in time for the holidays it seems fitting to have our November
on-line cooking class on making the perfect gluten-free pie.
Weve all been there
gf flour dusted all over us,
hands coated in an unidentifiable sticky, gooey mess, tears
of frustration running down our faces (considering the endless
hours weve wasted) and words of obscenity streaming
out of our mouths all in an effort to produce an acceptable
gluten-free pie crust. The good news is that it doesnt
have to be this way. It is certainly possible to create a
lovely gluten-free flaky pie crust or a perfect cookie crust,
however working with the dough can create some challenges.
Hopefully with this months class we will help alleviate
some of the common stresses of working with gluten-free pie
dough. In this months class we will walk you through
how to make 2 different types of pie crusts and offer helpful
tips along the way to make your pie turn out wonderfully.
Great Recipes Discussed in this
- Basic Pie Crust
- Apple Cranberry Pie
- Maple Sugar Pumpkin Pie with Rum
- Coconut Pie
- Chocolate Pecan Pie
- Frozen Peanut Butter Chocolate
- Ice Cream Pie
Techniques & Tips You will
Learn in this Class
- Choosing the Right Gluten-Free
- Helpful Equipment
- Making a Basic Pie Crust
- Packaged Pie Crust Mixes
- Making a Cookie Crust
Choosing the Right Gluten-Free
Choosing the appropriate gluten-free flour
combination can make all the difference in the world in your
pie crust. We, at Glutenfreeda.com, have experimented with
many different kinds of gluten-free flours and have found
one of the best flour combinations to be The Gluten Free Pantrys
Country French Bread flour mix. This mix already takes into
effect the need for combining various flours, such as white
rice flour, tapioca flour, cornstarch, and a stabilizer such
as guar gum. We have found that using this flour eliminates
the need to play "food chemist", eliminates the
need to hunt down the right flour ingredients in your Natural
Foods store, and ultimately costs less (when you figure how
much you will spend on the various flour bags, stabilizers,
starches and so forth). The
Gluten Free Pantrys Country French Bread flour mix
truly behaves very much like all-purpose flour. It works great
in pies, cakes, sauces, and wherever else you may need "all-purpose"
If you have spent any time at all experimenting
with gluten-free doughs, you will probably be painfully
aware of its sticky consistency. This is primarily due to
the high content of rice flour. Whether you are making pie
crust, pizza dough, bread or a simple roux, you will find,
if you havent already, that gluten-free flour tends
to be rather thick and sticky. With pie crusts this causes
some potentially serious problems. Rolling out the dough can
be a real pain. Perhaps youve been here
created a ball of pie crust dough. Now its time to roll
it out. You get your rolling pin out, flour your board and
begin rolling. Each pass with the roller you find yourself
patching up the tears, scraping dough off your rolling pin
and if you are lucky enough to get it to roll out into
an even layer, transferring it to the pie crust is a feat
only accomplished by experienced magicians! Sound familiar?
good news is that it doesnt have to be so hard. Over
the years weve searched for kitchen tools that can make
this process easier. We have found two tools that help tremendously.
First is a non-stick rolling pin. You can find this at most
kitchen stores nothing fancy, simply a basic rolling
pin coated with Teflon. Second, is a non-stick, large Silpat.
You may be familiar with Silpats for their use as baking sheet
liners. They are wonderful mats that transform any baking
sheet into a non-stick baking sheet. Fortunately for us, they
also make an extra large mat perfect for transforming your
surface area into a non-stick surface. Again, you can find
these at most kitchen stores. You will still need to lightly
dust your surface with gf flour, but it really helps out,
not only with pie crusts, but for things like pastries and
sugar cookies as well.
Making a Basic Pie Crust
By using The
Gluten Free Pantrys Country French Bread flour mix
as a direct substitution for flour you can make pie crusts
pretty much just as you used to with a few alterations.
Here is a great pie crust recipe we use for any filled pie.
- 1-1/4 cup gf flour
- 6 Tablespoons cold unsalted butter, cut
into small pieces
- 2 Tablespoons cold vegetable shortening
- 1/4 teaspoon salt
- 1/2 cup ice water, or more as needed
We have several pies that use basically
the same method as above. Many of our pies use this basic
pie crust and technique. For the holidays consider our Apple
Cranberry Pie the perfect combination of sweet
& tart, packaged in a beautiful pie crust. Or try our
Pumpkin Pie with Rum Cream a fancy twist on traditional
pumpkin pie topped with a rum flavored whipped cream. Other
great holiday options include our Coconut
Pie and Chocolate
Packaged Pie Crust Mixes
It is well worth noting in this class that
a great package mix for pie crust. The Gluten Free Pantry
also produces a pie crust mix called "Perfect Pie Crust".
This crust turns out equally delicious. The ingredients are
a little different but the method to create the pie crust
is basically the same as above.
Making a Cookie Crust:
Cookie crusts are the easiest pie crust
to make. We have used several different cookies for our cookie
crusts some packaged and some homemade. It really is
up to you as to which cookie you prefer. Of course our preferred
cookies are Glutenfreedas Real Cookies. These cookies
are a cinch to bake (since everything is done for you) and
wonderful when made into pie crusts. Try our Frozen
Peanut Butter Chocolate Pie for a perfect example of how
wonderful these cookies are for pie crusts! Pamelas
makes a shortbread cookie that works well. It is neutral enough
in flavor which makes it a good choice for most pies. If you
would like to create your own cookie, we have had wonderful
success using our Chocolate Hazelnut cookies and several different
types of biscotti - Orange
Pecan Biscotti, Chocolate
Almond Biscotti (without the chocolate coating) and Pistachio
Orange Biscotti. The steps to creating a great cookie
crust are rather simple:
Step 1: Choose your favorite pre-baked gluten-free
cookie and process it in food processor until it crumbled.
(For a 9-inch pie crust youll need about 1-1/2 to 2
cups of crumbled cookies.) Be careful not to over-process.
The crumbs should still have a fairly rough texture.
Step 2: Add melted or softened butter to
the food processor and pulse until just combined.
Step 3: Pat the crumb mixture into the pie
dish to coat the sides and bottom of pan.
Step 4: Bake for 15 minutes at 350 °F
or until lightly browned. Let cool.
Step 5: Fill with your favorite filling
and proceed with your recipe as directed.
We have several other delicious cookie crumb
crust pies were sure youll enjoy. Check out our
Cream Pie with Chocolate Cookie Crust or our Peanut
Butter Cup Pie!
We hope this class helps you in your quest
to accomplish the perfect gluten-free pie crust. Tis
the season for pies
after all, what would Thanksgiving
be with out Pumpkin