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Author:
Franco Salzillo
Is there anything more satisfying than a slice of pie? Sweet or savory pies are comfort food at its greatest expression; they taste like home and take you to your fondest memories and back with every bite.
The bad news is that nearly all pie crusts are made with wheat flour, which is the leading source of gluten. If you can’t eat gluten, there’s no pie for you. Well, that changes today! We’re making a flaky and buttery golden pie crust with no gluten, and you have two options. One, buy gluten-free all-purpose flour, and two, make your own.
Below, you’ll find a recipe for gluten-free all-purpose flour that will become a lifesaver. Yes, it calls for six ingredients, but you can make a large batch and bake all types of gluten-free bread and sweet treats with it, so it’s totally worth it.
You’ll need white rice flour, cornstarch, tapioca starch, milk powder, potato starch and a natural thickener known as xanthan gum. If you want your pie crust to be vegan, substitute the milk powder for soy milk powder and the butter or margarine. That’s it.
Whether you’re making your gluten-free flour or not, you’ll find working with gluten-free ingredients easy, and once baked, your pie crust will look and taste just like the original.
You can use your pie crust to bake a pie right away, but you can also store it in the fridge for a few days and in the freezer for several months. Just make sure you blind bake it before topping it with your filling and baking the pie.
For the gluten-free flour (2.5 cups):
For the pie crust:
In a food processor, add the gluten-free flour, salt, butter and sugar. Pulse until combined but crumbly.
Slowly pour the water while pulsing to create a dough. You might not need to add all the water.
Preheat the oven to 400°F.
Flour a surface with gluten-free flour and roll the dough thinly and extend to the desired width.
If using immediately, line a pie mold with the dough and blind-bake the dough for ten minutes (bake it without a filling).
Fill with your favorite pie filling. Store in the fridge before blind baking if you’re planning to use it later.
