Homemade dough is amazing – no store bought pie crust can touch homemade pie crusts! So when we had to become a gluten free family I wondered how or if we would ever enjoy flaky pie crust again.
Making gluten free pie dough is frustrating and time consuming. But with practice and experience it is getting better (in the frustration department anyway!)
If you have never attempted gluten free pie dough before be warned that it isn’t at all like gluten dough – easily falls apart when making the shell and more finicky BUT I promise you once it bakes it will be flaky goodness and no one will realize it’s gluten free or know the pain you had getting it to that point!!
I follow the TenderFlake pure lard recipe with a couple adjustments – I always found those other GF recipes I could find online too extreme and complex. So my challenge and goal was to use a tried and true family recipe but make it gluten free!
Gluten free pie dough
Adapted from the Tender Flake recipe
1 box (1lb) of Tender Flake Pure Lard
4 1/2 cups of Gluten Free Flour mix (I used 2 cups Bob Red Mill All Purpose, 1 cup Robin Hood GF All Purpose, 1/2 cup coconut flour, 1/2 cup chick pea flour, 1/4 cup brown rice flour & 1/4 cup millet flour)
2 teaspoon salt
1 tablespoon Vinegar
1 lightly beaten egg
1) Put the flour in a large bowel and mix in salt
2) slice up the lard before mixing it in with the flour
3) Cut in the lard with a pastry blender or 2 knives until mixture resembles coarse oatmeal.
4) In a 1 cup measuring cup, combine the vinegar and egg. Add cold water to make 1 cup. Gradually stir liquid into the lard mixture. Mix well. I find the best way to mix it thoroughly is with my hands. If it is still a bit dry, very carefully add a bit more water. The dough should cling together and easily gather into balls. I divide into 6 portions.
I wrap each one individually with plastic wrap. For the one(s) I will use I put in the fridge to chill for 30 minutes. All others I freeze for next time.
After chilling the dough, I dust wax paper (on my marble pastrie slab) with gluten free flour. Place your dough ball on top and lightly dust the dough with flour.
Then I place a layer of wax paper on top before I start rolling out the dough! Why dusted wax paper? Trust me – this dough is sticky! The dusted wax paper helps it roll out and won’t be all over your rolling pin!
After a few rolls very carefully and slowly pull up the top layer of wax paper. Re-dust the dough. If you don’t do this and keep rolling, the dough will be very stuck to the wax paper and you have to start over.
The dough after a few rolls is naturally lightly stuck to the paper. If you need to, lightly dust your fingers to carefully help hold the dough as your pulling off the wax paper. Sometimes putting the dough back into the fridge and letting the dough cool a bit helps the wax paper release.
When happy with the thickness of your dough, remove the top layer of wax paper. Then put the dough back in the fridge to cool before you flip it into the pie shell (you still have the bottom layer of wax paper on the dough)
To get the bottom layer of wax paper off the dough it is best to chill for at least 10 minutes. Remember the dough is well attached to the wax paper. Dust your fingers with flour. Very carefully and patiently remove the wax paper. I have found its easiest to remove after you have flipped the dough into the pie shell.
If parts of the dough rip don’t fret. Re chill the dough and mould or add a piece. As the dough becomes warm it is more difficult. Keep chilling if need be.
Once you are happy with your pie shells I keep them cooling in the fridge while I make my filling.
I hope you enjoy my tastey, flaky crust!! It’s well worth the fuss!
Let me know if you try making it and how you made out!!