{"id":1161,"date":"2022-05-24T12:24:08","date_gmt":"2022-05-24T16:24:08","guid":{"rendered":"https:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=1161"},"modified":"2022-05-24T12:27:19","modified_gmt":"2022-05-24T16:27:19","slug":"easy-gluten-free-pie-crust","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-6-lemon-meringue-pie-or-meringue-tarts-with-berries-and-cream\/easy-gluten-free-pie-crust\/","title":{"rendered":"Easy Gluten-Free Pie Crust"},"content":{"rendered":"<p><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">From:\u00a0<a href=\"https:\/\/www.thespruceeats.com\/food-processor-gluten-free-pie-crust-recipe-1450980\">https:\/\/www.thespruceeats.com\/food-processor-gluten-free-pie-crust-recipe-1450980<\/a><\/span><\/p>\n<p><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">This is a revised and improved version of our original\u00a0<a href=\"https:\/\/www.thespruceeats.com\/best-gluten-free-pie-recipes-1451004\"><span style=\"color: #008fb9;\">gluten-free pie<\/span><\/a>\u00a0crust recipe. This butter-rich gluten-free pie crust is easy to make using a\u00a0<a href=\"https:\/\/www.thespruceeats.com\/buy-a-food-processor-or-blender-4114243\"><span style=\"color: #008fb9;\">food processor<\/span><\/a>. Use it for all types of pies, savory tarts and quiche fillings.<\/span><\/p>\n<p><b><span style=\"font-size: 18.0pt; font-family: 'Helvetica Neue'; color: black;\">Ingredients<\/span><\/b><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"color: black;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue';\">1 cup brown rice\u00a0<a href=\"https:\/\/www.thespruceeats.com\/a-guide-to-flour-1328533\"><span style=\"color: #008fb9;\">flour<\/span><\/a><\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue';\">1\/2 cup organic cornstarch<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue';\">1\/4 cup organic\u00a0<a href=\"https:\/\/www.thespruceeats.com\/amaranth-in-your-gluten-free-recipes-1451323\"><span style=\"color: #008fb9;\">amaranth flour<\/span><\/a><\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue';\">1\/4 cup sweet rice flour<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue';\">1 tablespoon cane sugar<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue';\">1\/4 teaspoon\u00a0<a href=\"https:\/\/www.thespruceeats.com\/xanthan-and-guar-gluten-free-cooking-1451162\"><span style=\"color: #008fb9;\">xanthan gum<\/span><\/a><\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue';\">1\/4 teaspoon salt<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue';\">3 tablespoons water (ice cold; you might need more or less)<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue';\">1 large egg<\/span><\/li>\n<li style=\"color: black;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue';\">12 tablespoons butter (cold and cubed)<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><b><span style=\"font-size: 18.0pt; font-family: 'Helvetica Neue'; color: black;\">Steps to Make It<\/span><\/b><\/p>\n<p><span style=\"font-size: 18.0pt; font-family: 'Helvetica Neue'; color: black;\">To Make Dough:<\/span><\/p>\n<ol>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Gather the ingredients.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\"><a href=\"https:\/\/www.thespruceeats.com\/how-to-measure-481257\"><span style=\"color: #008fb9;\">Measure dry ingredients<\/span><\/a>\u00a0into a large mixing bowl. Use a whisk to thoroughly blend ingredients.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Pour the dry ingredients into a food processor bowl, fitted with a metal blade.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Add the cold butter cubes and pulse until the butter cubes are reduced to the size of peas and the mixture looks crumbly.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Add the egg and pulse just until egg is incorporated into the flour-butter mix.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Add ice water, one tablespoon at a time and pulse several times. Add just enough water to get the ingredients to hold together when squeezed in your hand completely.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">If the dough is too crumbly and dry, add additional ice water and pulse several more times. Check the consistency of the dough again. If the dough holds together and you can form a ball don&#8217;t add more water. Adding too much water will make the dough sticky and harder to roll out and shape.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Scrape the dough, which will look a bit crumbly, on a clean, gluten-free work surface covered with waxed paper.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Gather the crumbly dough into a ball.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Divide the dough into two pieces and flatten into discs. P<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">lace each disc in a plastic bag and refrigerate for at least one hour before rolling out the dough. (Note: At this stage, the dough can be frozen. Place the wrapped dough in a freezer bag, label and freeze for future use.)<\/span><\/li>\n<\/ol>\n<p><span style=\"font-size: 18.0pt; font-family: 'Helvetica Neue'; color: black;\">To Roll Dough:<\/span><\/p>\n<ol>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Remove dough from refrigerator and place dough between two sheets of waxed paper. Let dough sit just until it&#8217;s soft enough to roll. When workable, roll from the center outward, working to make a circle about 10-inches in diameter and 1\/8-inch thick. If the dough gets too warm and sticky, place it in the freezer for several minutes and then continue rolling it.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Peel top sheet of wax paper from the dough and carefully flip the dough still on the remaining piece of waxed paper over a 9-inch pie plate. Gently peel the waxed paper from the dough.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Gently fit the dough into the pie plate.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Trim edges with a knife and\u00a0<a href=\"https:\/\/www.thespruceeats.com\/how-to-crimp-pie-crust-4123830\"><span style=\"color: #008fb9;\">crimp the edge<\/span><\/a>\u00a0with a fork or using your favorite method.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">Pie crust is ready to fill or partially bake as desired.<\/span><\/li>\n<li style=\"margin-left: .5in;\"><span style=\"font-size: 11.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\">To partially bake the crust, preheat oven to 350 F. Use a fork to pierce the crust &#8211; this will prevent the crust from bubbling up while baking. Or, line the dough with parchment paper and fill the plate with dry beans or\u00a0<a href=\"https:\/\/www.thespruceeats.com\/pie-weights-how-to-use-them-common-substitutes-4174420\"><span style=\"color: #008fb9;\">pie weights<\/span><\/a>. Bake the crust for about 15 minutes, or until lightly golden.<\/span><\/li>\n<\/ol>\n<p style=\"background: #F4F9FE;\"><span style=\"font-size: 13.5pt; font-family: 'Helvetica Neue'; color: #33618d;\">Tips<\/span><\/p>\n<p><span style=\"font-size: 9.0pt; font-family: 'Helvetica Neue'; color: black; letter-spacing: -.1pt;\"><br \/>\nReminder:\u00a0Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From:\u00a0https:\/\/www.thespruceeats.com\/food-processor-gluten-free-pie-crust-recipe-1450980 This is a revised and improved version of our original\u00a0gluten-free pie\u00a0crust recipe. This butter-rich gluten-free pie crust is easy to make using a\u00a0food processor. Use it for all types of pies, savory tarts and quiche fillings. Ingredients 1 cup &hellip; <a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-6-lemon-meringue-pie-or-meringue-tarts-with-berries-and-cream\/easy-gluten-free-pie-crust\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1230,"featured_media":0,"parent":319,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"coauthors":[142150],"class_list":["post-1161","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/1161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/users\/1230"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/comments?post=1161"}],"version-history":[{"count":2,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/1161\/revisions"}],"predecessor-version":[{"id":1163,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/1161\/revisions\/1163"}],"up":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/319"}],"wp:attachment":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/media?parent=1161"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/coauthors?post=1161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}