Gluten-Free Pie Crust
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
41
Sourness
40
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
2 tbsps
Brown2 tbsps
Tapioca Flour2.333333 cups
Millet Flour (9 1/4 ounces)1 tbsp
Fine Granulated Sugar1 tsp
Sea SaltDirections:
1
Thoroughly soak and scrub all your equipment and work surfaces to remove any trace of wheat flour
2
Be sure to clean underneath the blade mechanism in the food processor and in between the grooves of any tools to free any crusty debris
3
Grind the flaxseeds in a coffee grinder or spice mill
4
Add the flax with all three flours, the sugar, and salt in the work bowl of a food processor and pulse to combine
5
Remove the lid for the processor's work bowl and sprinkle the butter across the top
6
Pulse until the texture resembles coarse crumbs
7
Pulse in the egg white, and then add the water, 1 tablespoon at a time, until the dough comes together
8
Remove the dough from the work bowl (it will be crumbly at this point) and gently knead it on a work surface or parchment paper lightly dusted with millet flour
9
Remove one third of the dough so that you have two pieces
10
Wrap both pieces of dough in plastic film and chill them in the refrigerator for 60 minutes or up to 3 days before using
11
If you are not making a double-crust pie, hold the smaller disk in the freezer for another use
12
Preheat the oven to 350°F
13
Place the larger disk of dough between two sheets of parchment lightly dusted with millet flour and roll it into a round 12 inches in diameter and 1/8 inch thick
14
Gently fit the rolled dough into a 9- to 10-inch pie pan, then crimp and shape the edges
15
Refrigerate the crust for 30 minutes
16
Meanwhile, if you are making a double-crust pie, roll out the other piece of dough between two sheets of parchment to a round approximately 10 inches across
17
Set it aside, keeping it between the parchment sheets to prevent it from drying out
18
Dock the bottom crust and weight it with a circle of parchment paper cut to size and a disposable pie pan resting gently above the crust to prevent it from puffing up while toasting
19
If your filling will be baked, blind bake the crust for 5 to 7 minutes
20
If you'll be using the crust for a custard pie where baking isn't required, blind bake it for 12 to 15 minutes—checking often after 10 minutes
21
10
22
Set the blind-baked crust aside to cool while you prepare the filling of your choice
23
Top and finish the pie as desired or as directed in your recipe 1
24
Thoroughly soak and scrub all your equipment and work surfaces to remove any trace of wheat flour
25
Be sure to clean underneath the blade mechanism in the food processor and in between the grooves of any tools to free any crusty debris
26
Grind the flaxseeds in a coffee grinder or spice mill
27
Add the flax with all three flours, the sugar, and salt in the work bowl of a food processor and pulse to combine
28
Remove the lid for the processor's work bowl and sprinkle the butter across the top
29
Pulse until the texture resembles coarse crumbs
30
Pulse in the egg white, and then add the water, 1 tablespoon at a time, until the dough comes together
31
Remove the dough from the work bowl (it will be crumbly at this point) and gently knead it on a work surface or parchment paper lightly dusted with millet flour
32
Remove one third of the dough so that you have two pieces
33
Wrap both pieces of dough in plastic film and chill them in the refrigerator for 60 minutes or up to 3 days before using
34
If you are not making a double-crust pie, hold the smaller disk in the freezer for another use
35
Preheat the oven to 350°F
36
Place the larger disk of dough between two sheets of parchment lightly dusted with millet flour and roll it into a round 12 inches in diameter and 1/8 inch thick
37
Gently fit the rolled dough into a 9- to 10-inch pie pan, then crimp and shape the edges
38
Refrigerate the crust for 30 minutes
39
Meanwhile, if you are making a double-crust pie, roll out the other piece of dough between two sheets of parchment to a round approximately 10 inches across
40
Set it aside, keeping it between the parchment sheets to prevent it from drying out
41
Dock the bottom crust and weight it with a circle of parchment paper cut to size and a disposable pie pan resting gently above the crust to prevent it from puffing up while toasting
42
If your filling will be baked, blind bake the crust for 5 to 7 minutes
43
If you'll be using the crust for a custard pie where baking isn't required, blind bake it for 12 to 15 minutes—checking often after 10 minutes
44
10
45
Set the blind-baked crust aside to cool while you prepare the filling of your choice
46
Top and finish the pie as desired or as directed in your recipe