Pie Crust Mix
Step 1: Measure 10 tablespoons cold water into bowl and add ice cubes.
Step 2: Pour Emma's Gluten Free Pie Crust into food processor (or just a regular ol' bowl. But I highly recommend the food processor approach).
Step 3: Pulse mix a 6-10 times until combined.
Step 4: Cut 1 cup COLD butter into 1/2 inch pieces.
Step 5: Add butter to food processor.
Step 6: Pulse 10-15 times or until flour mix looks like wet sand with a few pea-sized butter chunks.
Step 7: With food processor running, add ice water 1 tablespoon at a time, just until the dough starts to come together.
See?
Just came together.
This is a little more "whipped" looking than it should be- I had to keep running it so we could get decent pictures. :-/
The dough should hold together when pinched.
Step 8: Shape dough into two disks and wrap in plastic wrap.
Step 9: Refrigerate dough 1 hour. (Or up to 3 days)
Step 10: Remove dough from fridge and allow to sit 5 minutes before rolling.
Step 11: Dust both sides of the disk with gluten-free flour. Either buy Emma's Gluten Free Dusting Flour ($1.50) or simply use whatever gluten-free flour you have on hand. (I would not recommend anything coarse, like almond flour. The finer the better.)
Step 12: Cover with another sheet of plastic wrap.
Step 13: Roll out dough. Think of it as more spreading the dough out than actually rolling it. Work as quickly as possible, so that the dough stays cold.
You can see that my dough was cracking a bit.
No worries! Just press it back together!
See that rouge piece of dough breaking off at the top?
Use it to fix the bottom!
I made quite a mess with this first crust I was rolling out. Since I was taking pictures along the way, it got a little too warm (the oven was preheating too, which didn't help) and things started to get messy. This happened after I realized that the bottom layer of plastic wrap was all bunched and wrinkled and tried to straighten it out.
But, again, no worries! Just press everything back together. Since there is no gluten in the flour, the crust will not become tough from too much working.
Step 14: (This is how I do it, but feel free to use whatever method you prefer) Place pie plate upside down on top of dough.
Pick up the plastic wrap...
And slide your hand under it, until you're holding the middle of the pie plate.
Then FLIP the plate and dough over quickly, keeping a tight grip on everything. I couldn't really photograph the process since I was shooting one-handed. ;)
Not pretty. If the dough hadn't warmed up so much as I was working with it (and taking a bunch of pictures), it would have held together better.
But again, just press things back together and even everything out.
Ta-da!
Step 15: Trim the edges.
Step 16: Gather all the left-overs into a little ball and save.
Step 17: Chill the pie crust while you mix up your filling.
Step 18: Pour filling into crust and refrigerate again while rolling out top crust.
Step 18: Pull second disk of dough out of the fridge and allow to sit for 5 minutes before rolling out.
Step 19: Repeat rolling process, just like with the bottom crust. See how much nicer this crust looks? That was first-time rolling, I hardly had to press anything back together. Since I wasn't taking any pictures this time, the dough stayed cold and held together well.
Step 20: Slide your hand under the plastic wrap, line up one edge with the edge of the pie plate, and FLIP! smoothly and quickly.
Not bad, not bad.
Pretty-up the top, smoothing and pressing.
Step 21: Trim the edges.
Step 22: Gather dough scraps and save along with the others. Do whatever you like with them!
You can also use dough scraps to fix any holes that are bothering you.
Step 23: Cut slits in the top of the pie.
Step 24: Bake as directed by your filling choice.
I made blueberry pie and baked it at 425* for 30-45 minutes.
Voila! Enjoy!
Whole Recipe
Makes 2 crusts; 1 top, 1 bottom
1 Emma’s
Gluten Free Pie Crust mix
1 Emma’s
Gluten Free Dusting Flour (not included) or any gluten free flour
1 C unsalted
butter
6-10 T cold
water
Add a few ice cubes to the
water and allow it to get cold as you do the next few steps. Pour Emma’s Gluten Free Pie Crust Mix into a
food processor (or just a bowl if you don’t have a food processor). Pulse 5-6
times until combined. Cut butter into ½ inch pieces and add to food processor.
Pulse until mixture looks like coarse sand with a few pea-sized lumps. With
food processor running, add ice water 1 T at a time, just until dough starts to
clump together. Don’t add too much water! The dough should simply hold together
when pinched. Form dough into two disks and wrap separately in plastic wrap.
Refrigerate 1 hr. Allow dough to sit at room temperature for 5 minutes before
rolling out. To roll out, lightly dust the dough with flour and roll out
between two pieces of plastic wrap. Don’t worry about over-working the dough or
pinching it back together as you work; just don’t let it get too warm or it
will become messy. Roll until the disk is a few inches larger than the pie
plate. Carefully transfer to pie pan, trim the edges of the dough, and bake as
directed by the pie recipe you are using