EXTRA FLAKY GLUTEN FREE PIE CRUST
Steps:
- In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients.
- Flatten each chunk of butter between your thumb and forefinger. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly.
- Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon only if necessary for the dough to hold together.
- Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough. Place the dough in the refrigerator to chill for 30 minutes.
- Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.
- Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick.
- Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick.
- Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.
- Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate.
- Trim the roughest edges of the crust with kitchen shears. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.
- Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).
- Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with the tines of a fork.
- Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans.
- Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes.
- Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.
GLUTEN FREE PASTRY
A friend of mine is celiac, so I had to find a recipe that would work for beef Wellingtons... BINGO!!! This is perfect, and soooooo easy to make!
Provided by BriannaH
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening until the mixture resembles sand. Stir in the water and vanilla extract.
- Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 17.5 g, Fat 8.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 160.8 mg, Sugar 1.6 g
SIMPLY GLUTEN-FREE PASTRY
Uses Compliments™ GF AP flour blend.
Provided by Catherine Parnell-Proulx
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h45m
Yield 8
Number Of Ingredients 5
Steps:
- Mix flour and sugar together in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Mix in egg until combined. Add water, 1 tablespoon at a time, and knead until the pastry holds together. Form into a ball. Cover with plastic wrap and refrigerate until cold and firm, about 1 hour.
- Cut ball in half; place each half on separate sheets of parchment paper. Flatten with your hand and cover with a second piece of parchment. Roll into 1/8-inch-thick crusts, flipping once, using a rolling pin. Peel off the top sheet of parchment. Fold 1 crust in half. Fold again into quarters; transfer to a pie plate. Unfold and fit into plate; peel off second layer of parchment.
- Reserve remaining crust to top filled pie.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 26 g, Cholesterol 23.3 mg, Fat 14.6 g, Fiber 3.4 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 9.2 mg, Sugar 2.2 g
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When it comes to baking, pastry is one of the essential components of a successful dessert. However, if you have a gluten sensitivity, it can be challenging to find pastry recipes that don't contain wheat flour. Fortunately, Ali's Gluten-Free Pie Pastry Recipes are a fantastic solution for gluten-free bakers.
What is Gluten-Free Pastry?
Gluten is a protein found in wheat, barley, and rye, which can cause an allergic reaction in some people. Since most pastry recipes include wheat flour, creating pastry that is gluten-free can be challenging. Gluten-free pastry essentially replaces wheat flour with alternative flours, such as almond flour or rice flour, to achieve similar taste and texture.
Who is Ali?
Ali is a gluten-free baker who understands the challenges people with gluten sensitivities face when baking. She has created a series of recipes that are easy to make and use gluten-free ingredients that don't compromise the taste or texture of the end product.
Why Use Ali's Gluten-Free Pie Pastry Recipes?
1. Gluten-Free - If you have a gluten sensitivity, you won't have to worry about consuming gluten when using Ali's pastry recipes. 2. Healthier - Ali's pastry recipes use alternative flours that are healthier than traditional wheat flour. For instance, almond flour has more protein and healthy fats than wheat flour. 3. Variety - Ali's pastry recipes are not only gluten-free but come in a variety of flavors, such as coconut, cinnamon, and chocolate. This means you can create different types of desserts with varying tastes with her recipes. 4. Easy to Follow - Ali's pastry recipes are straightforward to follow, even for novice bakers. She provides detailed ingredients lists and step-by-step instructions to ensure success. 5. Great Taste - Ali's pastry recipes have been tested and approved by her family and friends. They are delicious and have a similar texture to traditional wheat flour pastry.
Conclusion
Finding gluten-free pastry recipes that are easy to make and taste great can be hard. However, with Ali's Gluten-Free Pie Pastry Recipes, you can create pastry that is gluten-free, healthier, and delicious. Whether you are gluten intolerant or just want to try a new recipe, Ali's creations are a perfect solution that you won't regret trying out!