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This excellent pie crust is tender and flaky the place it counts, rolls out completely each time, and you need to use it for single or double-crust pie recipes.
With over 1,000 5-star evaluations, this in-depth recipe is the one which satisfied you that you could have all your favourite pies again!
my take
Nicole’s Recipe Notes
- Texture: Straightforward to roll out and deal with, this pie crust bakes up tender, flaky and lightweight, by no means greasy.
- Style: Buttery, wealthy and crisp, with that do-it-yourself style you’d by no means mistake for store-bought.
- Fast & simple: Make the crust with only a bowl and a spoon in minutes, then chill it to make use of any time.
- Versatile: Good for candy and savory pies, and it by no means will get soggy on the underside. You find it irresistible for rooster pot pie, quiche, and apple pie!
Recipe elements
- Gluten free flour mix: Any top quality all goal gluten free flour mix with finely floor rice flour ought to work right here. In case your mix is starchy, you’ll most likely want so as to add extra water.
- Salt: Provides taste.
- Baking powder: Helps present some rise.
- Butter: Chilly chunks of butter folded in to the flour create flakiness when baked. Provides wealthy buttery taste.
- Bitter cream: Provides taste and tenderness with out including an excessive amount of moisture.
- Ice water: Helps stability the moisture simply sufficient to deliver the dough collectively with out warming the butter. Add solely the chilly water, not the ice.
Methods to make a flaky gluten free pie crust
Whisking collectively your all goal gluten free flour mix with xanthan gum, salt, and baking powder in a mixing bowl. Add chopped, chilly butter, toss to separate and coat in dry elements, and press the butter chunks flat between clear fingers.
Combine in bitter cream, then combine ice chilly water by the teaspoonful into any dry components till all the dough clumps.
Press the pie crust right into a disk, wrap tightly in plastic wrap, and chill for no less than half-hour. Mud the chilled dough with flour, and roll right into a tough rectangle. Fold it in third like a enterprise letter, and roll once more. Repeat as soon as extra, and fold it right into a packet.
Roll the dough from the middle to the ends into an 11-inch spherical. Use a rolling pin to switch the formed dough to a greased pie pan. Carry the perimeters and place the dough into the perimeters and up the edges of the pan fold the perimeters beneath, and crimp the edges.
Chill the formed crust for one more half-hour, then pierce the underside with a fork. Line the crust with paper and fill with pie weights. Parbake at 375°F for 10 minutes, then take away the liner and weights.
Fill the crust and end baking, or bake for one more 10 to 12 minutes then add a no-bake filling.
Skilled suggestions
Maintain the butter items massive and flat
The widespread methodology of working butter into flour till it resembles “pea-sized items” tends to make harder crusts. Massive however flat, stable items of fats which might be evenly distributed all through the uncooked dough creates flaky layers like in gluten free puff pastry.
Use a bowl and spoon
Processing the pie crust combination by hand with a bowl and spoon makes it simple to maintain the butter items massive. A stand mixer or a meals processor is extra more likely to create too-small items of butter that are inclined to soften into the dough, creating a tricky, not a young, crust. If you happen to determine to make use of a meals processor, course of the dough as little as attainable.
Parbake to keep away from a soggy baked pie
If you happen to’re making a pie that be stuffed after which baked, partially baking the crust first retains the crust crisp, by no means soggy. Line the uncooked, formed and ready pie crust with parchment paper, fill with dried beans or pie weights, and bake at 375°F for 10 minutes. Take away the parchment and the pie weights, brush with egg white, and bake once more.
Blind bake for a no bake filling
In case your filling is no-bake, after parbaking, take away the pie weights and bake once more for 10 to 12 minutes minutes, or till the pie crust is calmly golden brown throughout. Let the crust cool earlier than filling and setting.
Maintain elements chilly
When uncovered to the warmth of the preheated oven, the chilly elements, particularly the added fats (normally butter, or typically lard, stable coconut oil, or shortening), evaporate and push out the encompassing dry elements, creating flaky, crispy layers. In case your butter begins to soften once you’re shaping the crust, take a brief break to sit back it once more.
Do not stretch the crust
Carry the uncooked, rolled pie crust up and into the underside and sides of the pie plate relatively than trying to stretch it. That may assist preserve it from tearing throughout shaping or shrinking throughout baking.
Crimp the perimeters
The best technique to enhance a pie crust is to crimp the perimeters. Place the thumb and forefinger of 1 hand about one inch aside on the sting of the pie crust pointing from the within out. From the skin in, press the knuckle of the forefinger of your different hand within the middle of the opposite two fingers. Repeat across the perimeter of the crust.
Dairy free
Attempt changing the butter within the pie crust with half shortening (Crisco or Spectrum model is greatest) and half block-style vegan butter like Miyoko’s Creamery model. Vegan butter melts quicker than common butter, although, so you’ll have to sit back the dough extra usually as you’re employed.
For the bitter cream, attempt Greek-style (strained and thickened) plain non-dairy yogurt, or non-dairy bitter cream. Make certain that your gluten free flour mix can also be dairy-free, like Higher Batter.
As a substitute of utilizing nondairy bitter cream, you’ll be able to enhance the baking powder to 1/2 teaspoon and start with 3/8 cup (3 fluid ounces) water, iced. Add extra iced water by teaspoon as directed within the recipe.
Forestall your display screen from going darkish
Make the pie crust dough
In a big bowl, place the flour, xanthan gum, baking powder and salt, and whisk to mix effectively.
Add the chopped and chilled butter, and toss to coat it within the dry elements.
Flatten every chunk of butter between your thumb and forefinger to make flat shards of butter, coated totally in flour.
Create a effectively within the middle of the dry elements with the butter shards, add the bitter cream, and blend to moisten the dry elements with the bitter cream. The dough ought to be shaggy and nonetheless considerably crumbly.
If there are any parts of the dough which might be particularly dry, attempt to isolate them within the mixing bowl, drizzle ice water by the teaspoon on solely these components after which combine to moisten them.
Drizzle in additional ice water solely as essential to moisten calmly all the dry elements. Knead the dough along with clear palms till it begins to come back collectively.
Flip the dough out onto a sheet of plastic wrap, and press right into a disk as you shut the plastic wrap across the dough. It is going to nonetheless appear tough.
Place the dough within the fridge to sit back for half-hour.
Preheat your oven to 375°F. Grease a 9-inch steel pie plate generously and put aside.
Clean out the chilled dough
As soon as the dough has chilled, flip it out onto a calmly floured floor, and sprinkle the highest calmly with extra flour.
Roll the dough out right into a tough rectangle that’s about 1 inch thick, shifting the dough often and sprinkling it calmly with flour if it begins to stay. Fold the dough over on itself in thirds such as you would a enterprise letter.
Sprinkle the dough once more calmly with flour, and roll out the dough as soon as once more right into a tough rectangle about 1 inch thick. Fold once more in thirds.
Working shortly, sprinkle the dough calmly with flour, and roll out as soon as extra right into a tough rectangle, for a complete of three occasions.
Fold the dough in thirds once more, then fold within the sides to make a sq. packet of dough. Press the dough collectively, and attempt to spherical the edges right into a disk.
If the dough feels heat in any respect, or just like the butter is melting, cowl it with plastic wrap and chill it till the butter is agency once more.
Form the dough within the pie plate
Roll out the dough into an roughly 11-inch spherical, about 3/8-inch thick. Roll from the center to the perimeters in each path to assist create a spherical. If the dough splits on the perimeters, pinch them collectively.
Roll the pie crust loosely onto the rolling pin after which unroll it over the ready pie plate.
Trim any particularly tough edges of the crust with kitchen shears or a pointy knife. Carry up the perimeters of the pie crust gently to create slack within the crust, and place the crust into the underside and up the edges of the pie plate.
Tuck the surplus pie crust beneath itself alongside the perimeter of the crust, the place it overhangs the pie plate. Crimp the sting gently all the way in which across the crust by pinching the dough at common intervals with one hand, and making a crimped impression with the forefinger of the opposite hand.
Cowl the pie crust with plastic wrap and place it within the fridge to sit back till agency, no less than half-hour (and as much as 3 days).
Parbake the crust (See Recipe Notes)
Take away the pie crust from the fridge and unwrap and discard the plastic. Pierce the underside of the pie crust throughout with the tines of a fork.
Place a sheet of parchment paper on high of the uncooked crust and fill the crust with pie weights or dried beans. Filling the pie crust will assist preserve the underside from increasing and the perimeters from falling down into the pie dish.
Place the plate within the middle of the preheated oven and bake for about 10 minutes, or till the crust is simply starting to show very calmly golden brown on some edges.
Take away the pie weights and parchment. The underside of the crust ought to be much less shiny however not browned. If it is nonetheless shiny, brush the underside of the crust with the optionally available egg white, and return the pie crust to the oven and bake for one more 2 to 4 minutes.
Enable the parbaked crust to chill earlier than continuing along with your recipe.
Serving: 1pie crust | Energy: 1588kcal | Carbohydrates: 172g | Protein: 12g | Fats: 90g | Saturated Fats: 55g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 23g | Trans Fats: 3g | Ldl cholesterol: 248mg | Sodium: 1492mg | Potassium: 172mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2816IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 0.2mg
Diet data is robotically calculated, so ought to solely be used as an approximation.
make forward/leftovers
Storage directions
As soon as parbaked, it is best to make use of it straight away by both blind baking and filling your crust, or filling it with a baked stuffed.
When it is nonetheless uncooked and unshaped, you’ll be able to wrap it very securely in plastic and refrigerate it for as much as three days. For longer storage, warp twice (as soon as in plastic, then in an air tight zip high bag) and freeze. Defrost in a single day within the fridge. After refrigerating, it would probably be too exhausting to roll with out cracking, so enable it to sit down within the plastic wrap at room temperature for no less than 10 minutes to heat up earlier than you try and roll it out.
After you’ve got formed the uncooked crust, you’ll be able to wrap it tightly within the pie plate and freeze it for as much as 2 months. Unwrap it and parbake it proper from the freezer in a 400°F oven, 25°F hotter than standard, because the very chilly pie will decrease the oven temperature. Proceed to bake at 375°F.
FAQs
Sure, you’ll be able to bake this crust in a glass pie pan, which can let you see the underside of the crust and precisely choose how a lot it has browned. Baking in glass is just like baking in porcelain, as each retain warmth very effectively, so watch rigorously to make sure you do not burn your crust.
The perfect methodology for a flaky pie crust is a bowl and spoon. However if you would like to make use of a stand mixer or meals processor, use bigger items of chopped butter and solely course of briefly to keep away from making the butter too small or melting it.
Sure! Simply click on the [2X] button within the recipe card, or enhance the yield from 1 pie crust to 2. Divide the dough in half, and form every half individually as directed.
