Comments (20)

By Cassie Rice, November 23, 2009 3:16 pm

1) Traditional Pie Crust Recipe

(slightly flaky and very tasty)

This pie crust tastes so good; it really is not just gluten free, it’s better!  With this pie crust recipe, you will not miss out on the great taste or consistency of a pie containing gluten.   In addition, the pie crust dough rolls out very easily and is simple to flip over onto the pie pan without any breakage.  If you’ve ever baked gluten free pies before, you definitely know that flipping the dough over without any breakage is one of the hardest parts about making a gluten free pie crust.  So if this is what you’re looking for in a pie crust, then definitely go with this recipe.

Traditional Pie Crust Recipe

Traditional Pie Crust before being baked.

Makes: one 9 – 11 inch pie crust + enough dough for a topping
Prep time: 10 minutes
Wait time: 30 minutes

 Ingredients:
1 ¾ cups Authentic Foods Multi-Blend Flour
¼ teaspoon salt
1 ½ tablespoons granulated sugar (add extra sugar if you want an even sweeter crust)
2 tablespoons vegetable shortening, cold
6 tablespoons butter, cold and cubed
¼ cup cold water
1 egg, beaten lightly

Directions:
Combine Authentic Foods Multi-Blend Flour, salt and granulated sugar in a bowl of an electric mixer.  While the mixer is mixing the flour, add the butter cubes and vegetable shortening (you can also use a pastry cutter instead of an electric mixer).  Once the mixture has a course crumb consistency, add the egg and water.  A dough should form after this; if not, add extra cold water until a dough forms.  

Wrap the dough in plastic wrap and place in the refrigerator for about 30 minutes.   Then place enough plastic wrap or wax paper on a hard surface for the pie dough to be rolled out onto.  Coat your rolling pin in the Authentic Foods Multi-Blend Flour so the dough doesn’t stick to the rolling pin.  Then roll out the dough into a 9 – 11 inch circle, depending on the size of your pie pan.  Quickly flip the dough onto the pie pan.  If you are planning on prebaking the pie crust, use a fork to poke about 4 to 5 rows of holes on the bottom of your pie crust so it does not break apart.

 2) Low-Fat Pie Crust Recipe

(less fat and calories, but still a great taste)

The Low-Fat Pie Crust is basically the traditional pie crust using olive oil instead of butter and shortening.  It tastes just like the traditional pie crust, but is lighter and less flaky.  If you are looking to cut out some fat and calories without missing out on the great taste of a Thanksgiving or holiday pie, then this is the recipe for you.

Low Fat Pie Crust after being baked.

Makes: 9 – 11 inch pie crust + enough dough for a topping
Prep time: 10 minutes
Wait time: 30 minutes

Ingredients:1 cup plus 1 tablespoon Authentic Foods Multi-Blend Flour
¼ teaspoon salt
1 tablespoon granulated sugar
¼ cup vegetable oil or light olive oil
1 egg, beaten lightly
¼ cup cold water

Directions:
Combine Authentic Foods Multi-Blend Flour, salt and granulated sugar in a bowl of an electric mixer.  While the mixer is mixing the flour, add the oil (you can also use a pastry cutter instead of an electric mixer).  Once the mixture has a course crumb consistency, add the egg  and water.  A dough should form after this; if not, add extra cold water until a dough forms. 

Wrap the dough in plastic wrap and place in the refrigerator for about 30 minutes.   Then place enough plastic wrap or wax paper on a hard surface for the pie dough to be rolled out onto.  Coat your rolling pin in the Authentic Foods Multi-Blend Flour so the dough doesn’t stick to the rolling pin.  Then roll out the dough into a 9 – 11 inch circle, depending on the size of your pie pan.  Quickly flip the dough onto the pie pan.  If you are planning on prebaking the pie crust, use a fork to poke about 4 to 5 rows of holes on the bottom of your pie crust so it does not break apart.

3) Gourmet Almond Meal Pie Crust

 (with extra protein and fiber, to keep you full for longer)

This pie crust is definitely one of my favorites.  It is a tried and true recipe that soo many people love.  For every holiday, I always use this pie crust because it tastes amazing, it’s so easy to make and is such a crowd pleaser.

 Although this pie crust is not traditional, it will make your old recipes SOO much better.  There is cinnamon and evaporated cane juice in the crust which makes the crust by taste like a cookie.  This pie crust will just complement whatever filling you put in your pie really well.  I would caution you though: this is not the pie crust to use if you are making a savory pie.  But, it is my favorite pie crust recipe for sweet/dessert pies.

Gourmet Almond Meal Pie Crust Recipe
Makes: 9 – 11 inch pie crust
Prep time: 10 minutes 1 package Authentic Foods Pie Crust Mix

Ingredients:
1 large egg yolk
2 tablespoons cream or non-dairy substitute
4 oz sweet butter or solid shortening cut into small cubes

Gourmet Almond Meal Pie Crust before being baked.

Directions:
In a small bowl, mix the egg yolk and cream; then set aside.  Using an electric mixer, cream the butter or shortening for about 1 minute.  Then mix in the pie crust mix until evenly distributed. Add the egg mixture and beat at low speed until the dough pulls away from the side of the bowl.  Add an extra tablespoon of cream if necessary.  Remove the dough from the bowl and form it into a ball. 

Place enough plastic wrap or wax paper on a hard surface for the pie dough to be rolled out onto.  Coat your rolling pin in a gluten free flour so the dough doesn’t stick to the rolling pin.  Then roll out the dough into a 9 – 11 inch circle, depending on the size of your pie pan.  Quickly flip the dough onto the pie pan.  If you are planning on prebaking the pie crust, use a fork to poke about 4 to 5 rows of holes on the bottom of your pie crust so it does not break apart.

Quick Tip:

How to roll out your pie crust dough and flip your pie crust onto your pan successfully without breakage

Step 1:

Place wax paper or plastic wrap onto a flat surface.

Step 2:

Coat a rolling pin in a gluten free flour so the dough does not stick to the rolling pin.  (You may have to coat your pin in flour a few times)

Step 3:

Place your dough on the plastic wrap or wax paper.  Starting from the center of the dough, use your rolling pin to roll to the edges of the dough with light, even strokes until you have the desired shape for the pie crust. 

 Step 4:

You can do this step a couple ways: you can either place the pie pan over the pie crust dough and flip the dough and pie pan over together or you can quickly flip the pie crust onto the pie pan.  When you do this, make sure to pick up the pie crust with the wax paper or plastic wrap.  This will be your guide for keeping the dough together.  After you have flipped the pie crust dough over, it should look like this: