DessertJune/July 2009

Easy to Make Allergy-Friendly Pie Crust

MAKES TWO 10-INCH CRUSTS

 

This gluten-free, dairy-free, egg-free crust is light and delicious. The dough is easier to work when it’s rolled out immediately so if you’re making a double-crust pie, prepare the filling first before making the crust. For a one-crust pie, halve the recipe.

2  cups gluten-free High-Protein Flour Blend
    or gluten-free flour blend of choice
2  teaspoons xanthan gum
-  Pinch salt
2  tablespoons maple crystals or date sugar
    or granulated sugar
8  tablespoons coconut oil
½  cup cold water
4  teaspoons cider vinegar

1. Pre-heat oven to 350 degrees. Lightly oil a 10-inch pie pan.

2. In a medium bowl, combine gluten-free flour, xanthan gum, salt and maple crystals. Set aside.

3. Melt coconut oil until liquid but not hot. Add liquid coconut oil to water and cider vinegar, stirring to combine.

4. Pour oil mixture into dry ingredients and mix with your hands until just combined. Do not over-mix or the dough will become tough. Dough will be a little wet.

5. Divide dough in half, keeping half covered. Turn the uncovered half of dough onto a work surface dusted with gluten-free flour and form it into a flat disk. Roll out dough with a floured rolling pin to ¼-inch thickness. Work fast as dough dries out rather quickly.

6. Carefully place dough in prepared pie pan. Crimp edges and add pie filling. If desired, top pie with second crust and crimp edges together. Slit top crust in several places for steam to vent. Chill pie for 30 minutes in the freezer before baking.

7. To precook the crust without filling, chill crust in the freezer for about 30 minutes. Preheat oven to 350 degrees. Remove crust from freezer and prick bottom a few times with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in preheated oven for 20 minutes or until parchment paper pulls away from crust without sticking. Remove paper, along with weights or beans, and bake an additional 15 to 20 minutes or until bottom is golden.

Each serving of crust contains 279 calories, 14g total fat, 12g saturated fat, 0g trans fat, 0mg cholesterol, 36g carbohydrate, 7mg sodium, 2g fiber, 3g protein.

 


 

High-Protein Flour Blend

This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts.

1¼  cups bean flour (your choice), chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour

Each cup contains 588 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 128g carbohydrate, 24mg sodium, 6g fiber, 11g protein.

 


 

Comments (13)

I have tried to make this pie crust more than 4 times now and it has to be one of the worst recipes I've ever come across. It's very difficult to get the right consistency and the crust breaks and cracks during handling all the time. I've followed this to a T and it just simply does not work.

Posted by: noz | December 6, 2014 12:06 AM    Report this comment

Thaw and bake as per the instructions or add an additional 7 to 10 minutes if the crust is still frozen. - Moderator

Posted by: LW Moderator | November 14, 2014 11:31 AM    Report this comment

What a great crust recipe! Easy to handle. We used 6 Tbsp. coconut oil and 2 Tbsp of applesauce. One problem, couldn't see any time to bake to whole pie after freezing. The baking time listed is for the precooked crust. Thanks!

Posted by: BTor | November 1, 2014 2:18 PM    Report this comment

Any quality oil, would that be canola or olive?

Posted by: Debbie H | December 9, 2013 8:10 PM    Report this comment

A reader asks: What's the purpose of the sugar? Is it necessary to the structure of the crust? I want to use a crust for a savory dish [i.e., quiche] and don't want a sweet crust.

The sugar helps the pie crust brown but it is certainly not necessary. And it can certainly be omitted if you are using this recipe to make a quiche. Enjoy! Beth Hillson, Food Editor, Living Without

Posted by: bethhillson@sbcglobal.net | November 26, 2013 12:45 PM    Report this comment

Can I make these pie crusts in advance of TG and freeze them until I need? Or is this a make when needed recipe?

Posted by: Unknown | November 3, 2013 5:51 PM    Report this comment

I just made this pie crust for an apple pie. It was the easiest gluten free pie crust I've ever handled! It turned out beautiful! I can't wait for it to get done in the oven so I can taste it. Thank you!

Posted by: achelray17 | October 14, 2013 6:42 PM    Report this comment

Any good quality oil should work fine.

Posted by: LW Moderator | October 13, 2013 8:59 AM    Report this comment

young grandson is not ready to challenge coconut anything. What other oil would work? Thanks

Posted by: sicl4015 | October 12, 2013 9:30 PM    Report this comment

almond flour and chick pea flour recipes?

Posted by: Unknown | July 2, 2013 4:35 PM    Report this comment

What's the purpose of the sugar? Is it necessary to the structure of the crust? I want to use a crust for a savory dish [i.e., quiche] and don't want a sweet crust.

Posted by: MsB-CCTX | February 20, 2013 3:57 PM    Report this comment

Thanks for the gluten-free pie crust recipe.

Posted by: Unknown | November 23, 2012 8:30 PM    Report this comment

e-mail: Lundhome@bendbroadband.com

Posted by: Unknown | November 23, 2012 8:29 PM    Report this comment

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