Admit it. The fall season is here and as you visit the apple and peach farms, the smells that permeate from their bakeries makes your mouth water for that first of the season apple, peach, berry pie. Oh my, it happened to me, and I was determined that I would find a way to enjoy this delight by finding a way to create a gluten and milk free pie crust.
First, one must understand, that I have never been good at making pretty pie crusts. But, there are no “cheat” crusts on the market and after being gluten free for some time now, I am trying to now stay away from the overpriced premade gluten and milk free products. Not only due to price, but also do to the fact that I desire to stay away from as many preservatives as possible.
So, here is my Gluten and Milk Free Pie Crust that came out just as flaky as my Granny’s piecrust, that I remember from when I was a little girl.
Gluten and Milk Free Pie Crust (1 crust – double for your 2 crust needs)
- 1 1/4 c Gluten All Purpose Flour (I used Bob’s Red Mill)
- 1 tsp Xantham Gum
- 1/2 tsp Salt (I do not use salt, but some will prefer the added flavor…personal choice)
- 1/3 c shortening
- 1/4 c Ice cold water
- Mix the flour, xantham gum together in a mixer.
- Add in the shortening and continue to mix until it resembles a coarse meal.
- Add the cold, ice water by tablespoons while continuing to mix, until the mixture until the mixture begins to hold together.
- Be sure to flour your flat surface.
- Remove pastry from mixer, and form into a ball on your floured surface.
- Flatten into an even circle to be placed into your pie plate. Use a floured rolling pin, starting from the center of your pastry to create an even circle.
- Once your pastry is ready for your pie plate, fold gently in half and move to your pie plate. NOTE: I ended up folding again in half (quarters) to make the transition easier.
- Press crust into your pie plate, sealing any cracks by pressing pastry into plate.
For a pie that is only going to be filled with fruit or meats & veggies, pre-bake your crust for 10 minutes in a pre-heated oven at 425 degrees.
For a filled pie, and pies with double crusts (covering the yummy goodness inside) follow the directions of your favorite pie recipe. NOTE: Gluten free products tend to need longer baking times. So, watch your pie to be sure it is baked properly. I tend to add 10 minutes to my filled pies.
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Laura D. Field
Reflective Tapestry of Life
Writer, Blogger, Proofreader, Freelance contributor