Gluten Free Pie Crust Recipe With Shortening

Simply rub the fat into the dry ingredients using a snapping motion with your fingers. Or a lot more challenging.

Double Recipe Pie Crust. Butter, shortening, almond flour

This easy to work with gluten free pie crust recipe is perfect for sweet and savory pies.

Gluten free pie crust recipe with shortening. Many gluten free crusts are tough and not flaky. Bake the filled pie at 425°f for 15 minutes. In a medium mixing bowl, combine flour, salt, and xanthan gum.

Once it is cold and firm to the touch, cut it into small 1/4 inch pieces. The problem with gluten free pie crust is that you are missing the gluten. The part that makes the dough workable.

Fill with my chicken pot pie mixtureor dairy free pumpkin pie fillingrecipe or your favorite recipe and bake. Cut butter (or shortening) into flour. If you’re looking for a gluten free pie crust recipe, this is the one.

Add water, 1 tablespoon at a time, mixing it in with a fork, until the dough leaves the sides of the bowl. The alcohol bakes off, leaving no flavor. This gluten free pie crust tastes exactly like traditional pie crust and makes for a perfectly flaky, buttery crust!

Use it for sweet or savory pies. Top with another sheet of parchment paper. In a medium bowl, combine all the dry ingredients (arrowroot, white rice flour, brown rice flour, and salt).

You can even cut out shapes from it with cookie cutters! Make sure your butter is super cold. Fill and bake as directed in pie recipe.

No one will know it’s gluten free! To quickly chill your shortening, spread it out onto a small parchment lined baking sheet and place it in the freezer for 10 minutes. Fill and crimp the pie.

By hand, cut in the shortening using a pastry cutter (or two knives) until you achieve the same results. You can enjoy pie again with this gluten free pie crust recipe. As you work the fat into the flour, lighten the mixture by almost tossing the fat/flour mixture between your hands.

My husband, who is not gluten free, says he’ll take my gluten free pie crust over any regular gluten pie crust any day. Place back in the freezer until ready to use. Using the wax paper also helps in transferring the dough to the pie plate.

And that makes it a light and flaky crust. Add chilled coconut oil and cut the coconut oil into the flour (either with a pastry cutter, two knives, or use the back of a fork to press the coconut oil into the flour). Since going gluten free eleven years ago, i have tried many gluten free pie crust recipes.

The butter should resemble the size of small peas. Cut coconut oil into flour. Then i went gluten free and making pie crust was a bit more challenging.

Butter is my fat of choice but shortening and butter substitutes will work too. Cut in shortening using a pastry blender or 2 knives until it looks like small peas. Roll the dough out on a lightly floured piece of parchment paper to prevent sticking.

Drizzle the water, and continue to pulse (or mix) until a dough forms. For a beautifully browned crust, brush the dough with egg wash before baking (i also love sprinkling it with turbinado or demerara sugar for added sweetness and crunch). It is so good that both gluten free and non gluten free eaters will enjoy it!

It can be used in both sweet and savory pies. ⇢be careful about the all purpose gluten free flour blend you choose. Pierce bottom slightly with fork (and slit top layer with knife to vent).

Mix dry ingredients together in medium bowl. I’ve made it too many times to count and it works perfectly every time. This will help keep your crust in one piece.

This will make it easier to roll later. Place the eggs, lemon juice, maple syrup (or water for savory crusts), and vanilla extract (if using) in a small bowl and whisk together. Follow the pie recipe you are using for bake time and temperature.

This recipe can be made with all purpose flour if gluten is not a concern. How to make gluten free pie crust: Tips for making gluten free pie crusts:

The vodka helps tenderize the dough;

This Perfect Coconut Oil Pie Crust is so flaky and