The Best Gluten Free Pie Dough EVER!

It’s officially Pie Season! Ok, maybe it’s been pie season since summer rolled around, but now its Serious Pie Season. The special time of year the leaves change in a beautiful crescendo and fall. The family gathers for meals and tells stories around a fireplace until the embers go dark. Everyone brings out their best desserts, so why not wow them this year with the BEST PIE CRUST they’ll never know was gluten free. In fact, it can be a secret until there slightly flushed faces sit back in their chairs, too full, a goofy smile plastered to their face, and then spring on them the news.

My friends and family woofed down the two pies I made this weekend. They couldn’t believe it was gluten free or how buttery and flaky it was. This is sure to be something to wow the family during the holidays or celebrate any day of the week during the rest of the year.

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Ingredients:

  • 2 1/2 Cups of Pamela’s Baking Flour (this can be found at whole foods)
  • 1 Tablespoons of Sugar
  • 1 teaspoon of salt
  • 1 cup of butter or about 2 sticks cut into pieces. If you want it really flakey you can add a wee bit more.
  • 3/4-1 cup of cold water
  • Decorating sugar

The Creation of the Dough

  1. Combine flour, sugar, salt, and butter. I used my hands to mash up the mixture under the butter was evenly distributed throughout in small balls.
  2. Once the mixture is combined, slowly add the water using a spatula. Add more water if the dough is still crumbly or having trouble coming together.
  3. Use your hands to mold the dough into a ball and divided the dough in half. Make the dough into a disk and cover it with plastic wrap. Repeat the last step with the second ball of dough.
  4. Chill the dough in the refrigerator for 2 hours or overnight.
  5. When you are ready to roll out the dough DO NOT let the dough come to room temperature. This is a very buttery dough, making it more difficult to roll out the warmer it gets.
  6. Once the dough is rolled and filling is made or poured, add the decorating sugar to the top for flare.
  7. Bake in oven at 425 degrees for 20 minutes.
  8. Then, remove pie from over cover the edges so they don’t burn (I use tinfoil then cut a hole in it).
  9. Next, place it back in the oven at 375 degrees for 40 minutes.
  10. EAT.THE.PIE.

Fun fact: Can be frozen for up to 2 months (great idea for the holidays).

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