Monday, 21 November 2011

Pie Crust

Gluten Free Pie Crust

This recipe comes from my mom. She has perfected the art of pressing gluten free dough into pie plates. I am still working on this skill. It takes a bit of practice, but it's still more forgiving than rolling out dough like a traditional pie crust. 

You will probably only need about 1 cup of the dough for a pie crust. You will have quite a bit more than that, but you can freeze the leftover dough for later, use it to make some tarts (press into muffin tins) or bars, or make some sugar cookies out of it. You should make your crust roughly 1/4 inch thick (or even less if you want). You can measure the depth by stabbing a fork in until it hits the pie plate.

On my first attempt (see pumpkin pie) I didn't check the depth and ended up with a base that was way to thick. It still tasted good, but it was definitely lacking a bit in the pumpkin department. Learn from my mistakes and check your depth!

You can use this recipe for any open faced pie or tart. It's great for fresh strawberry pie as well as chocolate, banana or coconut cream pies. You can also use it as a base for dessert bars or squares.


1 1/2 cups Rice Flour
1/2 tsp Cream of Tartar
1/2 tsp Baking Powder
1 1/2 tsp Guar Gum (or 1 tsp Xanthan Gum)
1/4 tsp Salt
1/2 cup cold Margarine
1/4 cup Sugar
1 Egg
1/2 tsp Vanilla Extract


Mix together flour, tartar, baking powder, guar gum, and salt.
Cut in margarine until it's small pea sized.
Beat sugar, egg and vanilla separately. Add to dry ingredients.
Mix dough until it forms a clump (use your hands)
Press about 1 cup dough into pie plate so the crust is about 1/4 inch thick (or muffin tins, or a baking dish if making bars)
Bake 10 minutes at 350 before adding filling.
Bake again with your pie filling of choice.

add wet ingredients to margarine/flour mixture

ball of mixed up dough
pressed into plate (no more than 1/4 inch thick)... as you can see, mine is too thick

ready for the filling

sugar cookies made from leftover dough

Use crust for:

Pumpkin Pie
as you can see, the crust is waaaay too thick... live and learn

Butter Tart Bars

Fresh Strawberry Pie

Banana (or Coconut or Chocolate) Cream Pie

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