Friday, December 23, 2011

Pie Crust: Gluten Free, Dairy Free

Pie Crust: Gluten Free, Dairy Free, Nut Free

Basic pie crust opens the door for an infinite number of possibilities. I'm pre-making a pie crust for a lemon meringue pie that I'm making in a few days and came up with this recipe and it worked! It's super tasty too!

Pie Crust: Gluten Free, Dairy Free, Nut Free
Fills a 9 inch pie pan.

1 cup Gluten Free Oat Flour
1/2 cup Tapioca or Potato Starch
1 tsp xanthan gum
1/2 tsp salt
1 stick (6 tbsp cold shortening) Earth Balance dairy free margarine
2 tbsp ice water
Preheat oven to 400.
Sift the flour and salt into a bowl. Add 1 stick of Earth Balance and cut in with a pastry blender or fork, until the mix resembles crumbs. Add the water to allow the dough to bind. Gather the dough in a ball and form on a cutting board that has been floured some extra tapioca or potato startch. You can also use some powdered sugar as well.
Roll out the dough to about 1/8 inch thick. Roll the dough up in your rolling pin to transfer it to a 9 inch pie pan. Even it out with your hands and trim the edges with a knife, to leave a 1/2 inch overhang.
Poke fork holes all over the bottom of the crust. Line the crust with parchment paper and pie weights. I used rocks. Bake for 12 minutes. Remove paper and weights (add your favorite filling) and bake for 6 more minutes until golden.
If your filling needs to bake the entire time with your pie, add it instead of your weights and then bake.

1 comment:

  1. Note: The picture of the crust with the wax paper doesn't show it covering the entire crust. It should to prevent the sides from burning.