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pie crust

Choose the recipe that works best for you! Or, check out the products below. . .

1. Gluten Free Pie Crust using All Purpose GF flour


2 Cups All Purpose Gluten Free Flour 

1/2 Cup Shortening or Real Butter

1 Egg 

2/3 Cup Water (approximate)

1/2 Teaspoon Salt 

2 Teaspoon Sugar (I like coconut sugar)


Mix flour with Salt & Sugar.


Blend in Shortening (or butter)  until crumbly.


Add in Egg and mix well.


Add Water 1 Tablespoon at a time until dough holds together for rolling.


Divide your dough equally into two balls on wax paper.


 Roll crust out a bit larger than your pie pan.


If it breaks apart a little, you can always press it together.


Finish by following the directions of your recipe. Some will have you bake the pie crust a bit prior to adding the filling and some will not. 



2. Gluten Free Pie Crust using Almond Flour


2 1/2 cup almond flour

1/3 cup sugar (omit for savory pie crust)

1/4 tsp salt 

1/4 cup Ghee, butter, or your butter substitute (measured solid, then melted)

1 large Egg 


Preheat the oven to 350 

 Line the bottom of a 9 in 

 pie pan with wax paper, or grease well.


In large bowl, mix together almond flour, sugar if using, and salt.


Stir in the melted butter and egg, until well combined. 


The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left. 


Press the dough into the bottom of the prepared pan. 


Bake for 10-12 minutes, until lightly golden. (Add fillings only after pre-baking.)



3. Egg Free Pie Crust Recipe:


1 1/4 cup all-purpose gluten-free flour 

( Pillsbury gluten-free flour is recommended for this recipe)

2 tablespoons granulated sugar

1/4 teaspoon salt

1/2 teaspoon xanthan gum

1/4 cup very cold unsalted butter OR dairy-free use Smart Balance butter

1/4 cup very cold shortening (you could use Coconut Oil (solid, not oil)

1 egg

1/4 teaspoon apple cider vinegar

3 tablespoons ice cold water


Instructions

Chop the butter into small pieces and place in bowl. Place butter, shortening, and water into the freezer for about 5 minutes or until really cold.


Combine all of the ingredients in large bowl. Dry ingredients first and then the wet ingredients. Using a mixer, mix until fully combined. 


Shape dough into ball, and wrap in plastic wrap and refrigerate for an hour.

Remove from the refrigerator and let stand at room temperature for 15 minutes. 

Unwrap the dough and place onto lightly floured wax paper. Lightly flour the pastry with gluten-free flour; top with the plastic wrap or another sheet of wax paper. 


Roll out pastry into a circle.


place crust into greased 9-inch pie tin. Press into the bottom and sides 


Fill and bake as directed in your pie recipe. 


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