Gluten Free Pie Crust With A Dairy Free Option is a great alternative for those on a GF or DF diet and is easy to make.
Today I'm here to tell you if you have gluten intolerant family member, you are gluten intolerant or just looking to limit your wheat consumption you need to make this pie crust!
It is the perfect pie crust to enjoy with dietary restrictions, you'll never be able to tell it's gluten free. It is amazing!
But best of all you can't over work the dough like traditional pie crust or add too much water since it lacks gluten which traditionally makes the dough tough.
My sweet friend Rachelle over at Gluten Free Baking By Rachelle has been telling me since before the beginning of summer I had to make this Gluten Free Dairy Free Pie Crust From Emeril Lagasse.
Rachelle has celiacs and a dairy sensitive along with so many of my readers so I figured I was long over due to try the recipe out for myself and see if it passed our families taste test with the holidays fast approaching.
With a few modifications and the use of my food processor to simplify the making of the dough, I am excited to tell you this is the Prefect Gluten Free Pie Crust, so easy to make and your gluten eating family won't miss a thing!
In a food processor combine white rice flour, tapioca, potato starch, xantham gum, salt, powdered sugar and pulse until combined.
Add butter and shortening. Pulse about 3-5 times until butter is about the size of small peas.
(If making a dairy free crust use Earth's Balance Butter.)
Combine egg, vinegar and water. Stir until well combined.
Drizzle egg mixture into flour mixture while pulsing. For the best picture we had to remove the top and drizzle a little in at a time.
Continue to pulse dough until dough comes to together and is smooth about 5-10 times.
Divide dough in 2 and wrap in plastic wrap and refrigerate for 20 minutes.
The original recipe called for 30 minutes but it seemed to make the dough a little bit too firm when it came to shaping.
Use 2 pieces of plastic wrap to make a large X. Cover with a piece of plastic wrap and roll each half of dough.
Pie dough should be about 1 1/2" larger then the pie pan all the way around.
Place in pie pan, trim around edge to create an even edge. Use a little water to adhere pie dough in any area's needing to be patched. Roll edge under.
Crimp edge as desired and poke holes in the bottom of the crust.
For a baked single crust pie line with aluminum foil pressing foil tightly against edge.
Bake in a 400 degree oven for 20 minutes.
Remove foil and bake another 8-10 minutes or until edges are lightly brown and crust is set.
Fill as desired.
Gluten Free Pie Crust With A Dairy Free Option
Gluten Free Pie Crust With Dairy Free Option.Prep time: PT15M
Cook time: PT30M
Total time: PT45M
Yield: 2 Single 9" Pie Crust Or 1 Double 9" Pie Crust
- 1 cup White Rice Flour
- 3/4 cup Tapioca Flour
- 3/4 cup Potato Starch
- 1 1/4 teaspoon Xantham Gum
- 1 teaspoon Sea Salt
- 2 tablespoons Powdered Sugar
- 1/2 cup Shortening (Earth's Balance Or Confirm GF DF)
- 1/4 cup Cold Butter (For Dairy Free Use Earths Balance Butter.)
- 1 whole Large Egg
- 1 tablespoon White Vinegar
- 4 tablespoons Cold Water
- In a food processor combine white rice flour, tapioca, potato starch, xantham gum, sea salt and powdered sugar. Pulse until combined.
- Cut shortening and butter into tablespoon size pieces and add to food processor. Pulse 3-5 times until butter is in pea sized pieces.
- In a small bowl add eggs and beat until well combined. Add vinegar and water. Mix until combined.
- Slowly drizzle in egg mixture through feed tube while pulsing. Continue to pulse until dough comes together and forms a smooth ball.
- Divide ball in 2 and wrap in plastic wrap. Refrigerate for 20 minutes.
- To roll dough make a large X using plastic wrap, cover dough with another piece of plastic wrap and roll dough to about 1 1/2" larger then pie pan. Remove top sheet of plastic wrap and place pie crust into pie pan. Remove bottom layer of plastic wrap and trim around edge to create an even edge. Use a little water to adhere pie dough in any area's needing to be patched. Roll edge under.
- Crimp edge as desired. Use according to pie recipe.
- For a baked single crust pie: Poke holes in bottom of pie crust and line with aluminum foil pressing foil tightly against bottom and sides of pie.
- Bake in a 400 degree oven for 20 minutes. Remove foil and bake another 8-10 minutes or until edges are lightly brown and crust is set.