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Wednesday, February 27, 2013

Perfect Gluten Free Pie Crust Recipe- Vegan, Refined Sugar Free Option

I have a whole bunch of recipes that people have been begging me to get up already, and fortunately I have so many things I wanted to share with you that the recipes get pushed off more and more. I will try my darnedest to post my recipes, from oldest to the newest, so I don't forget about posting the older posts.

Here's a really, really wonderful recipe for pie crust. Its the first time I actually made a gluten free pie crust that tasted good, was flakey and yummy, and looked like a real pie crust.

I based this recipe on one I found at SimplyGluten-Free.com but I changed it up some, and don't follow her instructions.


Perfect Gluten Free Pie Crust Recipe- Vegan, Refined Sugar Free Option

Ingredients:
1 cup palm oil, coconut oil, or other solid fat like butter or (*gasp*) margarine or shortening
1 to 3 tablespoons water
2 1/2 cups homemade Gourmet Gluten Free Flour Blend plus more for rolling or 2 1/2 cups wheat or whole wheat flour if you don't need to be gluten free and are just looking to make this as cheap as possible
2 teaspoon salt
4 tablespoons jaggery, coconut sugar, sucanat/rapadura, brown sugar, or white sugar

Instructions:
1. If using jaggery, grate it, and blend it up in the food processor/blender with the flour and salt, to try to get the clumps to be as small as possible. If using other sugars, skip this step.

2. Mix oil/fat with the flour and salt and sugar, and blend up in the food processor or use a form to mix it well, until you have small clumps of dough, and the oil is evenly mixed in.

3. Add the water a tablespoon at a time, but only if absolutely necessary. A few times that I've made this, I've discovered that it actually needed no water!

4. When you have a good, workable dough, divide the flour in half. Flour a piece of parchment paper, roll the dough in the flour, and roll out half of the dough at a time between two pieces of parchment paper.

5. Lift off the top piece of parchment paper, and then turn the parchment paper upside down over a large pie pan, and then peel the parchment paper off. Press the pie crust into the bottom of the pan and up the sides.

6. Fill the pie with whatever you want, remembering to fill the pie over the top because pies sink once cooked, then roll out the second half of the pie crust with parchment paper and place it on top of the pie, then peel it off the parchment paper. Seal the edges of the pie shut, then use a knife to cut a few holes in the top pie crust to allow steam to escape.

7. Bake at whatever temperatures you usually bake your pies. I cooked the pie in the above picture for 45 minutes to an hour.

Are you a pie maker? What is your favorite type of pie filling?
How do you generally make your pie crusts? Does this look like a recipe you'd try?

Linking up to Fresh Bites Friday, Fight Back Friday

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