Recipe by Allergy Free Cooking, Baby! Inc.
Gluten Free, Egg Free, Dairy Free, Soy Free, Peanut Free and Nut Free
When I presented in the Brooklyn Food Conference the # 1 request I got was a gluten free pie crust that didn’t crumble. Well here it is. Many crust recipes have you refrigerate before rolling, but with the gluten free flour the trick is to roll the dough out right away on wax paper and then refrigerate for 30 minutes. It really tasty and I’m able to pinch the ends without it crumbling so the pie looks beautiful too!
- • 2 ½ all purpose Gluten Free flour (I used Bob’s gluten free all purpose flour)
- • ½ tsp xantham gum
- • 2 sticks dairy free margarine melted
- • 2 tsp of granulated sugar
- • ½ tsp salt
- • 6 tbsp ice water
- Place GF flour, xantham gum, cubed DF margarine,sugar, and salt in a food processor.
- Blend until the dough looks like coarse crumbs.
- Slowly add 6 tbsp ice water until dough forms.
- Separate the dough into two balls and dust with GF flour.
- Cut a piece of wax paper and dust with GF flour.
- Place one ball on the wax paper and with a dusted rolling pin, roll out on the wax paper a little wider the the diameter of your pie pan.
- Turn the dough over into the pie pan and gently pull off the wax paper.
- Repeat the same process with the second ball of dough except leave it on the wax paper and refrigerate for 30 minutes.
- Fill with your favorite filling.
- Place the top crust on the pie and gently peel off the wax paper.
- Pinch the top and bottom crust.
- Cut four slits in the center so that steam can escape.
- *Optional: brush the crust lightly with water and sprinkle with granulated sugar.