Tuesday, August 9, 2011

Pie Crust: gluten, dairy and egg-free

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BTW, Don't miss these other allergy-friendly pies:  Apple Pie and Pumpkin Pie

Let me just say that I am not a big "pie person".  I much prefer a cake to a pie - on most occasions.  But sometimes a pie is just necessary, like on Thanksgiving, or when you go peach picking and don't know what to do with all the peaches your kids brought home.  Plus, who says you have to limit yourself to pie for dessert?  Most fruit pies have a low sugar content, so consider it for breakfast. You get some starch, some fruit and some happy kids who feel special 'cause they get to eat pie for breakfast!  Working from a few different recipes, mostly old standbys in the regular (gluten containing) cookbooks, I came up with this allergy friendly pie crust recipe.  For butter, I use Earth Balance Vegan Buttery Sticks.  This recipe can easily be doubled if your craving a double-crust pie.

Single Crust
Double Crust

½ cup millet flour
1 cup millet flour
¼ cup sorghum flour
½ cup sorghum flour
½ cup potato starch or tapioca starch
1 cup potato starch or tapioca starch
½ tsp xanthan gum
1 tsp xanthan gum
½ tsp salt
1 tsp salt
½ tsp sugar (optional)
1 tsp sugar (optional)
½ cup cold butter (Earth Balance sticks)
1 cup cold butter (Earth Balance sticks)
2 TBSP cold water
¼ cup cold water

Step 1- Whisk together dry ingredients (flours, xanthan gum, salt and sugar)

Step 2- Cut butter sticks into small cubes.  Use pastry cutter to incorporate into the flour mixture.

Step 3 – Add the cold water in small amounts, combining until dough comes together.  Add more water if needed.

Step 4 – If making 2 crusts, divide the dough into 2 equal balls and make flattened round disks.  (Depending on the consistency of your dough, you may want to wrap the disks with plastic wrap and let them sit in the fridge while you prepare the filling for whatever type of pie you're making.  That usually ends up being about 30 minutes and the dough should be perfectly workable.)  The fridge step isn't always necessary, though.
Step 5 – Take dough out of refrigerator and work in hands for a minute to soften.  Place flattened disk on plastic wrap, wax paper or silicone baking mat.  Place a second sheet of wax paper over the dough, sandwiching the dough.  Using a rolling pin, roll dough out to appropriate pie plate size.  Flip over into hand so you are holding the wax paper and the pie crust.  Peel off bottom wax paper/silicone baking mat and flip the dough into the pie plate.  Peel off other wax paper.

 Step 6 – Form and pinch edges.  Poke a few fork holes in bottom. Partially pre-bake the crust by  baking at 350 for about 10 minutes.  Remove from oven.  Fill with pie filling and top with second crust if desired.  Bake according to pie instructions.  To prevent burned edges, don't forget to put foil over your edges for the first half of your pie baking time.

NOTE:  This recipe makes a generous amount of dough.  If you prefer a thinner crust, roll out your dough to desired thickness and don't be afraid to discard a little if you have extra.

This recipe is being shared at Wednesday Fresh FoodsAllergy Free WednesdayHealthy 2day WednesdayWhat's Cooking WednesdayCast Party WednesdayInspire Me MondayMusings of a HousewifeMotivation Monday

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