Blue Ribbon Gluten Free Pie Crust Recipes

GLUTEN-FREE PIE CRUST

Gluten-Free Pie Crust image

Make a homemade gluten-free pie crust using just three simple ingredients-gluten-free flour, shortening or butter, and cold water.

Provided by Jolinda Hackett

Time 30m

Number Of Ingredients 3

Ingredients

1/2 cup vegetable shortening or cold butter
1 1/2 cups white rice flour (or other gluten-free flour)
1/4 cup water (cold)

Steps:

Gather the ingredients.
Heat the oven to 400 F. Have an 8-inch pie pan at the ready.
In a medium bowl, cut the shortening or butter into the gluten-free flour until crumbly.
Add the cold water and use your hands to work the dough until soft. The mixture will be crumbly at first but will slowly come together. Do not overmix.
Form the dough into a single ball.
Place the dough in an 8-inch pie pan and press it into the bottom and sides. You can use the back of a spoon, a fork, or even your fingers. Alternatively, you can roll out the dough , line the pan with the rolled-out dough and crimp the edges.
Use a fork to prick the bottom of the crust a few times. This allows steam to escape as needed and helps to ensure that your pie will bake evenly and smoothly.
Place your prepared pie crust in the heated oven and bake for 12 to 15 minutes, or until the edges of the pie crust are golden brown. Cool completely on a wire rack before adding pie filling.

Nutrition Facts : Calories 224 kcal, Carbohydrate 24 g, Cholesterol 7 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 0 mg, Sugar 0 g, Fat 13 g, ServingSize 1 crust (4 servings), UnsaturatedFat 0 g

PIE CRUST - BLUE RIBBON

Pie Crust - Blue Ribbon image

My family has used this recipe for years, it has even won First Prize at our local fair, many times. I hated to post this but I could not find another like it. I use Recipe #148727 for the filling, every holiday :) Note: I just tried this crust with Chicken Pot Pie and ummmm just the best This will make 3 each 8" crust or 2 ea 9" crusts. When I take the time to make crust, I make extra, I roll it out between 2 sheets of wax paper and place in the large tupperware (about 2" high) flat bowl and place in freezer...then when I want to make a pie, I can do so in a hurry!

Provided by Big Sis

Categories Dessert

Time 5m

Yield 3 serving(s)

Number Of Ingredients 6

Ingredients

3 cups flour (419 Grams)
1 cup shortening (205 Grams)
1 egg, beaten
1/2 teaspoon salt
4 tablespoons water, ice cold
1 tablespoon white vinegar

Steps:

Using a pastry cutter, or fork and knife, combine flour shortening to resemble small peas OR do what I do, using my Kitchen Aid Mixer, mix until mixture resembles small peas. Do NOT over Mix.
In a separate bowl, mix balance of ingredients.
Add egg mixture (Egg, Salt, Water & Vinegar) to shortening and flour, until mixture forms together.
DO NOT over mix.
EDIT (11/5/2019): I no longer roll out between two pieces of wax paper. I now use a Bethany 20 Inch Pastry Board and Cloth. Before that I was using a pastry cloth with a rolling pin cover. Either of these methods I found was so much easier than the 2 sheets of wax paper as my Mom showed me how to do. (I am now 65).
Follow your recipes for baking directions. I cook a two crust cherry pie at 375 for approx 50 minutes. Sometimes I have to use a pie crust shield for the edge for the last 10 min or so.
If I am doing a cream pie, I put on my lower rack for 425 and immediately lower the oven to 400 for 10 to 12 minute.

Nutrition Facts : Calories 1083.9, Fat 71.1, SaturatedFat 17.8, Cholesterol 62, Sodium 414.6, Carbohydrate 95.5, Fiber 3.4, Sugar 0.4, Protein 15

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