Are you craving a slice of homemade pie but following a gluten-free diet? Don't despair! This recipe using Bob's Red Mill gluten-free flour blend makes a surprisingly flaky and delicious pie crust that rivals its gluten-containing counterparts. Forget the gummy, tough gluten-free crusts of the past – this is a game-changer for easy recipes and healthy meals! Get ready to impress your family and friends with this quick dinner idea, perfect for any occasion.
Ingredients:
- 2 cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- 1 teaspoon xanthan gum (omit if your flour blend already contains it)
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
- 1/4 cup ice water
Instructions:
Get started:
- Ensure your butter is very cold. This is key to a flaky crust! You can even chill it in the freezer for 15-20 minutes before starting.
Make the dough:
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Whisk together the flour, xanthan gum (if using), and salt in a large bowl.
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Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
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Gradually add ice water, one tablespoon at a time, mixing lightly with a fork until the dough just comes together. Don't overmix!
Chill and roll:
- Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten-free flour to hydrate and the butter to firm up, resulting in a tender crust.
Bake your masterpiece:
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On a lightly floured surface, roll out the dough to your desired thickness. For a double-crust pie, divide the dough in half.
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Carefully transfer the dough to your pie plate. Trim and crimp the edges.
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Add your favorite pie filling and bake according to the filling's instructions.
Tips for Success:
- Cold is key: Seriously, the colder your butter and water, the flakier your crust will be.
- Don't overmix: Overmixing develops gluten (even in gluten-free flour), leading to a tough crust. Mix only until the dough just comes together.
- Blind baking: For pies with wet fillings, consider blind baking the crust for 10-15 minutes before adding the filling to prevent a soggy bottom. This involves lining the crust with parchment paper and pie weights before baking.
- Rest the dough: Allowing the dough to rest in the refrigerator helps prevent shrinkage during baking.
Delicious Variations:
- Sweet: Use this crust for classic apple pie, pumpkin pie, berry pies, or even a decadent chocolate cream pie.
- Savory: This recipe also works beautifully for savory pies like quiche, pot pies, or shepherd's pie. Experiment with herbs and spices to complement your filling.
Nutritional Information (per serving, approximate, will vary based on filling):
This information is based on a single serving of the pie crust alone and does not include the filling. Nutritional values will change depending on the type and quantity of filling used.
- Calories: Approximately 200-250
- Fat: 12-15g
- Carbohydrates: 20-25g
- Protein: 2-3g
This gluten-free pie crust recipe is a delightful addition to your repertoire of homemade cooking and delicious dishes. It’s a testament to how incredibly tasty and easy healthy meals can be. Enjoy!