Gluten-free Pie Crust Recipe…

It took me a long time to master regular pie crust for pastries. Then, I needed to go gluten-free and was devastated that I had to start all over. I tried lots of recipes for gluten-free pie crust that were either too dry, fell apart, or just sucked in general. Gluten-free baking is difficult and turns people off from baking completely. That was me for about five years.

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Before I attempt any gluten-free baking, I read tons of recipes online. I see which recipe does this and which ones do that. After I chose a recipe and follow it exactly, I figure out what went wrong. None of the recipes came out the way I wanted them to, and the dough was tough to work with.

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Over the last ten years, I have found that many gluten-free bloggers write recipes for home cooks that are way over the top with too many unnecessary ingredients, steps, and dishes. In my humble opinion, I think they all try to outdo each other making their recipes unique. Working in a professional kitchen, I have found solid ways to simplify fussy recipes with great results.

Those food bloggers would be shocked that I don’t weigh my ingredients but measure them. I use salted butter. I warm up the dough, so it’s easier to work with. Eee gads…it won’t be flaky if the dough isn’t ice cold, they say. It still comes out flaky, trust me. I haphazardly throw caution to the wind and throw everything in the food processor. I don’t overwork the dough by pulsing the food processor too much or adding too much water too fast.

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This crust “comes together”; it doesn’t form itself into a ball in the food processor. The dough looks like little pieces of rice that hold together when squeezed in your hand.

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The dough can be made up to a week in advance and kept in the fridge wrapped tightly in plastic wrap. The dough can be frozen then defrosted in the refrigerator. The dough is very forgiving and can be reformed and rolled out multiple times.

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You know the dough is perfect when it feels like play-doe, not too wet or too dry. I urge you always to try out any new recipe in advance. Holidays or dinner parties are not the times you should try a new recipe. In other words, don’t use your guests as guinea pigs. Knowing the recipe results before you make it for any occasion cuts down on stress and embarrassing failures.

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This is a gluten-free recipe and shouldn’t be tried with conventional ingredients. Follow a traditional pie crust recipe that works beautifully.

For first-time or inexperienced gluten-free bakers, you will have to use your hands to feel and your eyes to see if the dough is too wet or dry.

When kneading or rolling out the dough, use plenty of flour on your bench-top, so the dough doesn’t stick, but not add too much that it makes the dough too dry. Trust your instincts; remember, it’s only baking and not a real-life tragedy if it doesn’t come out perfect the first time.

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When I was in my twenties, I would have complete shit-fits when a recipe didn’t work out; then, I would throw everything away. I would be so pissed-off and angry. Unbelievably, I have much more patience in my fifties and take it all in stride now.

If you want to use my pie crust recipe for Thanksgiving, please try it out before the big day. You don’t have to make a pumpkin, pecan, or apple pie; you can make a meat pot pie, a tart, or a galette for dinner or dessert.

Today, I am going to try making Chinese steamed buns with Peking Pork. I have read tons of gluten-free and conventional recipes and chose a couple to follow. Will they come out? I don’t know, but at least if they fail it won’t be in front of guests. Will I be mad? Most likely, but won’t turn into the Hulk as I used to back in the day.

Gluten-free Pie Crust

Ingredients

1 1/2 cups all-purpose gluten-free flour blend containing xanthan gum such as Bob’s Red Mill 1:1 baking flour or Thomas Keller’s cup for cup flour
1/4 tsp baking powder
6 Tbsp salted butter cut into cubes and chilled
1/2 cup full-fat sour cream
Ice water by the teaspoon as needed

Directions

In a food processor, combine all the ingredients except for the water. Pulse to blend into pea-size pieces.

Add the ice water teaspoon by teaspoon, pulsing the food processor after each addition. Open the lid of the food processor; using your hand squeeze the dough, checking to see if it is too dry. It will not form into a ball but will be on the crumbly side that looks like rice and holds together when squeezed.

Take your time adding the water not to add too much too quickly. It usually takes 4 teaspoons depending on the weather; then, it could be more or less.

Remove the dough from the food processor, flour your benchtop, then knead until smooth and form into a ball. Divide the dough ball into two, then form them into two disks. Wrap each disk tightly in plastic wrap. Pop the disks into the refrigerator until ready to use.

When ready to use, take disks out of the fridge and let “warm” up for 15-20 minutes. This step makes the dough easier to work with. Squeeze the dough with your hands until smooth. Flour your bench-top and roll out for tarts or galettes.

For pie crusts, spray two pieces of plastic wrap with pan spray and sandwich the dough between the two. Roll out to the size you wish. Carefully peel the top plastic wrap off, then turn over, putting that side onto the top of the pie pan. Carefully peel off the other piece of plastic wrap. Press into the pie dish, fill, then repeat with the top crust.

Follow the directions for your favorite pie filling, and baking instructions like you used a refrigerated pie crust from the store.

FYI…You can reroll the scraps multiple times, and it will not affect the flakiness or texture of the baked crust.

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