Flaky gluten-free pie crust

I apologize for the quality of these photos. After our move end of April / beginning of May, I was unable to locate my camera and was forced to use my cellphone to shoot photos. Thankfully, my fabulous husband was able to finally locate the camera yesterday, and photos like these will be a thing of the past.

Before I began my new gluten-free life, I was an abysmal pie baker. I could not make a crust to save my life. They either crumbled into oblivion or were rock hard. Assuming I could even get it rolled out to fit into the plate to begin with.

The ready-made, refrigerated pie crust sheets became my crutch and enabled me to churn out delicious pies – with flaky, tender crusts. I figured I was home free for the rest of my life. No more would I be unable to bake a pie. I had a secret weapon that I could pull out when the situation warranted.

Then celiac disease came in and suddenly, no more crutch. As a result? No more pies. For several years (close to 5, actually) I lived in a pie-free world. Now pies are not my favorite food (I actually am not a pie crust fan) but when you canNOT have something, it’s funny how past dislikes seem to just fade into oblivion. Now I craved pie. I had to have pie. So I set out to try and conquer the gluten-free pie crust.

I won’t bother recounting my many failures. They were countless and spectacular and I was beginning to despair of ever creating a true pie crust. Some people can draw, others, like myself, cannot. And there are some, like my grandma, who excel at pie making and then there is me. I think you get the idea.

But one day, I finally, finally managed to create a pie crust that shockingly, didn’t fall apart. Wasn’t rock hard. Didn’t crumble into oblivion. You could actually lift a piece of the pie from the plate.

This pie crust is easy to make and believe me, if * I * can do this, anyone can do it! I now make pies several times a month and serve them to my non-gluten-free family members. There are no leftovers. Even my pie-master Grandma enjoys a slice of my pie and will happily clean her plate.

The dough requires no extra handling, no special care… it’s just the very teensiest bit more delicate. However, once it’s mixed, it’s just like your standard “normal” pie crust, and can be treated as such.

Gluten-Free Pie Crust
2 1/4 cups of gluten-free flour blend (I recommend and use Tom Sawyer Flour)
1/2 tsp salt
3/4 cup cold butter, cut into pieces
1 egg
4-6 Tbl cold water

In a food processor, pulse the first three ingredients until butter is incorporated. This will take a few pulses – you want it nicely mixed without being overdone.

Add the egg and pulse until it’s mixed in. Add 1/4 cup cold water and pulse. Dough should begin to form a ball. Add more water if needed until dough reaches a firm, yet pliable state. Remove from bowl and press into an oval.

If dough is a bit too dry, you can sprinkle water on top and knead it into the mixture.

Divide into two equal size pieces and roll each piece out on a floured surface. I purchased a rolling mat and it made my life ever so much easier. If you do not have a rolling mat, I suggest rolling this out onto parchment paper, waxed paper, or even plastic wrap. You’ll want the extra stability the surface will give when it comes time to placing the crust into the pie plate.

Once crust is to desired thickness, turn a pie plate upside down over the crust and then lift up the entire mat, plate and all, and turn it over so the plate bottom is sitting on the counter. Gently peel your mat away and then press the crust into the plate. If it tears, no worries, take the torn piece and just press it into place. Flute the edges and you’re done.

If you’re baking the crust separately from the pie, poke the bottom and sides with a fork multiple times before doing so. Bake at 375 for 12-14 minutes, or until very lightly golden brown. Let cool and then fill with your favorite pie filling.

Recipe makes 2 – 9″ pie crusts. Enjoy!