Tuesday, December 11, 2012

King Arthur's Gluten-Free Pie Crust

This is a recipe from the folks at King Arthur Flour.  I do not do Gluten-Free as I feel it should only be used by those who suffer from celiac disease or other gluten allergies.  However, many of you have wanted a recipe for gluten-free pie crust so I searched out this one for you.  I have not made it but I have always found recipes from King Arthur to be dependably good ones.
  • 1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 1 tablespoon sugar
  • 2 teaspoons Instant ClearJel (optional; not packed in a gluten-free facility)
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 1 large egg
  • 2 teaspoons lemon juice or vinegar

  • 1) Lightly grease a 9" pie pan.
    2) Whisk together the flour or flour blend, sugar, ClearJel, xanthan gum, and salt.
    3) Cut the cold butter into pats, then work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining.
    4) Whisk the egg and vinegar or lemon juice together till very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.
    5) Shape into a ball and chill for an hour, or up to overnight.
    6) Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
    7) Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.
    8) Fill and bake as your pie recipe directs.
    Yield: crust for one 9" single-crust pie.
    Note:  The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking.

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