Perfect Gluten Free Pie Crust

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Last October I wrote a blog post about the perfect flaky gluten free pie crust.  We were living in the RV and traveling around the North East at the time and the photos that I took to accompany the recipe were terrible.  The inside of RV’s just don’t have the best lighting and backgrounds for nice food photos.  I’d planned to remake the recipe and add some nice photos when we got moved into our new house, but it slipped my mind until a few days ago when I looked the recipe up for a peach pie I was planning.  The photos made me cringe.  I could just shoot new photos and replace the old ones…. but they kinda fit the story….. so I just had to make another pie (gee, darn) and shoot new photos! IMG_8104

I have a confession…. I stink at making pie crust.  My Grandmother made the most fantastic pie crust and she swore that I could learn to make them too.  (Actually she swore a lot when I tried to make pie crust.)  I could stand right beside her, mimicking her every move and still screw it up.  Grandma would have this tender, flaky, perfectly ruffle edged pie crust and I would create frisbees.  It was bad.  (I did learn new swear words, though, so it was still educational.)  Fortunately you can buy some very nice, pre-made, frozen pie crusts.

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It wasn’t until I went Gluten Free a few years ago and I had to find pie crusts alternatives that I decided to try my hand at making pie crust again.  The frozen GF crust are often more expensive than I like to spend … though there are some nice ones (I like theses).  I found a great recipe from Wicked Kitchen for a gluten free (make your own gf flour) pie crust.  But I am lazy…. (not so lazy that I just buy the frozen GF crust, but too lazy to make my own GF flour).   I don’t like messing around with making my own flour…. King Arthur’s Measure for Measure and Cup4Cup are too good and so much easier.  So I just followed Wicked Kitchen’s non-GF recipe and used King Arthur’s Measure for Measure in place of the regular flour.

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This is a pretty straight forward recipe.  Dump the ingredients in your stand mixer in the right order… make sure the cream cheese and butter are COLD, and be sure to let the crust chill for the full hour before rolling.  Wicked Kitchen has some great tips and information about pre-baking and blind baking and such, so you might enjoy checking out her post too.

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I have also used this recipe to make Grandma’s Turkey Pot Pie.  I omitted the vanilla, but left the sugar… I know it sounds strange, but this isn’t an overly sweet pie crust and the slight (tiny) bit of sweet goes nicely with the savory flavors of the Pot Pie.

 

Gluten Free Flaky Pie Crust

Ingredients

  • 2½ c  King Arthur’s Measure for Measure GF Flour
  • 1 c (2 sticks) Unsalted Butter, chilled
  • 1 (8-ounce pkg)  Cream Cheese, chilled
  • 1 TBLS Sugar
  • 1 tsp  Vanilla
  • ½ tsp Salt

Directions

Measure flour and set aside. Using an electric stand mixer, cream together butter and cream cheese. Add in sugar, vanilla and salt; mix until well combined. Add flour in two batches beating just until incorporated. Scoop dough into a ball and flatten slightly.   Wrap dough in plastic wrap, and refrigerate at least 1 hour or overnight.

Allow dough to thaw a few minutes before rolling. Using a rolling pin, roll out dough between two sheets of lightly floured plastic wrap.

For Prebaked Pie Shells: Preheat oven to 425° F.  Place in preheated oven and bake for 18 to 20 minutes.

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I used 1/2 the pie crust recipe to make 3 small pies.  I used these dishes.

Peach Filling

  • 4 Peaches, diced
  • 3 TBLS Brown Sugar
  • 2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/4 tsp Nutmeg
  • 3 TBLS Brandy

Combine ingredients in a mixing bowl and set aside while you prepare the pie crusts. Once the pie crusts are prepared, spoon the peach mixture into the unbaked pie crust.  I made a lattice top, but you could probably make a double crust using this size of pan. (Really though… lattice is SO much cuter for these peach pies!) Brush the top of your crust with an egg wash (1 egg whisked with a bit of water) then sprinkle a bit of sugar over the wet egg wash.

Bake at 350° F for 35 – 40 minutes.  Watch the top of your crust that it doesn’t get too dark. Pie filling should be bubbling.

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