Best GF Pie Crust

Thanksgiving is over but pie eating isn’t. In fact, with the rest of the holidays just around the corner, there could be lots of yummy pie eating to be had….unless you happen to be gluten free. Most gluten free pie crust, like many gluten free baked products, tastes a bit like dry stale pastry at best and like cardboard at worst. We have an easy and delicious solution for that to share with our chums today!

This recipe is great for gluten free pastry but if you don’t happen to need to eat gluten free simply use regular wheat all purpose flour and you will have the best pie crust you’ve ever made, or tasted.

Gluten is a protein, so when it is removed from a recipe, the basic structure of the recipe and how it behaves when baked is changed, thus the failure to have good tasting finished products. In this recipe, replacing milk and egg for the liquid in place of the water usually used in pie crust, you add back protein and enhance the flavor. The addition of the vodka is also key, as when it evaporates during cooking it delivers a flakier result. Give this one a try, we know you’ll be glad you did! Bon Appetit and let the pie eating begin!

Perfect Gluten Free Pie Crust

3 cups gf flour – Cup 4 Cup brand (see photo below)**
1 teaspoon salt
2 tablespoons sugar
2 sticks butter, very cold and cut into small cubes*
Scant 3/4 cup whole milk*
2 tablespoons vodka
1 egg, beaten

Add flour to food processor or large bowl. Mix in salt and sugar and stir well. Add butter and process for 5-6 seconds in food processor leaving visible chunks of butter, or cut in the butter using pastry blender if making by hand.

Put vodka in a measuring cup and add milk to measure 3/4 cup. Add egg and whisk until combined. Add liquid to flour mixture and stir or process lightly just until dough begins to stick together, it will still be slightly crumbly. Turn out onto waxed paper and cut in half and form 2 disks. Wrap in waxed paper or plastic wrap and refrigerate for 1 hour or up to overnight. If dough is chilled more than 1 hour you will need to let it sit for a bit at room temperature to be able to roll it out easily. Roll out dough on floured board and fit into pie pan. Bake as your pie recipe directs. This makes 2 single crust pies, or 1 double crust pie or 12 tartlets.

(If you aren’t gluten free you can still use this recipe and substitute regular all purpose flour and have one of the best pie crusts you’ve ever tasted!)

* Many people who are gluten free are also dairy free as well. If that’s you, substitute an equal amount of vegetable shortening or vegan butter in place of regular butter and almond milk in place of cows milk.

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