What a difference chilling the dough first made! The pumpkin pie was much nicer than the apple. Then added the filling to the cold crust and baked as usual. When I made my pumpkin pie, I rolled out the pastry and put the shell in the fridge while I mixed the filing. The top pastry did not go in the fridge after being rolled out. When I made the apple pie, the base was in the fridge while I rolled out the top, then I assembled the pie and put it in the oven. When I make wheat pastry I always chill the pastry before rolling it out.
Both pies turned out ok, but certainly not my usual fluffy light pastry that \i make with wheat flour. I made an apple pie and a pumpkin pie this weekend. I tried your pastry recipe based on the good reviews it had received. I am new to gluten free baking and while I am a very experienced baker, baking gluten free is proving to be quite a challenge. I’d really like to try again, should I throw away the leftover dough and start all over? Can I try the same dough but with the parchment paper? I stored it in the refrigerator, should I let it warm up before working with it? Please help, the holidays are coming!! When I tried to serve it the crust was dry and crumbly, the filling was dry, nobody complained but my husband asked me not to do gluten-free again. It looked terrible but I hoped it would taste okay anyway. I just laid the top crust across the pie in pieces since there was no way to piece it back together. The final time I just pieced it together best I could in the plate and moved on. I tried three times to get the rolled crust into the pie plate, each time it crumbled to bits on the way, not enough water? I added more cold water, rolled it out again and tried again with slightly better results each time. I’m not sure which of the issues were the problem or if they all contributed. I didn’t have parchment paper, so I used waxed paper instead my coconut oil was melted because of the very warm kitchen. I wanted to make my “famous” deep dish apple pie so that she could eat it. Very sad experience! My first attempt at gluten-free baking, I have a friend staying with us that is gluten intolerant. Follow the pie recipe you are using for bake time and temperature.Fill with My Chicken Pot Pie Mixture or Dairy Free Pumpkin Pie Filling Recipe or your favorite recipe and bake.Pierce bottom slightly with fork (and slit top layer with knife to vent).Crimp edges of crust to make a decorative edge… or top with an additional crust layer after adding your pie filling.Don’t worry if it breaks apart a little, you can always press it together and it will look great! Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin… carefully peeling back the paper as you press it into the pan.Roll crust out to slightly larger than your pie tin. Cover with an additional sheet of parchment or wax paper.Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.Cut Mixture in Half and roll into 2 balls (one for each crust or topping).Add Water by stirring in 1 Tablespoon at a time until dough holds together for rolling – better a little moist, then too dry.Add in Egg and mix until well incorporated – mixture will still be crumbly.Blend in Shortening (or butter) with Pastry Tool or Fork, and mix until crumbly.Mix together the Gluten Free Flour along with optional Salt & Sugar.* The Tools & Ingredients you’ll need for this recipe are: * If you’re looking for a Gluten Free AND Vegan Pie Crust Recipe, click here for that one – It’s Egg Free. Plus, you can easily adapt this for desserts or main dishes. This crust rolls out smooth, can be cut into fancy decorations, bakes up perfectly light, and tastes amazing! Feel free to make the crust in advance and keep it in the fridge or freezer until you’re ready to use it.
Use this Gluten Free Pie Crust Recipe with my Chicken Pot Pie Recipe, Dairy Free, Soy Free Pumpkin Pie Recipe, or my Apple Pie Recipe. I hope you’ll make it a part of your family’s traditions too. Since originally posting this recipe, tens of thousands of people have tried it & love it too! It’s been featured in magazines, online & enjoyed around the world. I’ve tried several Gluten Free Pie Crust Recipes, and even store bought ones – But, honestly, they were just awful & expensive! After multiple attempts on my own, I finally got this recipe just right – and best of all, it’s both Gluten AND Dairy free! A few dishes I make call for a ‘real’ old fashioned pie crust… Something light & flaky, delicious for both sweet & savory dishes.
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