One of my daughters is gluten free, but she loves pie and quiche. I’ve found a great recipe for pastry dough. It’s tasty. Really!
The odd thing about baking gluten free desserts is that the ingredients smell completely different than baked goods made with flour. Before baking, the gluten free pastry dough doesn’t have the same sweet, buttery scent of regular dough but, once baked, the crust is flaky and delicious.
This recipe for Gluten Free Pastry Dough can be used for pie, quiche or other baked goods. I included the ingredients and directions for Apple Pie.
Happy baking, hon. And Happy Holidays!
Click HERE to watch–Ta Dah!–my second, and short, How To Video.
Gluten Free Pastry Dough
3 2/3 cups gluten-free flour, plus extra for dusting
1/2 teaspoon xanthan gum
1/3 cup confectioners’ sugar
1 stick butter, plus extra for greasing (I used Crisco vegetable shortening.)
1/2 cup milk (I used almond milk)
Apple Pie Filling
6 cups apple slices (I use a combination of Granny Smith and other varieties)
3/4 cup sugar
2 teaspoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
approximately 1 Tablespoon flour
1 egg, beaten (used to brush on top of crust before baking)
1. Preheat oven to 350 degress F.
2. Combine apples, sugar, lemon juice, salt and spices. This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.
3. To make the pastry dough, combine the flour, xanthan gum, and confectioner’s sugar in a large bowl. Rub in the butter (or vegetable shortening) with your fingertips until the mixture resembles fine bread crumbs. Add the egg and milk (or almond milk) and combine to make the dough. Wrap in plastic wrap and chill in the refrigerator for 20 minutes.
4. On a gluten free floured surface, divide the dough in two and roll each piece out to form a large circle*–one to line the pie plate and one to go on top of the pie. Line the pie plate with one of the pasty circles and add the apple filling.
5. Add the second pastry circle as a lid and, using a fork, crimp the edges of the pasty all the way around. Pierce the pie in the middle a couple of times to let out steam during baking.
6. Brush the top of the pie with beaten egg and sprinkle with sugar. Bake for 35-40 minutes, until golden.
*I rolled out the dough by a)pressing dough ball down to flatten it, b)sandwiching dough between two pieces of wax paper, then c)rolling the rolling pin on top of the wax paper. (Demo can be seen in the video.) If the dough sticks to the wax paper, you can spray the wax paper with non-stick spray.
**You can make this pie ahead and freeze it. Let pie cool completely before wrapping in saran wrap and aluminum foil. A couple of days before serving, defrost at room temperature.
Serve warm–after removing from oven, let cool about 20 minutes.
Serve room temperature–cool completely.
Rewarm defrosted pie– warm in a preheated 250- 275 degrees F oven, uncovered, until desired temperature.