Easy! GF Crispy Pie Crust + a Flaky Rolling Out Crust

Besides these two crusts, the only other crust I'll ever want is GAPS date-nut crust for cold desserts.


Easy Pie Crust - can roll out with some creativity I guess

Surprisingly simple to make, this crispy, flaky, and flavorful pie crust is the first step in creating many wonderful pies.

½ Cup (1 Stick) Butter
5 Ounces Cream Cheese
¼ Teaspoon Baking Powder
1 Teaspoon Vanilla
½ Tablespoon Corn Syrup
1¼ Cups Cornstarch
½ Cup Sweet/Glutinous Rice Flour
 Egg for egg wash (opt.)

Yield Single 9˝ or 10˝ Pie Crust.

Egg Wash
Place egg in bowl and slightly beat. Add hot water; mix until combined. Set aside for later application to pie crust.

Pie Crust
Cream butter and cream cheese,  vanilla, and honey together.  Add cornstarch and glutinous rice flour, baking powder. Mix until just blended (will start to stick together).

Refrigerate.  Thaw for 1/2 hour.  Grease plate and  press crust in.*

light coating of egg wash over entire surface of crust. Bake at 450° for 29 minutes (only 15 minutes if pie will be baked after filling - may want to place tin foil strips over the exposed edges of the  crust to prevent over bakin.).
 

Baker’s Tip____ Crust will hold up best if filling is cooked first and then added to the baked pie crust, or if the filling to be baked in pie crust is not too watery.

* If crust is to sticky to work with, simply place in refrigerator for half an hour and then press into pan.


Flaky Rolling Out Pie Crust (GF)

Yield:2 pie crusts - for two
For the dough
350 grams Aherns’ all-purpose flour
½ teaspoon kosher salt
 (2 sticks) frozen unsalted butter

about 1/2 c. +  ice-cold water  (I used extra 1/8 c. water)

She gives detailed instructions, with reasons for following them which I delete for fast reading. :)
 Cut the butter into one-inch cubes. Pulse flour and salt in a food processor until fluffy
Add the butter cubes. Pulse ten times. (Count: one! two! three! as though you are a toddler proud to know how to say it.) The flour and butter should look like a sandy mixture, with the butter chunks still visible.
Add  ½ cup of  water. Pulse five times.  If it looks a bit dry, add a splash more water, not exceeding another ¼ cup. The finished dough should like curds of dry cottage cheese. (See photograph onsite.)

 Dump the dough onto a clean, cool surface. Working quickly, take each half the dough, make a ball,  flatten it into a plump disk, about 2 inches tall. Wrap in plastic wrap; let rest in refrigerator for 30 minutes - 24 hrs.

disks out of the refrigerator and let them sit out for 15 minutes; let come to a chilly room temperature.Preheat the oven to 425°.

Roll  on a floured countertop, a floured marble pastry board, or two pieces of parchment paper. whichever one works best for you.
(If you’re brand-new to this, try the parchment paper trick first.  When I use two pieces of parchment paper, I very lightly oil them, to try to prevent sticking. )
 
 use plenty of gluten-free flour to flour the board.

 Detailed rolling out instructions:  Pat down the disk and put the rolling pin on it. , imagine that the dough is the face of a clock. Roll out once at 12 o’clock. Then, lift the pin and roll at 12:10. Moving in “ten-minute” increments, roll out the pie dough to slightly larger than your pie pan. Be patient. Think of this as meditation. Roll out the dough evenly.
 if you have worked with the parchment paper, lift the top paper, put the pie pan on top of the dough, and flip it over. Carefully, strip away the parchment paper. Go slowly. Voila! Pat the dough down into the pan.


Now, if some of the pie dough has stuck onto the parchment, do not despair. Simply peel it off and pat into the rest of the pie dough. With a gluten dough, this might make a crust tough. Guess what here? No gluten! No problem. Pat away.
(If you have used the marble board or countertop, roll the dough onto your rolling pin and transfer to the pie pan. Again, if it sticks, no worries.)
Crimping the edges. with floured fingers. I press from the inside of the pie pan with my thumb and first finger on the left hand, then press between those with the first finger of my right hand from the outside. (That’s a lot of words. Try to visualize it. This will make sense.) This is one of my favorite activities in the world. Go slowly and enjoy it.
Fill the pie with the filling. Pat it down.
Roll out the remaining dough the same way. Lay it onto the pie gently, like you’re putting a blanket on a sleeping child. And if the dough sticks and breaks, just pat the pieces together. (That’s what happened with both the finished pies you see here. They didn’t suffer.) Tuck the edges into the crust.
Baking the pie. Cut a few slits into the top crust. Brush the top crust with the beaten egg. Slide the pie pan into the oven. Bake for 15 minutes, then turn the temperature down to 375°. Bake until the juices are bubbling out of the pie, the crust is browned, and you hear a sizzle-whump when you put your ear to the baked pie, about 45 to 55 minutes. (That last part will tell you that the juices are boiling in the pie and are thoroughly cooked.)


"And, you have pie.
But wait.
You HAVE to let it        cool for at least 2 hours          before you cut it. I know. Hard. But you want happy pie, not sad pie. Wait."  =]

All-Purpose Flour Mix (GF)
200 grams superfine brown rice flour
150 grams sorghum flour
50 grams potato flour
250 grams sweet rice flour
250 grams potato starch
100 grams arrowroot powder
from Glutenfreegirl.com