I was never a pie baker. Why bother when your mother and sister-in-law are masters of the art? But, when spending the holidays away from the family, the idea of baking my own gluten-free pie crust seemed a bit daunting, risky, and downright uninspiring.
This gluten-free pie crust recipe from Marth Rose Shulman changed my mind and made a pie baker out of me. Although I must admit that I do not own a rolling-pin. A wine bottle works just fine. This crust is flakey, slightly nutty and pretty much fail-proof. I love the recipe for these reasons:
- Unlike most pastry dough, you do not have to worry about over working and stiffening the dough. There is no gluten to over-work!
- The combination of oat, almond and corn flours creates a moist and flavorful dough, which holds together when rolling it out, yet is flakey when baked.
- The crust does not buckle when baking, so weights are not needed. Weights are actually not recommended.
- I have used all-purpose gluten-free flour can be used instead of the corn flour with nearly the same results.
GLUTEN-FREE PIE CRUST
- 1 1/4 cups organic corn flour or finely ground cornmeal (ideally Bob’s Red Mill)
- 1 1/3 cups oat flour
- 6 ounces organic, unsalted butter (at room temperature)
- 1/2 teaspoon fine sea salt
- 1/4 rounded cup coconut palm or regular sugar
- 1/3 rounded cup almond flour
- 2 teaspoons vanilla extract
- 1 extra large egg plus 2 teaspoons, beaten
- Sift together the corn flour and the oat flour and set aside.
- Using a stand mixer with a paddle attachment, or in a bowl with a rubber spatula, cream the butter and salt on medium speed for about 1 minute. Be careful not to whip the butter.
- Scrape down the sides of the bowl and the paddle with a rubber spatula.
- Add the sugar to the butter mixture and combine at low-speed. Scrape down the sides of the bowl and the paddle.
- Add the almond flour and vanilla extract and combine at low-speed.
- Gradually add the egg and one-fourth of the flour mixture. Beat at low-speed until combined. Scrape down the bowl and the paddle.
- Gradually add the remaining flour and mix until the dough comes together.
- Scrape the dough out of the bowl. Divide it into 2 equal pieces. Place each piece between sheets of parchment paper and gently roll out to a 10-1/2 inch circle. Coat the rolling-pin and parchment paper with a light coating of oat or gluten-free flour if the dough is sticking.
- Place each circle on a sheet pan and refrigerate for at least 1 hour.
- Preheat the oven to 325 degrees.
- Very lightly grease a 9-inch pie pan with a thin coat of butter or coconut oil spray.
- Remove one sheet of dough from the refrigerator. If needed, let it set out until it is pliable. Ease the dough into 9-inch tart pan or pie dish. If the dough cracks, just press the cracked edges together.
- With a fork, pierce the bottom of the crust in rows. Place the tart pan on a baking sheet and place in the oven on the middle rack.
- Bake 25 to 30 minutes, until lightly browned. Remove from the heat and allow to cool completely before filling.
Yield: 2 9-inch crusts
Originally published on Whole Foods Explorer on 12.23.15.
Have you tried making gluten-free pie crusts? What do you think are they key ingredients which make it work? Please comment below!