 |
Gluten-free pie crust
1⅓ C. (150 g) GF flour mix*
⅓ C. (75 ml) vegetable oil
1 t. (2 g ) xanthan gum
4 T. (60 ml) milk
*You can use sorghum flour if you have allergies to anything in the GF flour mix. I use Bob’s Red Mill all-purpose baking flour. I like corn oil, or a corn/canola blend, but any kind of light vegetable oil will work. For the milk, I’ve used rice, soy, hemp, regular and skim milk and they all work fine. Note that your crust will come out differently depending on these variables, so be willing to play around until you find a combination that you like. I also find that drier weather affects my crust, and I sometimes need to add just a smidge more milk to it.
Sift
A note about cracks in the crust: Make sure you patch any holes carefully in the bottom crust, and that it comes up evenly beyond the edge of the plate when you’re first putting it into the pan. For the top crust, make sure that, if it cracks too close to the edge of the pie, you re-roll it or patch it carefully. Why? If the crust isn’t one solid piece all the way around, your filling will boil over, out, and around your pie. I was in a hurry with this crust:
I also had a runny filling, which didn’t help. On the right at the edge, notice the cracks. This is where the filling boiled over. Yes, it made a huge mess in the oven. Did we still eat this strawberry-rhubarb-cherry pie? Obviously. But I’ll be sure to be more careful next time. Do cut a few slits in the center of the crust to let steam and filling escape—just not near the edges.
Most pies bake about 60 minutes at 350F. You can use this recipe with regular flour as well. Just skip the xanthan gum and use 3 tablespoons of milk.
{ 1 comment… read it below or add one }
Stephanie – thank you so much for posting this. I have made wheat oil/milk pie crust all my life – could never ‘master’ the butter or crisco with the ice water type (though my sister in law is a master at it) – my mom taught me the oil/milk recipe pie crust as a child and that has been my ‘standard’ for years in making any kinds of pies – I’ve even adapted it once with some cocoa powder when I made a raspberry pie from sunset mag that needed a chocolate crust and added a little granulated sugar to help. Since discovering that I am gluten intolerant, I thought my pie making days might be over – I have Nicole Dunn’s GF on a shoestring, but I’m in the process of doing allergy corrections with someone who does energy vial work because I’ve had pretty bad arthritis problems (so does my husband and our adopted daughter is autistic and also has a lot of food allergy issues) so I’ve been looking for a pie crust recipe that could be easy, GF and that I would feel ‘comfortable’ using. Seeing your video doing the old mix the ingredients with the fork in the bowl and use the waxed paper to roll out was like seeing myself hard at work with my wheat flour. I’m very psyched to try this out and thank you so much again for posting this and your video as well.
{ 4 trackbacks }