Pastry Recipe for Pie Crust - Gluten Free

“Posted on behalf of Yahoo Group SillyYaks. This is the BEST pie crust I have ever made, even pre-gf! It is gluten free, and dairy free and can be made soy free as well.It is not crumbly, but it rolls out best between sheets of parchment paper. It has a wonderful taste and holds it shape well. I've used it to make whole pies and even turn-over style individual pies. --Mariann [my version of a recipe from the AiA Gluten & Dairy Free Cookbook.]”
READY IN:
22mins
SERVES:
4-6
YIELD:
1 pie crust
UNITS:
US

Ingredients Nutrition

Directions

  1. *Mix flours, salt, and xanthan gum in a bowl. Rub in the margarine,but not too much. The mixture should resemble baked beans rather than breadcrumbs.
  2. *In a separate bowl, whisk together the egg, vinegar and ice water.
  3. Slowly stir the egg mix into the flour mix, until a ball is formed.
  4. *Knead the pastry (with a little gf flour if needed) for 2-3 minutes.
  5. Wrap the pastry and place in the fridge for at least an hour. **It can be frozen at this stage.
  6. *If the pastry is a little hard when removed from the fridge, knead again a little bit.
  7. *Roll out on a floured surface. Place in pie pan and follow baking instructions for your pie recipe.
  8. *If cooked pastry is needed for your recipe the pastry can be cooked at 425 degrees for 10-12 minutes.
  9. ***substitute Spectrum Naturals Organic Shortening to make it soy free. This is a non-hydrogenated, trans fat free vegetable shortening made from palm oil.

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