Quick help - gluten free pie crust?

[sarahsthreads]

I have both almond meal/flour and quinoa flour (and also an all-purpose gluten free flour that I haven't had great success with in other things). Can anyone recommend a recipe for a gluten (and soy) free pie crust that is pretty reliable? There are a lot out there that seem to have very mixed results and I'm probably only going to get one shot at this in the morning.

This would make me the undisputed Thanksgiving hero, if I show up with a perfect gluten-free pumpkin pie tomorrow! ;)

Thanks!
Sarah :)

[roseyloxs]

http://deliciouslyorganic.net/pecan-pie-without-corn-syrup-grain-free-paleo/
http://deliciouslyorganic.net/pumpkin-pie-grain-free-paleo-primal-gaps/

There is a pie crust recipe in the link above. She uses a combination of almond flour and coconut flour. She has in the comments that you could make it with all almond flour but it will be very crumbly. She also uses gelatin as a binder. The last 3 ingredients should already be in your pantry (salt, honey, and butter). I haven't made this recipe but everything I have tried from her has been awesome so I trust this recipe to be no different.

[Reader]

If you have a health food store close by & it's pumpkin pie, you could get some gluten free gingersnaps and crush them (like making a graham cracker crust). I've had good results with this.

[ahisma]

I haven't tried this one yet, but I have had excellent results with all of her recipes and would expect this one to be similarly successful.

http://ohsheglows.com/recipage/?recipe_id=6006103

You could easily sub butter or margarine for the Earth Balance without impacting the result.

[Mali]

I have terrible luck with trying to make a "real" gf pie crust that I roll out; they always tear.

However, I have made a gf pie crust directly subbing Bob's Red Mill GF flour, pressed it in the pie plate, and it turned out great (texture more like a graham cracker crust imo since BRM isn't a super fine grind).

The recipe I use is:
2c flour
1tsp salt
2/3c crisco (shortening - could probably use butter or Earth Balance easily instead)

Mix all that together until it's crumbly looking (not giant chunks of crisco).

Add cold water a tablespoon at a time (I get to about 5Tbsp and that's good in my area, but I have gone as high as 6Tbsp before).

Mix in the water really well then press it into the pie plate. It's the easiest crust I make (for my gf/df niece) since I don't have to roll it like I do with the standard wheat flour crusts.

Edit: The measurements above are all for double-crusts. If you only need one, halve everything (1c flour, 1/3c crisco, 1/2tsp salt, up to 3Tbsp cold water).

[sarahsthreads]

Hm, this looks like it's going to be harder than I thought. I don't have most of the ingredients for the pecan crust in my pantry, and I don't have gelatin either. :shrug:

I do have the Bob's Red Mill all-purpose GF flour (that's the one I've had poor success with before) so maybe I'll try the pressed crust if all else fails. Or maybe I could use the almond meal for a pressed crust?

Should have thought this through before late last night, I bet I could have bought a pre-made gluten free crust...

Thanks,
Sarah :)

[wendibird22]

We bought a premade crust at Wegmans in the freezer section of the health food section.

[weech]

If it's not too late, you could try this pie crust:
http://www.elanaspantry.com/chocolate-cream-pie/

It has pretty standard ingredients (you can sub the grapeseed oil for whatever you have). Good luck!

[sarahsthreads]

We bought a premade crust at Wegmans in the freezer section of the health food section.

If this doesn't work out, next year I will do that!

I wound up doing something a little different. First I tried this recipe (http://www.bobsredmill.com/recipes.php?recipe=1126), but it had a weird, bitter aftertaste, so I cut my losses before I used up my only can of pumpkin and instead got out my tart pan. I'm trying this recipe (http://www.familyfreshcooking.com/2011/10/04/gluten-free-pumpkin-pie-tart-recipe/) for the crust, but the Libby's can recipe for the filling. It didn't all fit in the tart shell, so I put the extra in a couple of ramekins. If worse comes to worst my mom and cousin will have personal crustless pumpkin pies. ;)

I'm not sure how long to bake it because it's thinner, so it could still go south from here. And I'm sort of surprised that there's no sweetener at all in the tart crust, but it had a pleasant almond flavor before baking, and if it's not sweet enough, there's always whipped cream, right?

Will try to remember to report back later with the results, good or bad...

Sarah :)

[m448]

Try the king Arthur gluten free all purpose flour. It's very finely ground.

[sarahsthreads]

Oh. My. Gosh. I will never make a "real" pumpkin pie again. Well, I probably will, because it's tradition! (Think Tevya from Fiddler on the Roof there.)

But this. This incredible almond pumpkin pie tart (http://www.familyfreshcooking.com/2011/10/04/gluten-free-pumpkin-pie-tart-recipe/). It was out of this world delicious! I baked the tart shell for 10 minutes, then for another 50 minutes with the filling. It was just the regular Libby recipe from the can, though the tart wasn't deep enough for all of it.

My cousin has proclaimed me the best cousin in the world. And even people who could eat the regular pumpkin pie were eating it. It was hands down the yummiest dessert on that table.

So, just sayin', if you ever need a gluten-free dessert, I highly recommend this one. I bet the crust would lend itself well to other fillings. And on top of it all, it just looked really pretty.

Sarah :)

[queenmama]

Sounds good!

We always, always use the Libby's recipe! I might try the almond crust for Christmas without telling anyone that I'm swapping out grandma's pie crust recipe! ;)

Lara

[elliput]

That looks very tasty! I'm glad you found a good recipe and if I remember next year, I'm going to make the tart. :)

I did make a GF pie crust for our pumpkin pie using the Bob's Red Mill All-Purpose GF flour. It was a bit tricky to roll out due to the splitting, but I got it to work and filled in the cracks once in the pie pan. I was very pleasantly surprised at how well it tasted once cooked (the flavor wasn't so great raw), but I also used an all butter recipe. I did use the Libby recipe for the filling but made a substitution of almond milk which I reduced myself as I didn't have any evaporated milk on hand.