Best Featherlight Vinegar Pastry Gluten Free Pie Crust Recipes

FEATHERLIGHT VINEGAR PASTRY (GLUTEN-FREE PIE CRUST) RECIPE - (4.7/5)

Steps:

• In a medium bowl, blend the flour mix, xanthan gum, salt and sugar. Cut into the shortening until coarse crumbs form. In a small bowl, beat the vinegar and egg together with a fork. Add the ice water. Stir the wet ingredients into the dry ingredients with a fork and keep adding liquid until the dough forms a ball. Work a little with your hands to obtain a smooth texture. Cover and refrigerate for 30 minutes or more before rolling out. Divide the dough in half and roll out on sweet rice flour - covered waxed paper or plastic wrap. Use as much of the sweet rice flour as needed to work easily. Place in a pie tin. If using plastic wrap for easier handling, move it to the pie tin and invert the dough into the pan. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450-degree oven for 10-12 minutes or until slightly browned. Cool before filling.

FEATHERLIGHT PIE CRUST - DOUBLE CRUST

Steps:

• Mix together flour mix, xanthan gum and salt.Cut in shortening with a pastry cutter or knives until it looks like coarse crumbs, not too fine. Sprinkle ice water over flour mix.Gently mix the flour and water, breaking up large clumps with your fingers. The point is to lightly dampen most of the flour mixture without kneading the dough.Press the dough into a ball. Roll out between sheets of flour dusted plastic wrap. You should be able to see swirls of shortening in the dough as you roll it out. Transfer the crust to a pie plate. Fill and bake according to recipe directions.

EXTRA-FLAKY PIE CRUST

Steps:

• In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
• In a measuring cup or a small bowl, combine the water and vinegar; set aside.
• Gently toss the butter in the flour mixture until coated, then use a pastry blender to cut the butter into the flour. (You should have pieces of butter that range from sandy patches to pea-size chunks, with some larger bits as well.)
• Drizzle in about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water, 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together.
• Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter. Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another.
• Repeat the process once or twice more; the dough should still have some big pieces of butter visible.
• Cut the dough in half. Shape each piece into a disk and flatten it. Wrap the disks in plastic and put in the refrigerator for at least 1 hour, or overnight, to rest.
• The dough can be stored for 3 days in the refrigerator or up to 1 month in the freezer. If making the dough in advance to freeze: Roll out the dough on a piece of parchment paper, then carefully roll it up in the parchment. Write the date on the parchment and pop into the freezer to firm up, about 30 minutes. Then wrap the crust securely in plastic wrap. Defrost the dough in the refrigerator overnight or thaw it on the kitchen counter for about 30 minutes before using.)
• Use the dough for double-crust pie recipes or cut it into disks to prepare Berry Hand Pies.

GLUTEN FREE PIE PASTRY

Steps:

• In large bowl, whisk together brown, white and sweet rice flours, tapioca starch, granulated sugar, xanthan gum and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.
• Stir ice water, beaten egg yolk and vinegar together in a small bowl; drizzle over flour mixture, tossing with fork until ragged dough forms and adding up to 2 tbsp more ice water if necessary. Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make- ahead: Refrigerate for up to 24 hours.).
• Between 2 pieces of parchment paper, roll out 1 disc, pressing edges together if cracks form, into 12-inch (30 cm) circle. Peel off top paper; replace over pastry. Gently turn over; peel off top paper. Transfer, pastry side down, to 9-inch (23 cm) pie plate; peel off paper. Fit pastry into pie plate.
• * For single crust pie, turn edge under and flute. Prick bottom and sides with fork. Bake 10-15 minutes (I used Pyrex-glass pie plate) at 400°F or until crust is golden.
• * For double crust pie, add filling of choice. Roll out top crust. Moisten bottom crust with water, and add Place pastry circle over filling; peel off paper. Trim, if necessary, to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom rim; crimp with fork. Bake on bottom rack in 425F (220C) oven for 10 minutes. Reduce heat to 350F (180C); bake until bubbly and bottom is golden, about 1 hour. Let cool in pan on rack.

FEATHERLIGHT PIE CRUST - SINGLE CRUST

Steps:

• Mix together flour mix, xanthan gum and salt.Cut in shortening with a pastry cutter or knives until it looks like coarse crumbs, not too fine. Sprinkle ice water over flour mix.Gently mix the flour and water, breaking up large clumps with your fingers. The point is to lightly dampen most of the flour mixture without kneading the dough.Press the dough into a ball. Roll out between sheets of flour dusted plastic wrap. You should be able to see swirls of shortening in the dough as you roll it out. Transfer the crust to a pie plate. Fill and bake according to recipe directions.

NEVER-FAIL GLUTEN-FREE PIE CRUST

Steps:

• Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
• Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
• Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.
• Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
• Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.