… Dairy-Free, Soy-Free, and Egg-Free too!
Mastering homemade pie crust can seem daunting, but it can become simple if you keep in mind a couple simple tips. I’ve been making homemade pie crust for years. I learned these tips from my mother-in-law, who was a very good cook. Put these tips to practice every time you make a pie crust, especially if you’re creating a gluten-free, dairy-free pie crust, and you’ll have delicious, flaky, beautiful, and workable dough every time. Forget these and … well, you may have to start over:D
Tip #1: ALWAYS use FROZEN non-dairy margarine!
Tip #2: Make sure your water is ICE COLD!
I find these two tips make the difference in how my crust turns out. You want to work quickly and carefully so not to overwork the dough and cause it to become tough or dried out. Have your work surface ready with a piece of wax paper (large enough to roll dough into circle to fit pie plate) and dusted with flour, your rolling pin also dusted with flour, and a pie plate (glass, metal, or ceramic) ready so you can easily move from one step to the next.
Bake time: 12-15 minutes
Oven temp: 425ºF
Makes one 9-inch crust.
1 1/2 cups (180g) all-purpose, gluten-free flour, FROZEN, plus a little extra for dusting the work surface and sprinkling into dough if necessary- I use Bette’s Gourmet Four Flour Blend1
8 Tablespoons (1/2 cup or 1 stick) non-dairy margarine – I use Earth Balance Natural Buttery Spread2
1/8 teaspoon kosher salt
3 Tablespoons + 2 teaspoons water, ICE COLD
If you will be baking the crust unfilled, preheat oven to 425ºF. Prep your work surface and cooking tools.
In a food processor, add flour, margarine, and salt. Pulse in very short bursts 5-6 times until margarine is in pea-size pieces. Drizzle water over flour mixture. Pulse again in short bursts just until dough begins to come together. Remove dough and form dough into a ball on well floured wax paper.
With floured rolling pin, sprinkle a dusting of flour over dough and roll out from center to edges very gently, turning the wax paper 90 degrees with each roll. This will keep the dough even and easily form a circle. Be careful not to push harder when rolling to the edges, as this will make them thinner than the center. Roll into a circle just large enough to fit pit plate. Dough should be about 1/16” inch thick.
Flip excess dough under edges of dough in plate so no dough hangs over edge. Press until even and smooth, with all cracks patched by adding extra dough where needed and gently pressing to adhere to crust.
With lightly floured fingers, press dough between fingertips to make a pointed, pretty edge.
If your pie filling will not be baked, then prick the bottom of crust with a fork to create air holes. This will keep the dough from bubbling up and baking unevenly.
If you want to use any leftover dough for cutout shapes to embellish your pie, dip your cutter in the flour and cut out shapes quickly. Use a well-floured spatula to transfer cutouts to baking sheet, removing excess dough around shapes.
Safe food is a journey … Thrive!™