Gluten-Free Pie Crust

Read through the following directions before making your crust. The full recipe follows.

Making Pie Crust

1) Place dry ingredients in food processor and mix.

2)  Place cold butter and/or shortening in the processor.

3) Process until butter is incorporated and the mixture looks like grated cheese. Alternatively, “cut” the butter with the flour in a bowl with two knives or a pastry blender.

4) Transfer to mixing bowl and add liquid ingredients. Start by adding 1 tablespoon of water.

5) Mix dough with your hands. Add more water until it comes together. 

6) Shape into a disc.

7) Crust should be smooth or else it will crack. Wrap in plastic and place in the fridge for at least 30 minutes.

8) Roll between plastic wrap. You can also use a special silicone rolling mat which the dough will not stick to.

9) You can also use Amy’s Gluten-Free Flour Blend to roll out the dough.

10) Carefully roll the dough onto the rolling pin to transfer it to the pie dish

Chef Tips: Pie Crust

• Cut the butter into 1⁄2″ cubes to make it easier to distribute before processing. You don’t need to do this with the shortening since it’s softer.
• When mixing the pie crust, if it is very sticky, add more of the flour blend so that it is tacky. If it is breaking, add a few drops of cold water. Developing the right texture of pie crust takes practice.
•  Shape the dough based on the recipe (either 1 or 2 discs) and wrap in plastic. Place in fridge for at least 30 minutes or up to 4 days. This helps the butter or shortening to firm back up.
• Remove the crust from the fridge about 15 minutes before you are ready to use it. If you only need one piece, reserve the other piece for later use.
• To roll, place the disc between two sheets of plastic. If the dough seems sticky, use a little potato starch or Amy’s Gluten–Free Flour Blend on the dough so it doesn’t stick to the plastic.
• You can also roll on the counter. Place about 2 teaspoons of the starch or flour blend on the counter. Place dough on top. Place a piece of plastic on top of the dough and roll. Flip dough over once to make sure both sides are not too sticky. Use more starch if necessary.
• If it’s hard to roll out, leave it on the counter for another 5 minutes. If the dough is still hard to roll, it did not have enough water. You can try patting the dough with water to fix it.
•  Roll out to 1/8″ thick. If using 2 sheets of plastic, remove top piece of plastic. Flip dough into the baking dish or pan and remove other piece of plastic.
•  If you rolled on the counter, use the rolling pin to roll the dough back onto the pin. This makes it easier to unroll into the pie dish or pan. Use more starch if the dough is sticky.
• If the dough breaks, press together to mend.

Uses for Extra Dough

Pastry leaves: Roll out some of the extra dough. Using mini leaf cookie cutters (or a paring knife), cut, and place on a baking sheet lined with parchment paper or a silicone baking mat. Use a small knife to make lines on the leaf. Brush with an egg wash (1 egg mixed with 1 teaspoon milk or water, lightly beaten). Bake at 400°F until golden, maybe 7-10 minutes. Once cool, place on top of pie, for example, a pumpkin pie.

Pastry twists: Roll out dough. Cut into strips 5-6” long. Twist and place on a baking sheet lined with parchment paper or a silicone baking mat. Sprinkle with white sugar and cinnamon. Bake at 400°F until golden, maybe 7-10 minutes or until golden and fragrant.

Gluten-Free Pie Crust recipe

Makes 2 crusts (top and a bottom) for pie, quiche or any crust you might need

• 4 tablespoons unsalted butter, cut into 1/2″ cubes
• 4 tablespoons vegetable shortening Note: you can use all butter, or for dairy-free, all shortening
• 1 and 3/4 cups Amy’s Gluten-Free Flour Blend, plus extra if necessary
• 1  large egg, lightly beaten
• 2  teaspoons white or apple cider vinegar
• 3/4  teaspoon xanthan gum
• 1/2  teaspoon sea or kosher salt
• 1-2 tablespoons ice water
• Potato starch or Amy’s Gluten- Free Flour Blend for rolling

1. Before you begin, see “Making Pie Crust” tips above. Place butter and shortening in a small bowl in the freezer to get extra cold. It only needs to be in there for 5 minutes. By the time you are done measuring the dry ingredients, it should be cold enough.

2. Add flour, xanthan gum, and salt to a food processor. Pulse a few times to mix. Alternatively, mix this in a medium bowl.

3. Add very cold shortening and butter to the processor. Pulse for 10-20 seconds or until shortening and butter are chopped. The mixture should look like grated Parmesan cheese. If you don’t have a food processor, use a pastry blender to blend the butter and shortening with the flour mixture, or use two knifes to “cut” the shortening and butter into the flour mixture.

4. Mix the egg and vinegar in a medium bowl. Add the butter and flour mixture and 1 tablespoon of the ice water. Reserve the last tablespoon if needed.

5. Using your hands, mix the dough. Wait to add more water until the dough has begun to take shape. Shape according to the recipe (either 1 or 2 discs). Dough should stick together well and should not have cracks. If it does have cracks or is dry, add a few drops of water until it doesn’t have cracks and isn’t dry.

Sweet Pie Crust recipe

Makes 2 crusts (top and bottom) for apple pie, fruit galette or any other sweet pie

• 4 tablespoons unsalted butter, cut into 1/2″ cubes
• 4 tablespoons vegetable shortening Note: you can use all butter, or, for dairy-free, all shortening
• 1 and 3/4 cup Amy’s Gluten-Free Flour Blend plus extra if necessary
• 3 tablespoons white sugar
• 2 tablespoons corn or potato starch
• 1 teaspoon xanthan gum
• 1/2 teaspoon kosher salt
• 1  egg, lightly beaten
• 2  teaspoons white or apple cider vinegar
• 1-2 tablespoons ice water
• Potato starch or Amy’s Gluten- Free Flour Blend for rolling

Follow the directions for “Pie Crust” above. Add sugar and corn or potato starch to the flour blend in step 2.