Gluten-free Pie Crust

Gluten-free Bean Flour Pie Crust Recipe | Easy-to-Make and Delicious

Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Gluten-free Pie Crust is a delicious alternative for those who are looking to avoid gluten in their diet. This recipe provides a flaky and flavorful crust that can be used for a variety of sweet and savory pies.

History

The concept of gluten-free baking has gained popularity in recent years as more people are diagnosed with gluten sensitivities or celiac disease. This recipe offers a way for individuals to enjoy their favorite pies without the worry of gluten.

Ingredients

1.5 cups of whole bean flour (try purée)
0.25 cup of cornstarch
1 tbsp of cornmeal
1 tsp of gluten-free baking powder
0.5 tsp of salt
6 tbsp of vegetable shortening
1 egg white
0.75 cup of cold water

How to prepare

Stir together the dry ingredients, then cut in the shortening until the mixture becomes crumbly using a pastry blender or two knives.
Try adding the puree alternately with the shortening.
Whisk together the egg white and slightly less water if using bean puree.
Stir the mixture into the dry ingredients to make a soft dough.
Divide the dough in half.
Roll the dough out to a thickness of 0.13" on a surface dusted with cornstarch, between layers of waxed paper or plastic wrap.
Press the dough into the pan, patching if necessary.
For a pie shell or single crust: trim the edge, leaving a half-inch overhang to tuck under and flute the edge.
Line the inside of the pastry shell with a piece of foil.
Bake at 400°F (204°C) for 15 minutes or until the edges are golden brown, then remove the foil.
For a double-crust pie: trim the edge, fill, and roll the top pastry.
Tuck a 0.5 inch overhang under the edge of the bottom crust and press firmly together.
Flute the edges.
Cut steam vents.
Bake as the recipe directs for the filling.

Variations

For a sweeter crust, add a tablespoon of sugar to the dry ingredients.
Experiment with different types of gluten-free flours, such as almond flour or coconut flour, for a unique flavor.

Cooking Tips & Tricks

Make sure to use cold water when preparing the dough to ensure a flaky crust.

- Rolling out the dough between layers of waxed paper or plastic wrap can make the process easier and prevent sticking.

- Patch any cracks or tears in the dough with extra dough to ensure a seamless crust.

Serving Suggestions

This gluten-free pie crust can be used to make a variety of pies, such as apple, pumpkin, or quiche. Serve with a dollop of whipped cream or a scoop of ice cream for a delicious dessert.

Cooking Techniques

Use a pastry blender or two knives to cut in the shortening for a flaky crust.

- Blind bake the crust before adding the filling for a crispier texture.

Ingredient Substitutions

If you don't have whole bean flour, you can use a gluten-free all-purpose flour blend instead.

- Coconut oil can be used as a substitute for vegetable shortening.

Make Ahead Tips

The dough for this pie crust can be made ahead of time and stored in the refrigerator for up to 2 days. Simply roll out the dough when ready to use.

Presentation Ideas

Decorate the edges of the pie crust with a fork or use cookie cutters to create fun shapes for a decorative touch.

Pairing Recommendations

This gluten-free pie crust pairs well with a variety of fillings, such as fruit, custard, or savory ingredients like vegetables and cheese.

Storage and Reheating Instructions

Store any leftover pie crust in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F (177°C) for a few minutes to crisp up the crust before serving.

Nutrition Information

Calories per serving

One serving of this gluten-free pie crust contains approximately 180 calories.

Carbohydrates

Each serving of this gluten-free pie crust contains approximately 20 grams of carbohydrates.

Fats

This recipe contains approximately 10 grams of fat per serving.

Proteins

Each serving of this pie crust provides around 2 grams of protein.

Vitamins and minerals

This pie crust is not a significant source of vitamins and minerals.

Alergens

This recipe contains eggs and cornstarch, which may be allergens for some individuals.

Summary

Overall, this gluten-free pie crust is a moderate source of carbohydrates and fats, with a low amount of protein and calories per serving.

Summary

This gluten-free pie crust recipe offers a delicious and versatile option for those looking to avoid gluten in their diet. With a flaky texture and easy preparation, this crust is perfect for all your pie-making needs.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was a warm summer day and I had just finished baking a batch of my famous apple pies for a family gathering. As I was cleaning up the kitchen, I noticed a recipe card tucked away in an old cookbook that I hadn't used in years. Curious, I picked it up and read the title: "Gluten-free Pie Crust."

I had heard of gluten-free diets before, but I had never actually tried making anything gluten-free myself. Intrigued, I decided to give it a go. The recipe called for a mix of almond flour, coconut flour, and flaxseed meal as the main ingredients. It seemed simple enough, so I gathered the necessary items and got to work.

As I mixed together the flours and added in the melted butter, I couldn't help but feel a sense of excitement. This was something new and different, and I was eager to see how it would turn out. After rolling out the dough and pressing it into the pie dish, I popped it in the oven and waited anxiously for the timer to go off.

When I pulled the pie crust out of the oven, I was amazed at how beautiful it looked. The crust was golden brown and had a lovely texture to it. I couldn't resist cutting a small piece off and tasting it. To my surprise, it was absolutely delicious. It had a slightly nutty flavor that complemented the sweetness of the apple filling perfectly.

From that moment on, I knew that this gluten-free pie crust recipe would become a staple in my baking repertoire. I shared it with friends and family, who were equally impressed with the results. They couldn't believe that something gluten-free could taste so good.

Over the years, I continued to perfect the recipe, tweaking it here and there to suit different types of pies. I experimented with different fillings, from peach to pumpkin to cherry, and each time the gluten-free crust held up beautifully. It was flaky and tender, just like a traditional pie crust, but with the added bonus of being gluten-free.

I began to incorporate the recipe into my regular baking routine, making sure to always have a batch of gluten-free pie crust on hand for any impromptu gatherings or special occasions. It became a signature dish of mine, and I was proud to share it with anyone who was interested in trying something new and delicious.

As I look back on that fateful day when I discovered the gluten-free pie crust recipe, I can't help but feel grateful for the journey it has taken me on. It has opened up a whole new world of possibilities in the kitchen, and I have enjoyed every moment of experimenting with different flavors and fillings.

So, if you ever find yourself in need of a gluten-free dessert option, look no further than my tried and true gluten-free pie crust recipe. I guarantee it will be a hit with all who try it. Happy baking!