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Well and Good: The Crust of the Pie

If you have a gluten allergy, you know there’s nothing like the holiday season to remind you of everything you can’t have. Just thinking of everyone enjoying mom’s cherry and pumpkin pie is enough to send you over the edge!

You didn’t think we would ever let that happen did you? Here at FRESH, we have your back! Here are some great (pie) recipe substitution tips to save the holiday and your sanity too!

Most commercially available pie crusts are made from wheat flour. Here’s a recipe that’s just as good, without the gluten. It can easily be doubled if you need two crusts.

Ingredients:
1 1/4 cups gluten-free flour blend, such as King Arthur or Bob’s Red Mill
1 Tbs sugar
1/2 tsp xanthan gum
1/2 tsp salt
6 Tbs cold butter
1 large egg
2 tsp lemon juice or vinegar

Directions:
Lightly grease a 9-inch pie pan.

Whisk together the flour or flour blend, sugar, xanthan gum and salt.

Cut the cold butter into pats, then work the pats into the flour mixture till it’s crumbly, with some larger, pea-size chunks of butter remaining.

Whisk the egg and vinegar or lemon juice together till very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.

Shape into a ball and chill for an hour, or up to overnight.

Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that’s been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.

Fill and bake as your pie recipe directs.

Nobody likes burnt pie! This recipe is particularly vulnerable to burning. Make sure to shield your pie with crust covers (or foil) to keep everyone coming back for seconds.

If you’re making a fruit pie, avoid a soggy crust by placing the pie on the bottom rack of the oven. If it’s custard you enjoy, pre-bake the crust and make sure it’s cooled before you fill it with all that creamy goodness.