Gone gluten-free but can’t imagine life without flaky, buttery pie crust? I hear you.
Growing up, my family was wackadoo-in-love with homemade pies. Especially Grandma’s mincemeat pie or Aunt Paula’s pecan pie.
So, imagine my franticness to find-a-way when I went gluten free. Hunting down a super simple, totally foolproof gluten free pie crust was as mandatory as life. Or breathing. Or midnight snacks at midnight.
The problem? Most gluten free crust recipes were all sorts of weird. I just don’t keep tapioca flour on hand, thank you. Nor do I want to mix up a whole batch of specialty ingredients just to discover a pasty, gritty pie crust. (Which happened far too many times, I tell you).
So, when I hit the kitchen and declared I wouldn’t leave until I’d created a perfect and simple gluten free crust, it was me against the world. Or pie. Or whatever you’re up against when you decide to make things with a bowl, fork and lots of butter.
After three trial batches, the grand breakthrough came when I added egg and coconut oil to Gluten-Free Bisquick™ mix. With just three totally-have-‘em in my pantry items, I suddenly had a rollable, golden dough, which baked up with a hint of sweetness and just the right amount of salt in each bite. Pie love.
If you’re eating g-free, I implore you to grab a rolling pin and prepare to meet the nicest little gluten free must-have you’ve ever met. Here’s how to make one:
Easy, 3-ingredient lineup here.
Now, most pie crusts don’t have egg, but because we’re using a gluten-free baking mix, a little extra binder is needed to make a roll-out crusts.
Pie Purists: Worry not. Because the g-free baking mix is already rather crumbly, the addition of an egg does not lessen the flaky perfection in this recipe. Even with an egg, you’re about to end up with a totally pride-worthy crust. Promise.
Start, as you traditionally do with pie, working the dry ingredients and oil together until coarse crumbles are formed.
Once your mixture looks like this, you’re ready to rock the next step.
Now crack an egg right into the center of your mix. If you’d prefer to beat the egg before adding to the bowl, that’s okay too.
Stir the egg into the mixture, adding water as well, until a medium-soft ball of dough is formed. It shouldn’t be sticky, but it shouldn’t be crumbly either.
Now place your pie crust between two pieces of parchment (or on a piece of plastic wrap) and roll out until it’s 1/2 to 1/4-inch thin. A gentle rolling method with a firm, slow hand works best here. The mixture may still be a little crumbly if pressed too hard.
Once rolled, remove the top layer of parchment and quickly flip your bottom layer of parchment on top of your lightly-greased 9-inch pie pan. If some of the crust gets a little smooshy here, no problem. Gently press the pieces into place until you’ve got a complete crust.
Then use a sharp knife to cut crisp edges around the pie pan.
A gentle pressing of fork tines around the edges will give it a decorative look.
Then press a few holes in the bottom of the crust with a fork to keep it from bubbling while it cooks.
I haven’t tried making this pie crust with pie beads, but the fork method worked perfectly. No bubbling, no becoming misshaped while the crust baked. No beads needed.
Bake until the crust is golden around the edges.
Then, fill as you please! This crust bakes up just like your favorite classic pie crust in any recipe you enjoy. Only, every bite is filled with a mildly sweet, flaky crust… and not one ounce of gluten. Ba-boom.
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!