Search for     in  

Score: 4

The Best EVER Pie Crust safe

This crust can be used for any pie.

By TanyaG

2009-10-13 14:45:13

This crust tastes I think a lot like your normal pie crust. I had been trying to make a crust for a few weeks. I came up with this one that I think all can enjoy.

Prep time 10 min 20 inactive min
Cooking time 20 to 30 minutes
Servings one pie crust

Ingredients

1 cup sorghum flour
1/2 cup tapioca flour
1/2 cup white rice flour
1 teas xanthan gum
1 teaspoon salt
1 egg
4 to 8 teaspoons ice cold water
6 tablespoons shortening

Instructions

In a food processor add your flours,xanthan gum and salt. Pulse to combine. Add shortening,pulse until crumbly. Add egg to your mixture with 1 tablespoon of water. Pulse a few times just to incorporate the egg. Repeat with the water until the dough pulls away from the sides. Pulsing after each tablespoon of water. Poor out onto wax paper or onto a silpat. Knead it a few times to shape it into a ball. Then flatten a bit and wrap in plastic wrap. Chill for about 20 minutes.
After the 20 minutes roll dough out onto your silpat or plastic wrap. When you have it rolled out to about a 12 inch circle. What I do is lightly place my pie dish in the dough upside down. Then I lift it all up and turn it over so the crust is down in the dish. Arrange it into place. Then you want to put parchment paper cut to the size of the inside of the pan and top with dried beans. This will help your pie crust cook evenly. It works great. Bake your crust in a 350 degree over for about 20 minutes. Then fill with your favorite pie filling.
If you have left over dough. You can do what I did and cut out little decorations to place around your pie when you bake it.

Category Dessert
Cuisine North American
Diet Choices Gluten-free
Tags dessert family gluten-free party pies sorghum thanksgiving

 

  • steve
    Oct. 13, 2009

    Tanya it was so fun to see how excited you got when this came out like real pie crust. The Kids seemed to love it.

    Reply to This Post
  • valeriefender
    Oct. 13, 2009

    Tanya, do you bake this crust even if you are going to fill it with a filling that also needs to be baked? Have you tried this recipe with a two crust pie? I am assuming that this recipe makes one crust, is that right? Sounds wonderful, can't wait to try it! :-)

    Reply to This Post
  • curioduo
    Oct. 13, 2009

    This was super-yummy, too, along with the chocolate torte! GREAT holiday treat!!!

    Reply to This Post
  • TanyaG
    Oct. 13, 2009

    Valerie, if I was going to make a two pie crust pie. I would so do that with this recipe. Your right it is only a recipe for one crust though. Yes I did bake it for 20 minutes first. Then added the filling that I wanted and baked it more. I am going to make a apple pie with this recipe too.

    Reply to This Post
  • valeriefender
    Oct. 13, 2009

    I have GOT to try this! I may double it and make my apple pie bars with it...a family favorite and OH so good! If it works, I'll post the recipe! :-)

    Reply to This Post
  • TanyaG
    Oct. 13, 2009

    That would be awesome. Those sound good.

    Reply to This Post
  • valeriefender
    Oct. 27, 2009

    Made this crust yesterday, made an apple cranberry pie with a crumb topping. So good! I like this recipe, good flavor!!!

    Reply to This Post
  • TanyaG
    Oct. 27, 2009

    THank you Valerie. I am also going to make a pie. Just need to get better soon.

    Reply to This Post
  • valeriefender
    Nov. 18, 2009

    Tanya, just thought I'd share that I used this recipe in my mini sweet potato pies and used butter instead of shortening. Turned out GREAT! :-) Awesome flavor. This dough is SO easy to work with...love it!!

    Reply to This Post
  • TanyaG
    Nov. 18, 2009

    That is great!
    Thanks

    Reply to This Post

Please Login (or Sign Up) to leave a comment


Bookmark and Share

Advertisement