A few dishes taste like ‘real’ old fashioned pie crust recipes- light & flakey which is craved for both sweet & savory dishes are what we relate to. Rather than buying awfully expensive items from shops, this gluten-free pie-crust recipe will match your expectations unparalleled.
The crust rolls out smooth, can be cut into fancy trinkets, bakes up perfectly light, and palates amazing incomparably! Just make the crust in advance, freezing it for final use. Plus, you can easily adapt this for desserts or main dishes!
Easy To Make Best Gluten-Free Pie-Crust Recipe
• 2 Cups of all-purpose gluten-free flour
• 1/2 cup palm shortening, chilled coconut oil, or real butter
• 1 egg
• 2/3 cup water approx. depending on consistency. Add a little at a time without making it too wet or too dry.
• 1/2 teaspoon salt or seasoning
• 2 teaspoon sugar (You can also omit or sweeten additionally as per your choice)
• Extra 2 Cups of all-purpose gluten-free flour or tapioca starch for dusting
1. Mix together the Gluten-Free Flour along with Salt & Sugar (optional)
2. Blend with Pastry Tool or Fork. Mix until crumbly.
3. Add egg and mix.
4. Add Water by stirring in 1 Tablespoon at a time so that the dough holds together when rolled – better a little moist, then too dry.
5. Make two rolls with the mixture (one for each crust or topping).
6. Shape dough balls into disc outwardly by flour and place onto a sheet of floured parchment or wax paper.
7. Cover with an additional sheet of parchment paper. Roll the crust out to slightly larger than the pie tin.
8. Remove top parchment/wax paper and slip your hand gently under the bottom paper to flip into the pie tin. Peel back the paper as you press it into the pan carefully.
9. Pleat the edges of the crust for decoration or top with an additional crust layer after adding the filling.
10. Pierce the bottom with a fork and slit top layer with a knife to vent.
11. And add your favourite filling!
1. Pre-bake for approx. 15 minutes at 425 degrees or par-bake the crust for 5-7 minutes to firm up the crust prior to adding the filling.
2. To prevent the crust from shrinking, put a pie weight during baking.
The yield size will be around 1 Crust, plump with 115 calories which are too easy to be considered for an ecstatic sizzling. Yes, that’s what!