Featured

Ali's Gluten-Free Pie Pastry Recipe

5 2 2
Publisher Photo

Ali's Gluten-Free Pie Pastry Recipe

Read Reviews
5 2 2
Publisher Photo
Who needs gluten? This recipe produces a tender, nutty crust that’s as tasty as any traditional pastry. It’s the perfect base for all your pie favorites.—Harriet Stichter, Milford, Indiana
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • INGREDIENTS FOR SINGLE-CRUST PIE:
  • 1 cup gluten-free all-purpose baking flour
  • 1/3 cup ground almonds
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 6 tablespoons cold butter or margarine, cubed
  • 2 tablespoons beaten egg
  • 1 to 2 tablespoons ice water
  • INGREDIENTS FOR DOUBLE-CRUST PIE:
  • 2 cups gluten-free all-purpose baking flour
  • 2/3 cup ground almonds
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 3/4 cup cold butter or margarine, cubed
  • 1 large egg, beaten
  • 3 to 4 tablespoons ice water

Directions

In a large bowl, combine the flour, almonds, sugar, salt and xanthan gum. Cut in the butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed.
For single-crust pie: Form into a disk and wrap in plastic; refrigerate for 1 hour or until easy to handle.
Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.
For double-crust pie: Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic. Refrigerate for 1 hour or until easy to handle.
Roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
Cover edges with foil. Bake pie according to recipe directions, removing foil during the last 15-20 minutes of baking. Yield: pastry for one 9-inch pie.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Ali's Gluten-Free Pie Pastry in Country Woman October/November 2012, p38

Nutritional Facts

1 piece: 172 calories, 11g fat (6g saturated fat), 39mg cholesterol, 141mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 3g protein.

  • INGREDIENTS FOR SINGLE-CRUST PIE:
  • 1 cup gluten-free all-purpose baking flour
  • 1/3 cup ground almonds
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 6 tablespoons cold butter or margarine, cubed
  • 2 tablespoons beaten egg
  • 1 to 2 tablespoons ice water
  • INGREDIENTS FOR DOUBLE-CRUST PIE:
  • 2 cups gluten-free all-purpose baking flour
  • 2/3 cup ground almonds
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 3/4 cup cold butter or margarine, cubed
  • 1 large egg, beaten
  • 3 to 4 tablespoons ice water
  1. In a large bowl, combine the flour, almonds, sugar, salt and xanthan gum. Cut in the butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed.
  2. For single-crust pie: Form into a disk and wrap in plastic; refrigerate for 1 hour or until easy to handle.
  3. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.
  4. For double-crust pie: Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic. Refrigerate for 1 hour or until easy to handle.
  5. Roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
  6. Cover edges with foil. Bake pie according to recipe directions, removing foil during the last 15-20 minutes of baking. Yield: pastry for one 9-inch pie.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Ali's Gluten-Free Pie Pastry in Country Woman October/November 2012, p38

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAli's Gluten-Free Pie Pastry

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dairyvet13 User ID: 2224623 267332
Reviewed May. 25, 2017

"I had trouble rolling it out. It seemed very sticky BUT it tasted GREAT! Excellent texture and flavor. Will definitely be making it again."

MY REVIEW
connie burns User ID: 4996797 131650
Reviewed Sep. 29, 2013

"I just used this recipe Sept. 27, 2013.. It was my Son In Laws birthday and I brought a 3 berry Gluten Free pie. The Crust was very good, and flaky. It was a 'hit' at the party."

Loading Image

Similar Recipes

More from Taste of Home