Blue Ribbon Gluten-free Pie Crust Tutorial

Blue Ribbon Gluten-free Pie Crust Tutorial


It is so easy to achieve a great gluten-free pie crust with the right tools and this tutorial. We like pie so I make a lot of pie crusts. I keep my can of shortening in the fridge. Cold shortening or butter makes the best crust and I use ice water. The cold keeps the shortening from melting into the flour particles so that there are little pockets of fat that POP when they heat and that is what causes the crust to be flaky. The pastry mat is my favorite way to roll out the crust on. The dough does not stick so you don't have to pick it up and move it just pick up the mat and turn it onto the pie pan and peel the mat back. So easy!

Tips for BLUE RIBBON PIE CRUSTS:

Cold ingredients make a light and flaky crust.
1. Use ice water.
2. Refrigerate shortening.
3. Keep handling down to a minimum, heat from your hands warms shortening.

Ingredients:

Mom's Place Gluten Free Blue Ribbon Pie Crust

¾ cup shortening (chilled)
5 Tbsp. cold water (ice water)

Add pie crust mix in bowl. Cut in shortening using 2 knives until all flour is just blended into pea-sized chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form a ball. Divide dough into 2 parts. Press between hands to form 5 - 6 inch rounds. Roll out on lightly floured surface with floured rolling pin. Bake filled pie per recipe.
Unfilled crust: thoroughly prick bottom and sides with fork (50 times) to prevent shrinkage. Bake until edges become light brown 10 - 15 minutes.

 

Add pie crust mix in bowl.

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Cut in shortening using 2 knives or

pastry blender until all flour is just

blended into pea-sized chunks.

 Sprinkle with water, one tablespoonat a time.

 

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Toss lightly with fork until dough will

form a ball. Divide dough into 2 parts.

Press between hands to form

5 - 6 inch rounds.

 Sprinkle pastry mat and rolling pin

with some of the Artisan flour. 

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 Roll out the dough working from the

inside out. Do Not pick up and turn the

dough, it will not stick to the mat. So

just keep rolling it out.

Using floured hands shape the edge of

the dough to form a circle. Do this

frequently so the entire crust stays round.

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 When the crust is slightly larger than

your pie pan, pick up the mat and lay

it, crust side down over the top of the

pie pan.

Slowly peel back the mat to release

the crust into the pie pan.

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 Tears are easy to repair. Just overlap

and press crust back together. After it

is filled and baked no one will be able

to tell the difference.

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 Fill crust will desired filling. I used

home canned apples for my pie.
Roll out top crust and use the same

method to place on top of filling.

 Trim off the excess crust around

the pie using a butter knife

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 Seal the edges of the crust together.

Seal the edges of the crust together. This is called fluting. There are several methods of doing this. I like to use the first 2 fingers of my left hand and the thumb of my right.
Yes I am right handed. Holding the two fingers together I press them down from the inside of the pie and use my thumb to press the outside edge into my two fingers creating a fluted edge.

  Using a fork to press the edges works well also. Just press the fork down onto the crust to seal the two together.
Cut vents into the top of the pie to allow steam to escape. Sometimes I use a cookie cutter to cut the pie crust for a festive holiday touch.
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 Bake and enjoy.

For an unfilled crust thoroughly prick bottom and sides with fork (50 times) to prevent shrinkage. Bake until edges become light brown 10 - 15 minutes.