Pie Crust, Gluten Free revised 51. Top photo is a pie with an egg wash sprinkled with granulated sugar the bottom photo is without any type of glaze on the top crust. Both are yummy 51. Sauteed Eggplant Recipes there. NOTE I seem to have a curse around this recipe. Once again, up until today the weight for the flour in the recipe was incorrect. The correct amount is 3. NOTE Ive rewritten this post and the instructions in order to address the questions and challenges readers have had with gluten free pie dough over the years. How to Cook a Frozen Pie. Baking a frozen pie can be simple open the box, toss the pie in the oven, and follow the given baking instructions. Or it can. The Apple Pie, with its two rounds of pastry enclosing slices of cinnamon sugared apples, is a favorite dessert in North America. With Demo Video. Need help in the kitchen eHow offers quick and easy recipe ideas and cooking techniques for everyday meals as well as holidays and other celebrations. Every apple season I make 12 pies and put them in the freezer so we can eat an apple pie every month for the whole year. This is the recipe I use that freezes and. This post is dedicated to my friend Kate Mc. Dermott, the Queen of Pie. As Ive traveled this road called gluten intolerance, Ive run across many gluten free baking holy grails. One of them is a good, flaky pie crust. Somehow, pie crust has gotten a bad rap in the gluten free world. From my research, I think this is mostly due to the fact that gluten free flours act a bit differently from wheat flour. So, if you are someone who made wheat pie crusts before and is now making gluten free pie crusts, you need to let go of some of your assumptions about how pie crust dough behaves in different circumstances. Once you do this, your pie crusts will be golden and flaky and delicious First and foremost piece of advice do not be intimidated Gluten free pie crust is actually easy and fun to make, and you can be playful with it. It is also quite forgiving and you can fix any flubs you make along the way. IH-NANNAS-APPLE-SNACK-PIES.jpg?1469667808' alt='Baking Frozen Apple Pie' title='Baking Frozen Apple Pie' />The main thing you need is patience and a little time. That said, the making of pie crust is a skill that you get better at the more you do it. Remember pie crust making is pastry making. The first time you do it, it probably wont be perfect. The more you do it, the more experience you get, and the better your crusts will be. Most recipes for wheat pie crust recommend using dough that is as cold as possible sometimes even almost frozen in order to keep the fat usually butter, shortening, or lard in solid bits throughout the dough. I have found that gluten free pie crust dough needs to be not quite as cold but not warm as a wheat crust allows in order to roll properly. Homemade apple pie in a buttery, crisp crust is what family traditions are made of. Bring this apple pie to your holiday party get ready for the fanfare This apple pie will be sure to win you the blue ribbon first prize at the next apple pie contest. I have found that a dough temperature of 6. F1. 8 degrees C to 1. C is optimal for rolling my gluten free pie crust dough. The warmer or colder your dough is than that, the more difficulty you will have with rolling it. If the dough seems too sticky and floppy, its too warm. If its too stiff and breaks immediately, its too cold. Note I give you the optimal temperature for pie crust dough in case youre having trouble telling by feel. Optimally, you should be able to get to the point where you can tell by how the dough looks and feels. Pie crust making, as is true of all pastry making, requires some care to be taken in order to be done well. Baking Frozen Apple Pie' title='Baking Frozen Apple Pie' />Be gentle when rolling out the dough. You do need to work quickly so the dough doesnt warm up too much, but I have found that working with care always produces a better result. Dont work so quickly that it makes you sloppy. Slow and steady like a snail versus fast and jerky. An additional tip dont use much pressure on the dough as you roll it. Be light as a butterfly. If the dough starts cracking, slow down and use an even lighter touch with your dough. It takes patience, but your  result will be worth it. Think snail and butterfly. This mantra will help. OK, lets get startedThis will be fun Gluten Free Pie Crust makes a double crust for a 9 inch pieSpecial Equipment Needed rolling pin 9 inch glass or ceramic pie pan Ive found that glass and ceramic create slightly more flaky crusts than do metal pie pans. But metal is fine if thats all you have. Ingredients. Jeannes Gluten Free All Purpose Flour Mix. If you use a butter replacer, you will probably need less water than with the other fat options because of the amount of water in most butter replacers. Also, butter replacers are often very salty. If the one youre using is salty, omit the salt in the recipe. Also, do not use a liquid fat like ghee. Extra granulated sugar for sprinkling top optionalTo make the crust Temperature is important, so work quickly. Place flour, sugar, and salt into a large bowl. Mix together with a spoon until combined. Add butter pieces to the dry ingredients mixture. With fingers, start rubbing together the butter and the dry ingredients. This will take a bit of time but you want to work as quickly as you can to make sure the butter doesnt get warm and start to melt into the dough. Do this until the resulting mixture looks like wet sand mixed with different sized pebbles. I like to do this by hand to get a feel for the dough, although you may also do this initial cutting of the fat into the dry ingredients with a pastry blender or by pulsing the ingredients in a food processor Add the vinegar and rub into the mixture. Add water a tablespoon at a time, rubbing into the mixture. You want to add just enough to create a dough that holds together well, but isnt wet. The less waterthe more flaky crust. Divide the dough into two fairly equal pieces, shape into disks, and wrap each disk separately in plastic wrap. Refrigerate the disks for 2. If you store the dough longer and they become rock hard, you will need to leave them out on the counter to warm up to optimal rolling temperature but no warmer before rolling. BIG NOTE You can roll the crust between 2 pieces of plastic wrap if youd prefer. NOTE if your kitchen isnt too hot, you can roll out your first crust right away. Just put the other piece in the fridge to chill while you roll out the first piece. My kitchen in Seattle rarely gets too hot, so I always roll the first piece right away. This is always the easiest dough to rollit is probably at the right temperature. Note that the optimal pie crust dough temperature is 6. F1. 8 degrees C to 1. C. Prepare your rolling surface. Sprinkle tapioca flour over your rolling surface. Also sprinkle flour over your rolling pin. When the disks are chilled to 6. F to 6. 7 degrees F1. C to 1. 9 degrees C, remove the first disk of dough from the fridge and place on your prepared rolling surface and sprinkle top of dough with tapioca flour. A key to successfully rolling out gluten free pie dough is to go slow. And use a light touch. If your dough starts cracking, slow down and dont press so hard with your rolling pin. With your rolling pin, carefully and patiently roll out the dough into a 1. If the dough sticks to the rolling pin, add more tapioca flour. NOTE the dough should be cool but not too cold. It should roll fairly easily and should not break while youre rolling it. If it does break a little bit, dont worrybreaks are easily fixed by smoothing the dough over the breaks. If it seems too cold and youre really having to work hard to roll it and its breaking a lot, step back and let it warm up a little bit before you continue. Alternately, if the dough is floppy and seems to be sweating, it is too warm and should be refrigerated for a while longer to cool it down. The photo below is how the dough will behave at the optimal rolling temperature In the next step, you are going to roll the dough around the rolling pin in order to transport it to the pie pan. In order to do this, sprinkle tapioca flour over the entire surface of the pie crust dough. Now, put the rolling pin on top of one side of the dough. Wrap the dough around the roller until youve gotten all of the dough onto the pin. If its at the right temperature, the dough should roll easily around the pin without any breaking. NOTE again, if the dough breaks a lot while youre rolling it around the pin, its a bit too cold. Step away and let the dough warm up a bit before proceeding. Lift the pin with the dough rolled around it and put on the top of your pie pan.