Gluten Free Pie Crust for a 10″ Pie

Well it isn’t tomorrow but it is the Tuesday after Thanksgiving and still in the month of November.  Where oh where has time gotten off to.  Tomorrow will be the last of November and then December will be upon us and another year has slipped by.

My last post focused on King Arthur’s Gluten Free Pie Crust which fits a 9 inch pie plate beautifully.  I happen to have a Pflatzgraff that is about 10 1/2 inch across and 1 1/2 to 2 inches deep.  No matter how hard I tried to roll the KAF’s standard recipe to fit it just didn’t quite make it.  After looking at my old Better and Homes and Garden Cookbook I was able to adapt the recipe to fit the larger pie plate.

  • 2 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 2 tablespoon sugar
  • 1 tablespoon Expandex (Modified Tapioca Food Starch)
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 8 tablespoons cold butter, cut into cubes
  • 1 large egg plus 1 egg white
  • 1 tablespoon lemon juice or vinegar
  • Place the flour, sugar, Expandex, xanthan gum and salt in the bowl of a food processor.  Pulse to combine.  Gradually add in the butter, pulsing to incorporate.

    In a small dish beat together the egg, egg white and lemon juice or vinegar.  Add to the food processor and pulse until the dough comes together to form a smooth ball.  KAF says to let the dough rest in the refrigerator for an hour, remove and let it come to room temperature and then roll.  Well we already know I didn’t do that this time around.  Hopefully I’ll remember to do it next time.

    The same method as in my previous post was use to roll out the dough.  Lightly flouring the rolling mat and rolling pin with brown rice flour and placing a sheet of waxed paper over the crust. 

    I had no difficult rolling out the crust and placing it into the pie plate.  It was so wonderful to see a pie crust come out of the oven without having shrunk.  Again the bottom was lined with pie weights and a pie shield put on to protect the crust.  

    The  crust was placed into a preheated 375°F oven and baked for 25 minutes.  The weights were removed and the crust returned to the oven for an additional 10 minutes.  After allowing the crust to cool to the touch the custard for LIBBYS Famous Pumpkin Pie  
    was poured in and the pie baked as per the recipe.  The crust was again shielded to prevent over-browning.   I was very pleased with the outcome and those that I shared it with seemed to enjoy.

     My Christmas decorations are up and packages are wrapped and ready for UPS.  The weather has turned a bit cooler and winter is just around the corner.  Until next time, be safe, be happy.

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