One of the hard things about having to be gluten free is the deserts that you miss out on.
I like to bake pies, and have always liked to bake pies but I had to quit with the addition of gluten free in my family (not by choice).
With gluten free fours more readily available (and here is a recipe for gluten free flour), here is a way to make the pie crust that you may want to use to keep some "normaility" in your life.
Note that this will make 2 crusts. If you nly need 1 crust for a custard based pie then only use half the recipe.
Ingredients:
- 2 cups of gluten free flour
- 1/2 cup of butter (or some type of shortning)
- 1 egg (this helps bind the crust)
- 2/3 cups or so of ice cold water
- 1/4 tsp of Xantham gum (if your gluten free flour has it, then omit this)
Instructions:
- Mix all the dry ingriedients together in a mixing bowl
- Add in the butter with a pastry cutter, or you can use a food processor or a ninja (my favorite).
- Add the egg and mix until it is well mixed in (should be crumbly).
- Just like regular pie crusts, mix in a little bit of water at a time until it becomes moist (like a gluten based pie crust)
- Cut the dough in half and lay 1 half the dough onto a sheet of wax paper, about the size of the pie plate that you are using.
- Place another piece of wax paper on top and roll out the dough until it is the size that you need.
- Remove the top piece of wax paper
- Grease the pie plate or pie tin
- Either place the pie plate upside down on the crust, or carefully take the crust and flip it upside down onto the pie plate.
- Remove the 2nd piece of wax paper.
- If you need to par-bake this it can be done at 400 degrees for about 20 minutes.
