ALI'S GLUTEN-FREE PIE PASTRY

Ali's Gluten-Free Pie Pastry image

Who needs gluten? This recipe produces a tender, nutty crust that's as tasty as any traditional pastry. It's the perfect base for all your pie favorites.-Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Time 15m

Yield pastry for one 9-inch pie.

Number Of Ingredients 18

Ingredients

INGREDIENTS FOR SINGLE-CRUST PIE:
1 cup gluten-free all-purpose baking flour
1/3 cup ground almonds
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon xanthan gum
6 tablespoons cold butter or margarine, cubed
2 tablespoons beaten egg
1 to 2 tablespoons ice water
INGREDIENTS FOR DOUBLE-CRUST PIE:
2 cups gluten-free all-purpose baking flour
2/3 cup ground almonds
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3/4 cup cold butter or margarine, cubed
1 large egg, beaten
3 to 4 tablespoons ice water

Steps:

In a large bowl, combine the flour, almonds, sugar, salt and xanthan gum. Cut in the butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed., For single-crust pie: Form into a disk and wrap in plastic; refrigerate for 1 hour or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. , For double-crust pie: Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic. Refrigerate for 1 hour or until easy to handle., Roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Cover edges with foil. Bake pie according to recipe directions, removing foil during the last 15-20 minutes of baking.

Nutrition Facts : Calories 172 calories, Fat 11g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 141mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.