FeaturesJune/July 2009 Issue

Tips for a Successful Gluten-Free, Dairy-Free Pie Crust

A delicious pie starts with a delicious crust. Follow these tips for a tender, tasty pie crust.

Mixing the Dough 

Don’t over-mix ingredients. The less the dough is worked, the more tender the crust.

Rolling the Dough

To roll out the dough, dust your work surface thoroughly with gluten-free flour and use a well-floured rolling pin to prevent the dough from sticking. Another option: Roll the dough between two generous pieces of wax paper. This simplifies clean up.

Plating the Dough

If you roll the dough out on a floured surface, transfer the dough onto the pie pan by rolling it onto the rolling pin first. Then place the rolling pin on the edge of your pie pan and unravel the dough. Press the dough gently into place and trim the edges to fit.

If you roll the dough between wax paper, remove one piece of wax paper and carefully place that side of the dough into the pie pan. Press the dough gently into place. Remove the top piece of wax paper and trim dough edges to fit.

Work Fast - GF Dough Dries Out!

This is important. This dough recipe will dry out if you let it sit too long—so work quickly. Roll the dough out immediately after you make it.
No need to chill dough before rolling.

Glossing the Dough 

Brush the top of your pie with maple syrup. This adds a touch of sweetness and gives the pie a beautiful shine.

Chilling the Dough

Refrigerate the pie for about 30 minutes before you bake it. This helps the dough keep its shape and prevents the crust from shrinking in the oven.  

Cover It Up

If the crust browns too quickly while the pie bakes, tent it loosely with a piece of aluminum foil.

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