Gluten Free Pie Crust Recipe
Gluten Free Recipe
When making a Gluten Free Pie Crust for a double crust pie, double this recipe and follow the directions for the filling.
2 cups gluten free flour mixture, sifted
1/4 cup sugar
1/2 teaspoon salt
1/2 cup corn oil
4 tablespoons ice cold water
1/2 teaspoon vanilla
1 tablespoon confectioners' sugar
In a medium bowl, sift together the flour mixture, sugar, and salt. In a small bowl, combine the oil, water, and vanilla. Pour the liquid mixture into the center of the flour mixture. With a rubber spatula, stir the dough well until it holds together. With your hands, knead the dough until it forms a smooth ball.
Sprinkle the confectioners' sugar onto a sheet of plastic wrap. Set the ball on the sugar and turn the dough to coat it. Cover it with a second sheet of plastic wrap. With a rolling pin, roll out the dough into an 11 inch circle. Place the dough in a greased 9 inch pie plate. Scallop the edges.
Yield: 8 servings
Calories: 287; Total fat: 14g; Saturated fat: 2g; Cholesterol: 0mg; Sodium: 146mg; Carbohydrates: 39g; Fiber: 2g; Sugar: 7g; Protein: 0g.
Alternative: Super Easy Gluten Free Pie Crust
First, consider making the dish without the crust. After all, when you eat a pie, the crust is really just a means to get to the gushy stuff inside! However, if you really want to make a gluten free pie crust without creating a full-fledged one from a recipe, crush a couple of handfuls of gluten free cookies or a sugary gluten free cereal, add some butter or margarine (a tablespoon or two), and press the mixture into a greased pie pan. Then follow the baking instructions for a regular pie.
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