Gluten Free Pie Crust

7 Posted on October 7, 2010 - by Jules Shepard

Categories: Thanksgiving, Videos

Tags: , Allergy Friendly, Dairy Free, GFCF, Pie, Pie Crust, Thanksgiving

Jules Shepard shows how to make a simple, delicious, authentic gluten-free pie crust using Jules Gluten Free All Purpose Flour. For the pie crust recipe, click here.

*Note* Correction to video instructions – use COLD water with this recipe (as in the written recipe) not warm, as indicated in the video. All ingredients should be cold when mixed for this recipe. *Note*

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This entry was posted on Thursday, October 7th, 2010 at 4:17 pm and is filed under Thanksgiving, Videos. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

20 Comments

We'd love to hear yours!

Janet Manfredonia said: on November 14, 2011

I made the Grandma’s Recipe Pie Crust using Jules’ all purpose flour and butter flavored Crisco and it was a mushy lump of dough — they could not be rolled out. Is it the Crisco?
Reply
- Jules said: on November 16, 2011
  
  Janet – it could be the Crisco, but more likely it’s that the Crisco was not cold enough and that you added too much water. Add the shortening and water when they are very cold, and only add enough water to hold the crust together, so add 1 Tbs. at a time of water. Also, the less you work with the dough, the better; if you overwork the dough, it can be difficult to work with. Do those suggestions make sense?
  Reply
darissa perry said: on November 15, 2011

Jules

I watched your video and noticed you have something wrapped around your rolling pin? I am interested in what that is because the dough always sticks to my rolling pin. Also, what kind of pastry mat are you using?

We love your gluten free flour! It is the best!
Thanks
Darissa
Reply
- Jules said: on November 16, 2011
  
  Darissa – it’s just a cheesecloth sock made for rolling pins. They usually come in a pack with a piece of cheesecloth as well. They aren’t expensive and you can find them at cooking stores or even some grocery stores. The mat I am using is a silicone baking mat. I have both of these products on my “recommended products” page on my blog! SO glad you’re loving my flour! Happy pie-making!!!
  Reply
Joyce Hawkinson said: on November 15, 2011

I recently read that using vodka in place of half the cold water helps make the pastry even more flakey. Haven’t tried it yet, but it seems logical as part of the liquid in the vodka is alcohol and would evaporate as the pie crust bakes.
Reply
- Jules said: on November 16, 2011
  
  Joyce, it’s so funny that you say that because in one of my Thanksgiving classes in Seattle this weekend, someone said they had heard that tip on the Food Network … so I tried it a couple times and it worked really well! I used 1 1/2 Tbs. vodka and 1-2 Tbs. cold water and the crust turned out great! Very easy to roll out too (bonus)!
  Reply
Carla T said: on December 11, 2011

I made the Jules recipe for pie crust but because my daughter said it came out kind of “cracker-like”, I added 1/2 tsp baking powder & 1/2 tsp of vinegar as I usually have done for my Grandmothers pie crust. It turned out really nice!! It was flaky but not crumbly. I love your flour!!!
Reply
- Jules said: on December 12, 2011
  
  Carla – so glad you loved it! Vinegar is a nice addition to pie crusts – I’ll have to try the baking powder too – thanks for the ideas! Happy GF holidays to you!
  Reply
Jerry said: on January 1, 2012

The crust turned out very hard(tough) and hard to cut. Could I have made it
too dry or overworked it. Any suggestions.
PS used combo of both butter and shortening as per receipe.
Reply
- Jules said: on January 2, 2012
  
  Hi Jerry – if it was hard or tough, I’d guess you might have overworked it, but it was also likely overcooked. Next time cover the crust with a pie saver and err on the side of under-cooking it. Brush with milk to help it brown so that you feel like it’s done, but don’t wait for it to brown to take it out of the oven. Also, feel free to email Support@JulesGlutenFree.com with any questions like this. We’ll help you work through your recipe so that it works for you next time!
  Reply
Tara said: on November 19, 2012

Made this recipe last year but it did not come out flakey at all. When cutting in the shortening how much do you mix it in? Till it is thoroughly blended? I’m wondering if we over mixed it. Watched the video but it is difficult to see the consistency of meal at this stage.
Reply
- Jules said: on November 19, 2012
  
  Hi Tara, it does sound like it might have been over-mixed. It should not be thoroughly blended; should be like gravel with little balls of shortening and butter throughout. Try it again that way, and see if that doesn’t fix it!
  Reply
Pam said: on November 19, 2012

Can your pie crust be made a day ahead of time and then be kept covered in frig in a pan plate? I would like to get all of my crust made and then fill with pumpkin the next day.

Also what about freezing them?
Reply
- Jules said: on November 20, 2012
  
  Hi Pam – great questions! I’ve tightly wrapped my pie crust in the pie plate and put in the freezer or refrigerator for baking later. Just be sure to give glass plates time to come to room temp before baking so they don’t crack when you put them in the oven!
  Reply

Trackbacks/Pingbacks

Grandma’s Pie Crust | Jules Speaks Gluten Free Blog - 26. Oct, 2010
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[...] After allowing the dough to rest, roll the pastry out onto a surface dusted with Jules Gluten Free™ All Purpose Flour. A flexible pastry sheet (e.g. Silpat) for that purpose works well. Roll to a diameter at least 1 inch larger than the diameter of your pie pan. Gently lift an edge of the rolled out crust using a butter knife or bench scraper. Lay the edge over your rolling pin so that it is supported by the rolling pin as you lift the crust onto your pie plate. Gently pat into shape and allow the excess crust to lay over the edge of the pie plate until the top crust is finished. (For more tips on how to transfer rolled pastry, watch my pie crust making video!) [...]