I went camping in Tofino this past weekend and brought a couple of my gluten-free pies to share, I’m confident they went over well even with the gluten eaters but then again, who wouldn’t love fresh raspberry and nectarine pies while camping!? Couple people asked for this Blog address and I am aware I haven’t posted in a while so I popped in to see what’s going on and noticed, I still haven’t posted my gluten-free pie crust recipes and I actually promised to back in September – oops! Better late than never! Pie filling recipes to follow…promise!
First is my easy, rice flour gluten-free pie crust, I use it usually with Summer fresh fruit pies like blackberry or raspberry/nectarine where it’s all about the filling. The recipe below makes one pie shell, if you want a cover or to roll extra to crisscross cover your pie then double the batch.
1 cup Rice Flour
1/2 cup Tapioca Flour
1/4 cup Potato Starch
1/4 teaspoon Sea Salt
2 teaspoon Xanthan Gum
1/2 cup Earth Balance Vegan Shortening or
Spectrum Naturals Organic Shortening (soy-free)
1 large Egg, beaten
1 teaspoon Apple Cider Vinegar
3 tablespoons Ice Cold Water
Mix dry ingredients in medium bowl
Cut in cold shortening and rub mix together, but not too much, you want a chunky mixture.
Whisk together the egg, vinegar and ice water in small bowl then slowly add to dry bow, hand mixing until a ball in formed.
Knead your pastry (with a little more flour if needed) for 2-3 minutes then wrap in parchment paper and refrigerate for no less than an hour.
Remove from fridge to roll out on floured surface, (I keep a flour dusted t-towel frozen in my freezer to roll out pastry, it makes it easier to pick up and flip. You could try using the parchment paper from the wrapping too). If the pastry is a little hard when removed from the fridge, knead again but the colder the better!
Roll to desired thickness and flip onto pie pan and gently press edges. Return to fridge until ready to fill with filling or, freeze for later use.
NOTE: If a cooked crust is needed for your recipe bake at 425 degrees for 10-12 minutes.
Super Awesome Gluten-Free Pie Crust
Two pie dishes
1 1/4 cup Almond Flour (this is not the same as almond meal)
2/3 cup Gluten-free Oat Flour
2/3 cup Tapioca Flour
1/2 cup Teff Flour
1/2 cup Potato Starch
¼ cup Sweet Rice Flour
2 teaspoons Xanthan Gum
1/4 teaspoon Guar Gum
1/2 teaspoon Sea Salt
5 tablespoons Goat Butter, cold
4 tablespoons Earth Balance Vegan Shortening, cold
1 large Egg
6 to 8 tablespoons Ice-cold Water
In a large bowl, mix the flours, potato starch using a whisk then add the xanthan gum, guar gum and the salt. Mix well with wooden spoon.
Cut in very small pieces of the ice-cold butter (or try freezing your butter first and then grating it in), gently mix then cut in very small chunks of the shortening. Use your hands to mix slowly until a gritty sandy finish.
In a small bowl combine the egg with ice water and whisk.
Now you can add the egg water mixture and hand mix or transfer flour mix to the food processor, turn on and slowly add egg/water mixture. If your dough is to dry add a little more water, if its too sticky ass a touch more potato starch.
Now, wrap the pie dough in plastic wrap (or cover in a bowl in a bowl) and let it rest in the refrigerator for 20 minutes.
Remove from fridge and separate the dough into either two halves for top and bottom or make a thicker crust and thin cut-outs to crisscross on top – whatever you wish! Roll dough out thin between two pieces of parchment paper. Remove top piece of parchment paper and flip the dough onto a pie plate. If it tears you can mend or re-roll!
Return to refrigerate or freeze until ready to fill.