Gluten Free Pie Crust Recipe

No Salt Added Pie Crust The Low Sodium Foodie

WEBDec 7, 2021 · Instructions. Combine the cold water and vinegar in a measuring cup and set aside. In a large bowl, add all-purpose flour and cold butter. Blend flour and …

Rating: 4.6/5(12)

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NoFail Gluten Free Pie Crust Recipe (flaky + easy!)

WEBOct 26, 2019 · Roll out second disc and invert onto top of pie. Seal and flute the edges using your fingers or a fork. Cut a few slits in the top …

Rating: 4.4/5(108)
1. In bowl of stand mixer (see notes for other options), combine cold butter and shortenings. Mix on medium speed for 30 seconds. It should be fairly creamy with pieces of butter throughout.
2. Add sugar, baking powder, salt, dry milk, and 1 1/2 cups flour (see notes for measuring tips!) and stir (I use stir speed on Kitchen Aid stand mixer) for 10 seconds.
3. Add remaining 1 1/4 cups gluten free flour and 2/3 cup ice cold water (see notes) and mix just until combined. Don't expect the dough to be smooth and solid like cookie dough, it should be a little choppy because you don't want to over-mix it. See the step-by-step pictures in the post for reference. If the dough seems too dry, add a tablespoon of water.
4. Lay out a sheet of plastic wrap and pat half the dough together into a ball, then wrap tightly in plastic wrap. Repeat with the other half and refrigerate the dough for 30-60 minutes.

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Flaky Gluten Free Pie Crust Recipe From Scratch Fast

WEBNov 11, 2020 · Put the flour, sea salt and sugar, if using, in a food processor and pulse to combine. Sprinkle the cold butter over the flour …

Rating: 4.9/5(51)
1. Put the flour, sea salt and sugar, if using, in a food processor and pulse to combine.
2. Sprinkle the cold butter over the flour in the food processor. Pulse until the mixture looks crumbly with larger, pea-sized chunks of butter (those chunks of butter equal a flaky crust!). Drizzle the apple cider vinegar over top.
3. Turn the machine on and immediately start drizzling cold water through the feed tube. Stop the machine once the mixture starts to come together and looks shaggy. Give the dough a pinch—if it sticks together, it’s ready to go. If not, turn the machine on again and drizzle in a bit more water. You might not need all of the water—you’re looking for a shaggy dough, not a cohesive ball.
4. Transfer the dough to a lightly floured surface and shape it into a ball. Divide the dough into 2 equal pieces and form each into a flat disk. Wrap the disks in plastic wrap and refrigerate them for at least 30 minutes or for up to 2 days. Do Ahead: The wrapped disks can be placed in zip-top freezer bags and frozen for up to 3 months. Thaw in the refrigerator overnight before using.

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