BIBLICAL PREPPING
  • Home Page
  • Information Center
    • The Prepping Blog
    • The Recipes Blog
    • Product Reviews and Tests
    • ARCHIVES
    • Videos
    • Printable PDFs for Videos or Blogs
  • STORE
  • Contact

The Recipe Blog

Eating what you store, and storing what you eat!

The Perfect Gluten Free Pie Crust - FINALLY!

4/12/2016

 
For years I have use an almond meal gluten free pie crust when making baked goods, and it was okay, but it was never quite like the old fashioned pie crust that Dad used to make. A while ago I decided to try Dad’s old handwritten recipe, but substitute THRIVE Gluten Free Flour for the white flour, butter for the lard (YUCK! Unclean lard!), and Himalayan Pink sea salt for the iodized salt. I also knew that I would need to add something to pull it together and bind the ingredients. I wasn’t looking for a grainy look, so I knew I didn’t want to toss in my usual ground Chia Seeds to hold it all together. Instead, I decided to toss in an egg and see what would happen.

I knew I would be using this recipe to make Gluten-free Hearty Chicken Pot Pie, so I also was not interested in anything sweet. Definitely leaning more toward a savory crust.
This was one of the most unnerving experiments in the kitchen, but one with some of the best results ever tested in our kitchen. Not only the best results, but consistent results because it has worked the same way each time. I like to try to keep things as simple as possible, and this recipe is no exception. This one can be easily altered to use with fruit pies, savory pies, and we are even looking at using it for making calzones, stromboli, and maybe even breakfast tarts filled with eggs and vegetables. With a simple, plain flavor to the initial recipe, you can easily add sugar for sweet pies, herbs for savory ones, and even Italian spices for the calzone or stromboli. Try this crust recipe with THRIVE Gluten Free Flour and send us your ideas of how you used it for your family!  (NOTE: This recipe was originally created using THRIVE Gluten Free Flour, but is easily altered to use other brands as well.  You may need to cut down just a little on the amount of flour, and add a little more as needed if it is too soft to work with).

GLUTEN FREE Pie Crust

2 Cups THRIVE Gluten Free Flour
1/2 tsp Himalayan Sea Salt
1/2 Cup Butter, softened, NOT melted
1 Egg
2/3 Cup Water (start with 1/3 and then add 1 Tbsp at a time until dough is right consistency)

Preheat oven to 425.
In a bowl, mix together THRIVE GF Flour and salt. Mix in softened butter until crumbly. Add egg and 1/3 cup water, mix well. As needed, add 1 Tbsp additional water until dough is the consistency of soft pie crust. This dough is not likely to be dry, like old fashioned pie crust, and may be too sticky for rolling pin.

NOTE: Experience shows that when it is as dry as old fashioned crust, it crumbles and does not hold together well when transferring to the pie plate. I prefer this dough, softer, like a stiff cookie dough, so that it may be spread with the fingers.

Making a dessert pie and want the crust a little sweet? Add your sugar to the flour and salt mixture. How about a savory crust for a pot pie or dinner pie? Add the desired spices with the dry ingredients and mix thoroughly.

Divide the dough into two pieces, slightly less than 2/3 of dough for the bottom of the crust and slightly more than 1/3 for the top crust. Place large piece of dough in the bottom of a 9 inch pie plate, flatten with the palm of the hand, then spread the dough evenly throughout the pan and up the sides, leaving a high enough edge to seal the top crust. Prick the bottom with the tines of a fork so that steam may escape and crust will not bubble up. Place in a preheated 425 degree oven for approx. 8-10 minutes, not allowing it to brown or cook fully.

While crust is baking, liberally sprinkle GF Flour or Oat flour on wax paper or parchment. Place the small piece of dough on the floured paper and flatten with palm of hand. Sprinkle top with flour and then gently press with hands to the size of the top of the pie plate. When Pie crust bottom is ready, add filling to crust. GENTLY cover the top of the pie with the top crust, trying to close all the edges with the crust so that the filling does not spill over in the oven. Prick the top of the crust to allow steam to escape while baking. Place pie in the oven and cook according to pie recipe directions. Remember to cover the outer edges with foil to prevent burning if the baking time is long, like for an apple or pot pie.
Recipe PDF
Picture
From the top you can see how I pressed the dough into the pie plate. It is important to spread it evenly so there are no thin spots that will burn.
Picture
A Side view of the crust. Here you can see how the edges have been brought up high enough to be pinched together with the top crust once it is placed on top.
Picture
You may be able to roll out the dough for the top crust a bit with a rolling pin, but most of the work will be done by hand. When placing the circle on top of your filling, be careful to not break the top crust. Seal the edges as best as possible so that the filling doesn't leak.

Comments are closed.

    Prepping Expert

    Picture

              Author

    Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.

    Disclosure

    The information shared is our personal opinion and should NEVER be considered a substitute for professional medical, nutritional, or other expert advice. Information contained is not for the purposes of diagnosing, or treating any disease or medical condition. Any endorsement of products should not be considered an un-biased review since we are paid and compensated when you purchase products from this site.

    Archives

    August 2022
    May 2021
    April 2021
    January 2021
    October 2020
    February 2020
    October 2017
    August 2017
    July 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    April 2016
    February 2016

    Categories

    All
    Articles And Information
    Baking
    Beans
    Breads
    Breakfast
    Casserole
    Cheese
    Chocolate
    Crockpot
    Desserts
    Dinners
    Fruit
    Gluten Free
    Homemade
    Picnics
    Pie Crust
    Protein
    Sabbath
    Salads
    Sauces And Toppings
    Shabbat
    Snacks
    Soups
    Southwestern Recipe
    Survival Food Snacks
    Treats
    Vegetables

    RSS Feed

Copyright © 2014 -2021 Biblical Prepping
 
Terms of use
Privacy Policy


 DISCLOSURE: THE OWNERS OF THIS SITE ARE COMPENSATED WHEN YOU MAKE A PURCHASE OF THE PRODUCTS AND SERVICES FEATURED. This site should NOT be considered an unbiased review site and it should be noted that the owners of this site are affiliates of the products and companies displayed on this site, and independent consultants of Shelf Reliance, and Thrive Life.  This means the website owner/author(s) do have a financial interest in any company, link or advertiser appearing in which fees are earned by advertising products and services. As affiliates we are not responsible third party manufactures and/or distributors listed here are responsible for  fulfillment of your order. We have no control over the actions, errors in pricing, shipping, guarantees, statements, availability, or updates concerning any feeds, ads, or links from posted advertisers, or suppliers listed on this site. Offers, products and services are void where prohibited by law.
Information and Content Disclosure:Information and  content on this site is provided as general information only and should not be considered advice. The ideas expressed are the sole opinions of the author(s) and are not necessarily representative of the opinion and beliefs of any sponsor, advertiser, firms or other parties affiliated or appearing on this site. Readers agree by usage of this site that they have done their own and proper due diligence, verified all claims, labels, allergens, checked their state and local laws, safety, and/or have consulted with any necessary professional, financial, legal, or medical consultant prior to taking any action, or purchase and that all actions and/or purchases are between the buyer and advertiser, sponsor, or other third party websites displayed on this site. This sites owner is not responsible for transactions, claims, actions, guarantees or content of third party links.
 Medical & Health Disclosure: If any nutritional information or medical related information is provided on this site it should be noted that the website should not be used for and is not intended to diagnose or treat any medical condition. If you are ill, or have been diagnosed with any disease, please seek the advice of a trained health professional in your area with any questions you may have regarding a medical condition, and before attempting any of products, services or any all-natural methods presented on these Websites.



  • Home Page
  • Information Center
    • The Prepping Blog
    • The Recipes Blog
    • Product Reviews and Tests
    • ARCHIVES
    • Videos
    • Printable PDFs for Videos or Blogs
  • STORE
  • Contact