1” (2.5cm) or barely much less. If it stays crumbly and does not type a disc, it requires a contact extra water.
- Chill the dough for at least 45 minutes and as much as 2 days.
- Evenly flour a chunk of parchment paper and place the unwrapped dough on it. Sprinkle a small quantity of flour over the dough.
- Cowl the dough with plastic wrap or one other piece of parchment paper and roll it out to be roughly 1/2” (1 1/4 cm) wider than the highest circumference of your pie plate.
- Take away the plastic wrap or parchment overlaying the pie crust, place the ungreased pie pan on high of the dough, and flip over the dough and pan. Press the dough down across the edges on the backside of the pan, then take away the parchment paper.
- Fold the dough in order that it aligns with the perimeters and crimp the rim.
- In case your recipe requires baking the filling in an unbaked pie crust, then chill the crust, uncovered, for quarter-hour earlier than filling and following your pie recipe directions.
- Cowl the pie crust loosely with plastic wrap and switch it to the freezer (not the fridge!) for 45 minutes.
- Whereas it chills, preheat the oven to 400 °F (205 °C) and place a baking sheet on the decrease third baking rack.
- Line the crust with parchment paper and fill it with pie weights or beans. Many recommend filling them to the highest, however I discovered success simply filling the underside.
- Gently place the pan on the now-hot baking sheet and bake for 20-23 minutes or till the crimped edges evenly brown.
- Take away the weights and parchment paper and proceed baking the crust for a further 5-7 minutes or till the crust’s backside is dry and starting to brown. In the event you want a totally baked pie crust (like for a pie with a no-bake filling), bake till the underside of the crust is a pleasant golden brown – about 1-3 minutes extra.
- Take away the pan from the oven and let it cool on a wire rack for about half-hour earlier than filling. Letting it cool for a minimum of half-hour ensures a crisp crust.
Put together the dough:
Methods to roll it out:
Methods to blind bake:
Notes
- In the event you dwell in Europe, use 110 grams butter + 3 grams of water to duplicate US butter for the pie crust. As an alternative of 84 grams of butter within the filling, use 82 grams (and no water). Additionally use medium EU eggs as a substitute of enormous eggs.
- I put the vanilla and apple cider vinegar collectively in a tiny bowl within the freezer for about 10 minutes, and the identical with the water. I don’t put the vanilla/ACV and the water collectively in the identical bowl since you may not use all of the water.
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