Best 3 Featherlight Vinegar Pastry Gluten Free Pie Crust Recipes
For those seeking a delicious and gluten-free alternative to traditional pie crust, the featherlight vinegar pastry gluten free pie crust is an excellent choice. This unique recipe utilizes vinegar as a key ingredient, resulting in a flaky, tender, and light crust that is sure to impress. With its versatility, this crust can be used for both sweet and savory pies, offering endless possibilities for creating delectable dishes that cater to a variety of dietary preferences. So, if you're ready to embark on a culinary adventure, let's delve into the art of crafting this exceptional gluten-free pie crust.
Here are our top 3 tried and tested recipes!
FEATHERLIGHT VINEGAR PASTRY (GLUTEN-FREE PIE CRUST) RECIPE - (4.7/5)
Provided by jtomlin622
Number Of Ingredients 9
Steps:
- In a medium bowl, blend the flour mix, xanthan gum, salt and sugar. Cut into the shortening until coarse crumbs form. In a small bowl, beat the vinegar and egg together with a fork. Add the ice water. Stir the wet ingredients into the dry ingredients with a fork and keep adding liquid until the dough forms a ball. Work a little with your hands to obtain a smooth texture. Cover and refrigerate for 30 minutes or more before rolling out. Divide the dough in half and roll out on sweet rice flour - covered waxed paper or plastic wrap. Use as much of the sweet rice flour as needed to work easily. Place in a pie tin. If using plastic wrap for easier handling, move it to the pie tin and invert the dough into the pan. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450-degree oven for 10-12 minutes or until slightly browned. Cool before filling.
PASTRY RECIPE FOR PIE CRUST - GLUTEN FREE
Posted on behalf of Yahoo Group SillyYaks. This is the BEST pie crust I have ever made, even pre-gf! It is gluten free, and dairy free and can be made soy free as well.It is not crumbly, but it rolls out best between sheets of parchment paper. It has a wonderful taste and holds it shape well. I've used it to make whole pies and even turn-over style individual pies. --Mariann [my version of a recipe from the AiA Gluten & Dairy Free Cookbook.]
Provided by DoveChocolatierinKY
Categories Dessert
Time 22m
Yield 1 pie crust, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- *Mix flours, salt, and xanthan gum in a bowl. Rub in the margarine,but not too much. The mixture should resemble baked beans rather than breadcrumbs.
- *In a separate bowl, whisk together the egg, vinegar and ice water.
- Slowly stir the egg mix into the flour mix, until a ball is formed.
- *Knead the pastry (with a little gf flour if needed) for 2-3 minutes.
- Wrap the pastry and place in the fridge for at least an hour. **It can be frozen at this stage.
- *If the pastry is a little hard when removed from the fridge, knead again a little bit.
- *Roll out on a floured surface. Place in pie pan and follow baking instructions for your pie recipe.
- *If cooked pastry is needed for your recipe the pastry can be cooked at 425 degrees for 10-12 minutes.
- ***substitute Spectrum Naturals Organic Shortening to make it soy free. This is a non-hydrogenated, trans fat free vegetable shortening made from palm oil.
Nutrition Facts : Calories 402.2, Fat 24.6, SaturatedFat 5.3, Cholesterol 46.5, Sodium 436.3, Carbohydrate 40.3, Fiber 1.5, Sugar 0.5, Protein 4.9
FEATHERLIGHT PIE CRUST - DOUBLE CRUST
Number Of Ingredients 5
Steps:
- Mix together flour mix, xanthan gum and salt.Cut in shortening with a pastry cutter or knives until it looks like coarse crumbs, not too fine. Sprinkle ice water over flour mix.Gently mix the flour and water, breaking up large clumps with your fingers. The point is to lightly dampen most of the flour mixture without kneading the dough.Press the dough into a ball. Roll out between sheets of flour dusted plastic wrap. You should be able to see swirls of shortening in the dough as you roll it out. Transfer the crust to a pie plate. Fill and bake according to recipe directions.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use very cold butter: This will help to create a flaky crust. You can even freeze the butter for 30 minutes before using it.
- Work quickly: The more you handle the dough, the tougher it will become. Work quickly to get the dough into the pie plate and avoid overworking it.
- Chill the dough before baking: This will help to prevent the dough from shrinking in the oven.
- Bake the crust until it is golden brown: This will ensure that the crust is cooked through.
- Let the crust cool before filling: This will help to prevent the filling from making the crust soggy.
Conclusion:
This gluten-free vinegar pastry is a delicious and easy-to-make alternative to traditional pie crust. It is perfect for those who are gluten-free or who are looking for a healthier option. The vinegar in the crust gives it a slightly tangy flavor that pairs well with sweet and savory fillings. This crust is also very versatile and can be used for both sweet and savory pies. So next time you are looking for a gluten-free pie crust, give this vinegar pastry a try.
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