This pie crust will hold and carry your favorite pie filling just like the old gluten versions. The taste and texture is firm and what you’d expect for your pumpkin, apple and sweet potato pies. If you like your crust to have a touch of sweetness, such as for a cold banana cream pie, add two Tablespoons of sugar.
Easy Gluten-Free/Dairy-Free Pie Crust
2 1/2 cups of Basic Gluten-Free Flour Mix or your favorite all purpose gluten-free flour mix
1/2 teaspoon salt
1 teaspoon xanthan gum
3/4 cup of Spectrum Organic non-hydrogentated shortening (or use soy-free Earth Balance*)
6-8 Tablespoons of ice water
In a large bowl, stir together the dry ingredients.
Using a pastry cutter, cut in the shortening or Earth Balance until it resembles a sandy, course crumb texture.
Add the water until you have a thick dough. If you have added too much, work the dough on the counter until it is a firm, soft consistency and does not stick to your hands.
You can’t really roll this dough because there is no stringy gluten in it, so this will behave more like a shortbread cookie crust.
Spray or coat the pie dish with vegetable oil. This is an important step as gluten-free pie crust will want to adhere to the dish when it cools.
Shape into a large disk and set in the middle of the pie dish. Press firmly until it is coated.
If your recipe calls for pre-baking the pie shell, you will definitely want to cover with foil and add pie weights or beans to keep it from shrinking down.
I pre-baked mine according to my recipe without problem, and then I baked my regular pie in it. You will note that it is a bit firmer and does not brown as easily as traditional pie crust, but, in the world of pie-baking, these traits are actually desirable.
*P.S. I have heard that the pea protein in Earth Balance is related to peanuts and therefore can cause an allergic reaction. I am not sure about this yet, but to be safe, use the shortening.