Sunday, November 18, 2012

Gluten Free Thanksgiving: GF Pie Crust

This is the 5th year we'll be celebrating a Gluten Free Thanksgiving in our home + the very 1st that I'm celebrating it with all of you lovely House 54 followers. :)

Today's post is 1 of 6 that I plan to share over the course of the next few days leading up to Thanksgiving. Today's share is basic + an absolute necessity in any GF kitchen. It also {hint, hint!} will be extra helpful for the GF Pumpkin Pie recipe I plan to share in this series.

Today's recipe is for making a Gluten Free Pie Crust.

This pie crust recipe is very versatile + you can use it for any pie you plan to make! I chose to use Namaste's Gluten Free Flour Blend for this recipe, but certainly use whatever kind is your favorite. :)

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The Prep: 
Combine the flour + sugar in a bowl. Prep the butter by cutting into 1/2 cubes + placing it into the fridge to cool for 15 - 30 minutes.

After The Butter Has Chilled...
You can then begin making the pie crust! In a food processor - put the GF flour + sugar mixture and cubed, chilled butter. Pulse until combined. 

Begin adding the water until it's barely crumbly + stays together when pinched with your fingers. 
Combine all of the crumbly pie mix into a flat disk + then place into the refrigerator for 1 hour in a large plastic bag. 


Time To Roll The Dough...
Take the dough out of the fridge 5 minutes before rolling. Roll the dough between 2 pieces of parchment or waxed paper, into a large circle.



Peel off the top parchment/waxed paper layer and flip into a pie dish. Press all parts of the dough into the pie pan + mold it so that when you peel the second layer off - it's completely set + ready to go!



Push back the edges of the pie dough so that you can decorate it all pretty with a fork!


Make it pretty any way you'd like! I also like to poke holes in the bottom of the pie crust to ensure that no air bubbles get stuck in there! 


Time To Cook The Pie Crust + Make A Pie...
When the time comes + you're ready to use your GF Pie Crust - recover the crust with foil or parchment paper. Fill the pie with something weighted, whether it be a some uncooked noodles you have around or some beans. 

Bake in the oven @ 350 degrees for 10 minutes. Then remove and bake for another 10 minutes without the weighted pie fillings. 


Fill with your favorite pie filling, bake + enjoy! 


To make this Gluten Free Pie Crust, just follow this recipe:


Happy Thanksgiving Everyone + Happy GF Baking!
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1 comment:

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