I’ve been gluten free since 2006. I’ve never felt that I was losing out on anything, rather I have always viewed it as a way to expand my baking horizons. In order to enjoy pie, I worked for quite a while developing a gluten-free flour mix which I thought made the best gluten free pie dough. But, always one to push ahead, I didn’t stop there as it’s the process of creating and playing in my kitchen—gluten free or not—that I love! So, I made another which I like even more.
Here’s my latest gluten-free flour mix. It takes less flours to mix then my first one and I’ve included a recipe and directions in order to use it to make GF pie dough.
Kate’s Gluten Free Flour Mix #2
2 cups tapioca starch
2 cups cornstarch
1 cup potato starch
2 cups Mochiko sweet mochi rice flour or Bob’s Red Mill sweet white rice flour
You can link here to print out the flour mix for your files. But, after you’ve made it a few times you probably won’t even need it. As for instructions? They’re really easy. Measure all flours and starches into a bowl, mix well, and store in a jar or a plastic bag. It makes about 7 cups which is enough for about just about 3 pies. I double or triple it in order to have some on hand. Once made I store it in my freezer in a dated bag that I clearly mark as GF.
Kate’s Best Gluten Free Pie Dough
Here’s my current favorite Gluten Free Pie Dough. I say current because I am always tweaking recipes. Gluten Free dough has it’s own set of characteristics so be open to handling it completely differently than one made from an all-purpose flour. I’ve added some photos here so you can see the process, too. I suggest reading completely through the directions before starting so you have an idea of how to do it! The main thing that helps me working with this dough is to have a layer of plastic wrap between the dough and my hands nearly ALL the time!
- 2.5 cups Gluten Free Flour Mix #2 ([url href=”http://artofthepie.com/gluten-free-flour-mix-2/”]artofthepie.com/gluten-free-flour-mix-2/[/url])
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 8 tablespoons Kerrygold Irish butter cut into tablespoon size pieces
- 8 tablespoons leaf lard
- 2 fork beaten eggs
- 1 tablespoon apple cider vinegar (Bragg’s or another artisan apple cider vinegar)
- 1/4 cup ice water + a few tablespoons more if needed
- Put flour, salt, sugar, butter and lard in the work bowl of a food processor and pulse to break up the pieces of fat incompletely.
- Add the eggs, vinegar and 1/4 cup ice water and pulse again until it starts to look like cheese curds. If it needs more water, add it now and pulse again until the dough just starts to come together without forming a complete ball. The dough will feel kind of squishy…sort of like a well known “Dough Boy”!
- Remove from work bowl, place on a sheet of plastic wrap, and with another sheet of plastic wrap between you and the dough, divide the ball of dough in half to form two chubby disks roughly the size of hockey pucks.
- Wrap each disk separately in plastic and place them in the fridge to chill the fats back up.
- When chilled, unwrap one disk out and place on a large sheet of plastic wrap that has been dusted with sweet white rice flour. Sprinkle another teaspoon of sweet white rice flour on the top of the dough and cover it with another sheet of plastic wrap.
- Begin to roll with a light touch until the dough is about 9-10 inches in diameter and 1/4 inch thick.
- With plastic on BOTH sides, drap the dough over the rolling pin and carefully peel off the outer layer closest to you. There will be one layer touching the pin (see photo).
- Carefully place the dough in the middle of the pie pan.
- With your hands on the cut edge of the sheet of plastic, lift the plastic and help to carry the folded top half of the dough to meet the open edge of the pie pan keeping the plastic on.
- With the plastic still on, use your hands to smooth out and piece and places that need adjustment. With the plastic STILL on, place the pie pan with dough into the fridge for a few minutes if the dough and fats have started to warm up.
- When cool, and with the plastic wrap STILL on the dough, pinch off the extra dough around the edge.
- Carefully peel the plastic off.
- Fill pie pan with already prepared filling.
- Roll out top crust, place on top of filling. With plastic still in place, use your fingers to adjust any spots that need it, pinch off extra dough, make fluted edge and then carefully remove plastic wrap.
- OR Dust the edges with a bit of sweet rice flour and crimp edges with a fork.
- Cut some vents.
- Chill if needed.
- Just before baking, “paint” the pie with some egg white wash (1 egg white + 1-2 tablespoons water fork beaten) and sprinkle with sugar.
- Bake as usual.