Gluten Free Pie Crust

Hey ya’ll! When I started today off I didn’t actually intend to write a post. Mondays, at least in my world always seem to be the day that if shit is going to hit the fan its going to hit on Monday. And this Monday did not fail. My daughter, who is 5 woke up sounding eerily like Mr. Snuffleupagus and proclaimed that going to the gym daycare where I volunteer and then to school (she is in K4 at a local nature school) “would be to stressful on her achy head and that “maybe she should go to spend the day with Alma” (my mom).  I mean on one hand… the hilarity of what is stressful in her life compared to mine made me slightly jealous but it mostly made me smile at the pure amazing simplicity of her life and how truly lucky we are. This amazing fuzzy feeling was immediatley booted by the realization that I needed to get my ass in high gear if I was going to get myself and both kids fed and ready, out the door, drop her to my parents, cover my butt for my carpool pickup duties and get to my volunteer job on time and without losing my marbles along the way. Next, I tackled the relatively new issue of my two year old son’s eyes crossing (and staying crossed for what seems like an eternity). I won’t lie the first time it happened it made me giggle, but now I find myself just hoping they will go back to their correct starting position and that this is not some manifestation of a more serious problem. Confession…I have been told I can be a bit of a worrier at times, ok maybe more than a bit. This started a couple weeks ago but would happen randomly and pretty infrequently. But by this past weekend we found ourselves going from seeing it once or twice a day to three or four times in an hour. Not only that but my son began to seem bothered by it and slightly dazed after it would happen. Sound the mama bear call to action. After a few calls to my pediatrician and a couple recommendations from other parents I was able to secure a referral to a pediatric opthamologist close by. Once that was taken care of it was just a regular day of shuffling the kids to our nanny’s care (You will hear alot about her as we go, she is a legitimate member of the family and I would be lost without her. She has also unwittingly and just recently become my assistant for this blog). Once everyone seemed settled I was back out the door and headed to my therapy session for a neck injury. Two hours later (being a former professional dancer has its drawbacks) I was back on the road and headed home to finish the day with the kids, get my hubby packed for his four day trip, put in some time on my Arbonne business and get my recipes lined up for tomorrow’s posts. But once I got the kiddos and my hubby off to bed (no lie, he is in bed no later than 9pm). I found that I was itching to get in my comfies, apply the amazing Re9 cellular renewal face mask from Arbonne and write a recipe post. And in a rare easy Monday moment I knew exactly what to post. My gluten free pie crust recipe. It was perfect!! Not only is Easter a couple weeks away but I already wanted to make my Vegetarian Pot Pie for a friend going through some personal issues and I couldn’t do that without a pie crust. So here it is. Enjoy! P.S. If you don’t need to be gluten free feel free to add it back in and use an all purpose flour instead.

Gluten Free Pie Crust

Yield: Two 9in pie crusts

Prep time: 30 minutes                Cook time: varies with recipe

2 cups of gluten free flour mix #1  or  any GF all purpose flour

1/2 tsp salt; I prefer fleur de sel salt

8 TBS of unsalted organic butter or butter alternative, well chilled

1 large organic egg, lightly beaten

8-10 TBS ice cold water. I use a Pyrex glass measuring cup and add a couple ice cubes to ensure it is cold enough to form the dough.

  1. Place the flour and salt in a medium bowl, and whisk to combine.
  2. Cut in the chilled butter to the flour mixture using either a pastry cutter or your hands.
  3. Make a well in the center of the mixture and add the beaten egg. Gently work in the egg until the mixture is crumbly.
  4. Add the ice water to the center, one tablespoon at a time, working it in by hand until a moist crumbly dough forms. The crumbles should compress in shape and when squeezed should stick together. fYI…a wet dough is easier to  manipulate than a dry one so make sure to use enough water that your dough forms into a ball easily.
  5.  Shape the dough into a large ball. Cut the ball in half, placing each half onto a sheet of wax/parchmetn paper that has been sprinkled with additional gluten free flour mix. Form each half of dough into a smooth disk. Sprinkle a small amount of gluten free flour mix over each disk before covering them with another sheet of parchment paper. You can then roll out the dough to be 2 inches larger than whatever baking dish you are using. Helpful Tip: To get the crust into the pie plate with minimal damage: lift the bottom sheet of wax/parchment up off of the counter, center it over top of the baking dish, and quickly flip the paper over the plate to get the dough into the plate. The bottom sheet is now on top of the dough in the pie plate. Carefully peel away that  sheet of parchment paper and you are left with an intact pie crust! If there are cracks in the crust, don’t panic. Simply press the cracks in the pastry together until they merge with the crust and disappear.

Check in tomorrow for two new recipes!!  Vegetarian Pot Pie and Jumbo Chocolate Chip Cookies. 








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