Ingredients
Equipment
Nutrition
Method
- Lightly grease a 9” pie plate with butter or shortening. Preheat the oven* [2].6 tablespoons Butter,
- Whisk together the all-purpose flour blend, sugar, instant modified food starch, xanthan gum, and salt.1 ¼ cups gluten-free All-Purpose Flour Blend, 1 tablespoon granulated Sugar, 2 teaspoons Instant Modified Food Starch,, ½ teaspoon Xanthan Gum, ½ teaspoon Salt
- Cut the cold butter into pats, then work the pats into the flour mixture with a pastry cutter (dough blender or using two forks) until it is crumbly, with some larger pea-size chunks of butter remaining.6 tablespoons Butter,
- Mix the egg and lemon juice (or vinegar) until very foamy. Then mix into the dry ingredients, stirring until the mixture holds together. Gradually add 1 to 3 additional tablespoons of cold water if necessary.1 large Egg [1],, 2 teaspoons lemon juice or vinegar [1]
- Shape the mixture into a ball, wrap it with plastic wrap, and chill for an hour or overnight until needed.
- When ready to use, allow the dough to rest at room temperature for 10 to 15 minutes.
- Shape the ball into a disc, then place it onto a sheet of plastic wrap.
- Place another sheet of plastic wrap over the top of the disc and begin rolling from the center into a circular shape until the dough is about 1/8-inch thick.
- Remove the top piece of plastic wrap and invert the crust into the prepared pie plate. Press the pie dough lightly into the bottom and sides.
- For a single-crust pie, use a fork to crimp the top edges of the dough, working your way around the plate.
- Then trim off the excess dough.
- Fill and bake according to your pie recipe [2]. Please note that the egg makes this crust brown quickly in the oven. Shield the edges of the crust with aluminum foil or a pie shield to protect the outer edges from burning while baking.
Kitchen Notes
*Read the Footnotes and Quick Tips below for single and double-crust baking tips and temperatures.
Footnotes:
[1] For an egg-free crust, substitute four tablespoons of cold water for the egg and lemon juice (or vinegar). Add additional water if necessary. [2] If pre-baking for a single-crust pie*, prick the bottom and sides of the pie dough with a fork. Then top the pie dough with foil or parchment paper and fill with pie weights or dried beans. Preheat the oven to 375°F and bake for 25 minutes. Remove the pie weights to use again, discarding the foil or parchment paper. Continue baking for 10 to 15 minutes until the crust is a light golden brown. After removing it from the oven, cool the crust until you can touch it comfortably before pouring in the filling.
Are you making a pie with juicier fruits or gravy in the filling? Apply intense heat to the bottom crust at the beginning of the baking time to prevent sogginess. Use a metal (aluminum is preferred) pie plate for the best results.
Bake at 425°F on the bottom rack of the oven for 20 minutes, then reduce the heat to 350°F, and move your pie to the middle rack, continuing to bake until the crust becomes golden brown and the filling is bubbly.
[1] For an egg-free crust, substitute four tablespoons of cold water for the egg and lemon juice (or vinegar). Add additional water if necessary. [2] If pre-baking for a single-crust pie*, prick the bottom and sides of the pie dough with a fork. Then top the pie dough with foil or parchment paper and fill with pie weights or dried beans. Preheat the oven to 375°F and bake for 25 minutes. Remove the pie weights to use again, discarding the foil or parchment paper. Continue baking for 10 to 15 minutes until the crust is a light golden brown. After removing it from the oven, cool the crust until you can touch it comfortably before pouring in the filling.
For Making Juicy Fruit or Gravy-Filled Pies
Are you making a pie with juicier fruits or gravy in the filling? Apply intense heat to the bottom crust at the beginning of the baking time to prevent sogginess. Use a metal (aluminum is preferred) pie plate for the best results.
Bake at 425°F on the bottom rack of the oven for 20 minutes, then reduce the heat to 350°F, and move your pie to the middle rack, continuing to bake until the crust becomes golden brown and the filling is bubbly.
Ensure a Golden Brown Crust
The top of a double-crust pie will brown slightly as it bakes, but to achieve a deeper golden-brown crust, try brushing the top of your pie crust with milk to enhance the browning. Another pro baking tip to add sparkle and a sweet crunch to fruit pies is to sprinkle the crust with sugar after brushing it with milk.For Pre-Baking Pie Crusts
If you’re using this recipe to make a pie that requires a pre-baked (a.k.a. Blind-Baked) crust as a base for a custard pie, once you have transferred the pie dough to the pie plate, use a fork to prick the bottom and sides of the pie crust lightly. Then top the pie dough with foil or parchment paper and fill with pie weights or dried beans. Preheat the oven to 375°F and bake for 25 minutes. Remove the pie weights to use again, discarding the foil or parchment paper. Return to the oven and bake for 10 to 15 minutes until the crust is a light golden brown. After removing it from the oven, cool the crust until you can touch it comfortably before pouring in the custard filling. Bake the custard-filled pie as directed in your recipe, shielding the edges (as necessary) to keep them from burning.Personal Notes
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