I have to say THANK YOU SO MUCH FOR THIS RECIPE AND FLOUR BLEND !!! For 17 years, I've tried many recipes for pie crust. They have all fallen apart and unusable . Until I tried your recipe, which is absolutely awesome! I watched your video 3 times, to make sure I was doing it correctly. Came our beautiful! I made my dad fruit custard pie. It's been over 20 years since I made it. It's Valentines day, made it for hubby, he will be surprised. Thank you again, Cathy
Since I was diagnosed with celiac 15 years ago, I've tried many recipes for pie crust but none were even remotely acceptable until I tried yours which is absolutely awesome! Last week, I tried the America's Test Kitchen recipe and it was horrible (what were they thinking? lol) Yesterday I made a gorgeous 10", two crust, fresh apple pie and a galette to use up the remaining dough. My husband was thrilled. It was very flakey. I cannot thank you enough for helping me to include pies in our diet again after so long. Btw, I used Bob's Red Mill GF flour (the blue bag) since I had a lot of it. Thanks ever so much!
This is my 2nd time making this recipe and I will never get over how amazing this dough is to work with. I finally have the crimp down too. I used to know how to do it but I hadn't made a pie in well over a decade and totally forgot. My sent my Mom a picture and she said my grandma would be proud 😂
@@LetThemEatGlutenFreeCake I baked a lot with my Mom and grandma growing up and have lots of fond memories. She passed away in 2021 shortly before my son was born, so I'm sad she never got to meet him. Thanks to Covid I hadn't seen her in over a year. She was 96, and was so ready to go be with my grandpa. We're going to be with my Mom for Christmas and we're going to make your sugar cookie recipe and help my kiddo decorate them. We were laughing about it making 8 dozen, we're going to half it and it'll still be so many cookies 😂 I'm so happy to have found joy in baking again, I want my son to have those same fond memories of baking with Mom and Grandma!
I have made a lot of different gluten free pie crust recipes over the years but this one is by far the best I have ever had! It has now replaced all others in my recipe files. Thanks for sharing.
For those who are having hard time finding the measurements, you have to click on “more” at the bottom of the tittle, then there’s the recipe BUT the actual measurements are at the very bottom and you have to click “print recipe” and that’s were you finally find the actual measurements. I copied and paste them for you guys. 3 cups (420 g) Kim's gluten free flour blend, plus extra for dusting (or your favorite blend that includes xanthan gum) 1 tsp kosher salt 1½ cups (339 g) butter, cut into ½ inch pieces and chilled 1 large egg, beaten and cold 1 tbsp white vinegar ¼-⅓ cup (or more) ice water
Hey Girl! I love your recipes! I just made this pie crust today and I modified the ingredients a tad - I added an extra egg white to the egg/vinegar. It really helped to hold the dough together better and made it stretchier. 🖤🖤🖤
Awe, thanks so much for this! I never would have thought I was a good teacher, so that's a very nice compliment!! I guess when you're as passionate about gf baking as I am, it helps 🥰🥰🥰
I have made 2 gf pie crusts with a different recipe but remembered reading that an egg is a binder so I just added to the recipe I was using, it's almost the same as yours!
Thank you very much for making my Thanksgiving very special!!. I used your recipe for turkey pot pies and they came out amazing. I used the other half of the dough to make empanadas and they were soo good. Many blessings.
Kim, You are a genius! I would have never dreamed of making a gluten free pie. This came out phenomenal. You are super talented and I LOVE all your recipes 👏❤️
Kim, I go back to your recipe videos over and over. Just making a raspberry pie today with leftover raspberries in the freezer from my garden last fall. Can’t wait until it’s done!! 😋🥧😋
I already made this several times, and this recipe is my fave. Thanks Kim. My question is, the pie crust I've baked is way too oily. The second time I tried to avoid the butter to melt by keep storing the dough in the fridge for 20 mins after 3 minutes rolling, but the result is still grrasy,, if I collect the oil, it will be as much as more than 2 TBSP. I live in Indonesia which is so hot, approximately 33-34°C at day time. That males me frustrated as I kept storing the butter cold but the crust was still soaked by oil.
Thank you once again for this wonderful recipe. I made a cherry pie and it turned out soo good!! I also tried the pie crust pastries and they were amazing. I really enjoy how you include a lot of information during the video. Many blessings
Does the crust have to be baked or par baked first? Like what if I want to make an apple pie with a top crust, can I just add the filling and bake it all together? After the crust is baked, can it set out or does it have to be refrigerated like other GF stuff?
Hi Kim .. IF I am making a double crust or lattice top pie .. is there thanything special that I need to do" Actually the traditional crust I used to make for apple pie did not require pre baking the crust, so that's what I am really asking. I used to bake A LOT before being dx with celiac, and your recipes and flour blend finodsally make it possible to bake and enjoy some of the baked goods I used to make. Thanks!!
No, there is nothing else you need to do. I have a few double crust and lattice top pie videos here on youtube which use this pie crust, and they don't need to be blind baked or anything. See my apple recipe video here: ruclips.net/video/6NqmurjK5JY/видео.html
The recipe is linked in the description box, but might I suggest you see my new video for making the pie crust, which is very comprehensive and includes the amounts within the video: ruclips.net/video/wIYtSiEpBQo/видео.html
@@LetThemEatGlutenFreeCake Thank you. This will be a batch it up project that I can prep and send to my 17 yr old grand-daughter who recently found out she needs to eat gluten and dairy-free. The struggle is real given her age and culinary experience and buying glutenfree products is way out of budget for the family. It’s $11 here for 4 GF hamburger buns! Ridiculous. Tfs.
I've had a terrible time trying to make a decent gluten free pie crust. I'd love to try your recipe, but I have an additional dietary restriction of vinegar. Can you recommend a substitute for vinegar, or will the crust be fine without it?
I have a question, when you are flouring your board are you using the flour mix that you made or just plain rice flour? I also noticed on another video for the pillowy soft gluten free dinner rolls you use a lot of flour to knead the dough but are you using the flour blend you made there also that includes the xanthan gum? I so want to try this lol.
I always use whichever flour blend is in the actual recipe, so for this recipe it's the all purpose blend, and for my dinner rolls it's the bread flour blend 🥰
The Ingredients Homemade pie crust looks like it’s daunting, but it’s really so easy to make! And this gluten free pie crust will change your mind forever. I personally think it’s even easier than any gluten version I’ve made. Here are the ingredients: Gluten free flour blend - I recommend my all-purpose gluten free flour blend, but a store bought blend will work in a pinch. Just make sure it has xanthan gum in it. Kosher salt White vinegar - helps keep the crust tender. Butter - this is an all-butter pie crust, but if you feel the need to make it half and half, sub 1/2 the butter with an equal amount of shortening. Egg - an egg is what revolutionizes this pie dough. It’s an essential ingredient because it binds everything together. I haven’t tried an egg replacer here so I honestly can’t tell you if it would work or not. I have tried it without an egg, however, and it doesn’t hold together as well. Ice water - your water needs to be as cold as possible to keep the dough cold when mixing it.
Mixing The Dough Cold dough is crucial to making flaky pie crust. I prefer to cut the butter into large chunks more than cubes because chunks are less likely to melt or over soften, which can lead to a tough pie crust. We want the butter in large pieces throughout the dough so that when it melts in the oven, the steam created will cause those wonderful layers of flakiness that make pie crust so addictive! You can make this pie crust by hand and flatten the butter chunks with your fingers. Or use a pastry blender. But if you have a food processor, it goes so quickly and I prefer this method. Place the gluten free flour blend and salt in the bowl of your food processor. Pulse to mix briefly. Add the butter chunks and pulse a few times to break up the chunks. Add the vinegar, followed by the beaten egg, and pulse again. With the food processor on low speed, slowly add the ice cold water, a little at a time, until the dough begins to ball up. You may not need all of it, or you may need a little more. It all depends on your climate. Remove the lid and the blade and divide the dough between two sheets of plastic wrap, pressing it together into rounds about two inches thick. Refrigerate for at least 30 minutes or up to 3 days.
Rolling Out The Dough You really won’t get over how easy this dough is to work with! I was amazed myself when I first made it, and after making it for over two years I’m just as amazed. If your dough has been in the refrigerator for more than 30 minutes, take it out of the refrigerator about 15-20 minutes before you plan on rolling it out. It’s super hard when it comes out of the fridge (because of all that butter), so it needs to come to a cool room temp first. Place it on a lightly-floured surface and roll it one way forward, then roll it back towards you. Lift the dough and move it a quarter turn and do the same thing. Constantly lift and turn the dough, checking for sticking and sprinkling more flour as necessary. Don’t overdo it with the flour, but if you did you can always take a pastry brush and brush off the excess
Getting The Pie Crust Into The Pie Pan My favorite way of transferring the pie crust into the pie pan is to roll it up onto my rolling pin, and then unroll it into the pie pan. Another trick is to fold it in half and then again in half, place the point of the fold in the middle of the pan, and then unfold it.
@@LetThemEatGlutenFreeCake thank you. Made Rhubarb custard pie yesterday. Did not prebake. Turned out amazing. Seriously THE best gluten free pie crust. I will stop shelling out the big bucks for the premade ones. This is so much better. Thank you so much
Yes, I think that would work just fine as well. You could even mix it with your hands if you want. I just find that a processor works faster, but either way you'll reach the same results.
Ok. This looks amazing but I have a question. You bake it for 15 mins with beans and then 5 mins without.. how long do you bake the entire thing if it’s a pumpkin pie? How do you keep the edges from getting too dark?
I LOVE YOU! OMG THANK YOU!!!!! You’re a LIFESAVER! I mean that! You’re so good with explaining, it makes it easy on others like myself, I’m sure.. thank you again!!
I printed recipe and it says to chill crust once it's in dish for 30 mins, then put into a 425 oven. How did your dish not crack? Looks like ceramic? I don't want to use non-stick or aluminum, so I use glass or ceramic. Have you tried it without chilling it right before it goes into the oven?
It really needs to be cold when it goes into the oven, but you don't take it directly from the fridge to the oven. You need to line it with parchment or foil and then fill it with pie weights, so the time it takes to do that will take off enough of the chill that it won't crack. I've done this for many, many years and never had a pie plate crack on me yet.
Thanks so much @@LetThemEatGlutenFreeCake ! I tried the recipe before your reply and used disposable pans for that one time, and wow is this recipe awesome :) Now I know how to do it correctly, and I appreciate the reply. My husband is finally happy with my pie!!
Hi :) Since the dough is seperated in halfs, could the second half be used for something besides another pie crust? I'm thinking a pastry.... using Bob's Red Mill flour and adding arrowroot and Xanthan Gum.
Hello from Peru! I am going to do a key lime pie, Peruvian style and The filling needs to be bake too , do I need to bake the crust have of the time that needs and them add the filling and put it back to the oven ? Or I just put the crust and the filling at the same time ? What do you suggest ? Also the merengue need to bake too . Should I divide the baking time in three steps ( crust , filling and merengue ) ? ...Sorry my English is not very good.
What does your recipe state? Does it need a blind baked pie crust? If not, I would just fill it with the filling and bake it with the pie and forgo baking it separate.
I'd recommend you cover the surrounding rim of the pie shell with alluminum foil and bake it a few minutes to cook the inside only a little. Then pour the liquid mixture into it and bake it for as long as the mixture needs with the alluminum foil still on the edges. Lastly, put the merengue topping on, remove the foil and then finally bake the whole thing until the merengue is brown and cooked. Kim's recipes do work really nice, you just have to get her mix right. Blessings💛
Nope, not a silly question and no, you can use them over and over again. I think I've had mine for over a year!! I just let them cool and then dump them back into the gallon sized ziploc bag I keep them in.
First timer over here 🤣😬 y’all I have my dough divided and in the fridge but when I poke it, it feels hard. Is that okay? I’m worried it’ll be dry but I guess you never know until you try it!! Lol!
One of my favorite foods in this whole wide world are Chicken Pot Pie. Apple Pie and Lorraine Quiche. I discovered I have a gluten intolerant. I was sad and thought how am I going to eat my favorite foods?
Not for actual bean recipes, but you can reuse them as pie weights again. I've used the same beans for several months now. I just let them cool down completely and store them in a container or large gallon ziptop bag.
I've made her flour mixture with pea protein powder and subbed non dairy milk and non dairy butter successfully in the challah bread recipe and it came out just like hers. If you're not sensitive to milk products then you can use the original whey protein that her mix calls for. That does tend to be lower in cost.
@@natsam1883, I'm allergic to dairy, so I got sprouted brown rice protein powder. It's very costly in the country I live in, so I was hoping to avoid the expense. It does work well, but it adds a strong cardboard box like taste to everything. I also cannot find nondairy milk powder here... Even the coconut milk powder has sodium caseinate in it. It's frustrating.
Hello, I usually make mini gluten chicken pot pie‘s with an inside crust The filling than the top crust and then I freeze and vacuum seal them to be eaten at a later time. But my cousin has a gluten allergy and I would like to be able to make something that I can freeze and vacuum seal so she can eat when she wants comfort food.is that something I can do with this recipe? Does it freeze well and do I have to cook the crust before I fill it and top it? Please help I’ve been trying to figure out how to do this for a while with no luck. Thank you in advance.
It freezes very well and you can just fill it and freeze it raw. I've frozen whole pies before baking and then bake right from frozen. You may need to add a few minutes to your baking time and possibly tent it with foil so the crust doesn't brown too much, but it turns out beautifully.
@@lindahewett147 3 cups (420 g) Kim's gluten free flour blend, plus extra for dusting (or your favorite blend that includes xanthan gum) 1 tsp kosher salt 1½ cups (339 g) butter, cut into ½ inch pieces and chilled 1 large egg, beaten and cold 1 tbsp white vinegar ¼-⅓ cup (or more) ice water
Idk how you got this to stay together! I’ll let you know how it tastes once I’m done but man I could not get this to stop breaking. I just squished it in instead
Most likely you didn't add enough water. Unlike with gluten pie crust, you actually need this dough to be on the wetter side because of the way gluten free flours absorb more liquids than wheat flour does. Next time you try it, go for a little stickier and you'll find it won't fall apart at all ☺
I was really looking forward to this because you made it look so easy but my crust came out crumbly I even put water on it and it would be such a disaster trying to roll it on my rolling pin😖
Oh no! Did you use my flour blend or a different one? Did you add the extra water to the bowl or food processor? Or was it added after you were trying to roll it out? Sometimes it's just a matter of getting the water ratio right. Don't be afraid to add more water than you think it needs. If you're used to gluten-filled pie dough, you have to retrain your brain. I assure you that once you get the water amount correct, you'll be blessed with a perfect pie crust (I've made this over 100 times so I know it works) 😊
@@LetThemEatGlutenFreeCake I ended up remaking my crust and I added more water to it and it helped allot! Btw I think my pie is ready now lol I’ve been up so late trying to accomplish this recipe! Any tips on how to tell if your pie is ready?
Hi Kim. Can I please move into your house? I am not a sweet tooth, but that is because I don't really have access to gluten free options!, They are very expensive here in Australia. I am going to try to make these pie crusts. My Mum is Gluten free and my brothers (Not by choice). I'll let you know it comes up when i make it. I cannot wait. I have lemons galore on my free and want to try to make a Lemon Merange or Lemon custard pie. You are a great youtube watch also, I get so hungry at the simple things I watch and cannot eat!
I don't understand. I just clicked the link in the description box below this video, which took me right to the recipe. You can even click on "jump to recipe" right at the top of the blog post and you'll bypass the entire blog post and right to the recipe, which shows all the quantities and instructions. I don't know why you're not seeing it.
Oh, this is an older video where I didn't state the amounts in my recipes (I list ingredients now in all my videos). However, you will ALWAYS find the link to the recipe in the description box below every one of my videos. I would never put a recipe out there without actually sharing it in some way or another because, you're right, it's basically useless without it. 🥰
Does the crust actually have flavour? Most GF food tastes like cardboard, it’s almost as bad as eating overcooked, dry falafel. It resembles saw dust when you break it open
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I have to say THANK YOU SO MUCH FOR THIS RECIPE AND FLOUR BLEND !!! For 17 years, I've tried many recipes for pie crust. They have all fallen apart and unusable . Until I tried your recipe, which is absolutely awesome! I watched your video 3 times, to make sure I was doing it correctly. Came our beautiful! I made my dad fruit custard pie. It's been over 20 years since I made it. It's Valentines day, made it for hubby, he will be surprised. Thank you again, Cathy
Awe, I'm so glad you liked it!!!!
Since I was diagnosed with celiac 15 years ago, I've tried many recipes for pie crust but none were even remotely acceptable until I tried yours which is absolutely awesome! Last week, I tried the America's Test Kitchen recipe and it was horrible (what were they thinking? lol) Yesterday I made a gorgeous 10", two crust, fresh apple pie and a galette to use up the remaining dough. My husband was thrilled. It was very flakey. I cannot thank you enough for helping me to include pies in our diet again after so long. Btw, I used Bob's Red Mill GF flour (the blue bag) since I had a lot of it. Thanks ever so much!
Thank you so much :)
Kim, you are teaching a master class in gluten free baking! Yours is my favorite GF channel.
Oh my gosh, you are so sweet! I appreciate you and your support so much 🥰🥰🥰
This is my 2nd time making this recipe and I will never get over how amazing this dough is to work with. I finally have the crimp down too. I used to know how to do it but I hadn't made a pie in well over a decade and totally forgot. My sent my Mom a picture and she said my grandma would be proud 😂
Awe, that is such a wonderful thing to hear!!! I feel like my grandma is looking down on me as my mom said I got all my baking skills from her. 🤗
@@LetThemEatGlutenFreeCake I baked a lot with my Mom and grandma growing up and have lots of fond memories. She passed away in 2021 shortly before my son was born, so I'm sad she never got to meet him. Thanks to Covid I hadn't seen her in over a year. She was 96, and was so ready to go be with my grandpa. We're going to be with my Mom for Christmas and we're going to make your sugar cookie recipe and help my kiddo decorate them. We were laughing about it making 8 dozen, we're going to half it and it'll still be so many cookies 😂 I'm so happy to have found joy in baking again, I want my son to have those same fond memories of baking with Mom and Grandma!
I have made a lot of different gluten free pie crust recipes over the years but this one is by far the best I have ever had! It has now replaced all others in my recipe files. Thanks for sharing.
So glad you like it!!
My mom has celiac disease, it’s been years since she had pies, can’t wait to surprise her with this. Thank you
my eight year old daughter was recently diagnosed with Celiac. Thank you so much for this!
For those who are having hard time finding the measurements, you have to click on “more” at the bottom of the tittle, then there’s the recipe BUT the actual measurements are at the very bottom and you have to click “print recipe” and that’s were you finally find the actual measurements. I copied and paste them for you guys.
3 cups (420 g) Kim's gluten free flour blend, plus extra for dusting (or your favorite blend that includes xanthan gum)
1 tsp kosher salt
1½ cups (339 g) butter, cut into ½ inch pieces and chilled
1 large egg, beaten and cold
1 tbsp white vinegar
¼-⅓ cup (or more) ice water
I just clicked the link, hit the “Jump to recipe” button and boom.. ingredients listed as per any other recipe on the internet.
Hey Girl! I love your recipes! I just made this pie crust today and I modified the ingredients a tad - I added an extra egg white to the egg/vinegar. It really helped to hold the dough together better and made it stretchier. 🖤🖤🖤
Where did you get the measurements?
You're such a wonderful teacher. Thank you.
Awe, thanks so much for this! I never would have thought I was a good teacher, so that's a very nice compliment!! I guess when you're as passionate about gf baking as I am, it helps 🥰🥰🥰
Amazing recipe! It was my first time making pie crust from scratch, and it turned out great!
Great to hear!
I have made 2 gf pie crusts with a different recipe but remembered reading that an egg is a binder so I just added to the recipe I was using, it's almost the same as yours!
Wow.....I will now check out all your videos simpy bcuz you actually ANSWER questions!! Def will b trying this crust this week. Will post results .
Awe, thanks!! I hope you like the crust 😍
Thank you very much for making my Thanksgiving very special!!. I used your recipe for turkey pot pies and they came out amazing. I used the other half of the dough to make empanadas and they were soo good. Many blessings.
Thank you so much!! So glad you liked it :)
Amazing! I have never been able to roll out gf pie crust without parchment paper! I've gotta try this!!
Yum, I'm so glad I found your channel! I love baking pies 😋 Thank you for all the work you have done to get to this point for gluten free baking!!
Kim,
You are a genius! I would have never dreamed of making a gluten free pie.
This came out phenomenal. You are super talented and I LOVE all your recipes 👏❤️
Awe, you are too kind 😍😍😍
Kim, I go back to your recipe videos over and over. Just making a raspberry pie today with leftover raspberries in the freezer from my garden last fall. Can’t wait until it’s done!! 😋🥧😋
You made that look so easy! I am only beginning to work with Gluten-free Flour and it has been frustrating to say the least! Thank you for Sharing!
You're very welcome! It truly is an easy dough to work with, maybe even easier than regular (gluten) pie crust 😊
@@LetThemEatGlutenFreeCake Yes, it was, and I am thrilled! Definitely a Keeper! Thank you so much!
I already made this several times, and this recipe is my fave. Thanks Kim. My question is, the pie crust I've baked is way too oily. The second time I tried to avoid the butter to melt by keep storing the dough in the fridge for 20 mins after 3 minutes rolling, but the result is still grrasy,, if I collect the oil, it will be as much as more than 2 TBSP. I live in Indonesia which is so hot, approximately 33-34°C at day time. That males me frustrated as I kept storing the butter cold but the crust was still soaked by oil.
Hmmm. Did you incorporate the butter well into the rest of the ingredients? That could be why.
Thank you once again for this wonderful recipe. I made a cherry pie and it turned out soo good!! I also tried the pie crust pastries and they were amazing. I really enjoy how you include a lot of information during the video. Many blessings
Awe, thanks so much!! So glad you're loving the pie crust 😍
Does the crust have to be baked or par baked first? Like what if I want to make an apple pie with a top crust, can I just add the filling and bake it all together? After the crust is baked, can it set out or does it have to be refrigerated like other GF stuff?
It depends on the pie recipe you're using.
Thank you for sharing your beautiful recipe, is it possible to share if any pastry to make small chicken pies, appreciate it very much 🙏
This recipe will work for chicken pot pies!
omg thank you so much...fingers crossed i can do it ❤
I can not find the quantities even on the full recipe?
Hi Kim .. IF I am making a double crust or lattice top pie .. is there thanything special that I need to do" Actually the traditional crust I used to make for apple pie did not require pre baking the crust, so that's what I am really asking.
I used to bake A LOT before being dx with celiac, and your recipes and flour blend finodsally make it possible to bake and enjoy some of the baked goods I used to make. Thanks!!
No, there is nothing else you need to do. I have a few double crust and lattice top pie videos here on youtube which use this pie crust, and they don't need to be blind baked or anything. See my apple recipe video here: ruclips.net/video/6NqmurjK5JY/видео.html
Thank you Kim!! I am VERY impressed with your channell and the great work you do for those of us living with Celiac!!@@LetThemEatGlutenFreeCake
I would like the amount for the ingredients
The recipe is linked in the description box, but might I suggest you see my new video for making the pie crust, which is very comprehensive and includes the amounts within the video: ruclips.net/video/wIYtSiEpBQo/видео.html
Love your channel. Have you tried freezing the dough discs before rolling to have on hand and how did it behave? Tfs
I always freeze my dough. I've got dough in my freezer now for my Thanksgiving pies! It works beautifully.
@@LetThemEatGlutenFreeCake Thank you. This will be a batch it up project that I can prep and send to my 17 yr old grand-daughter who recently found out she needs to eat gluten and dairy-free. The struggle is real given her age and culinary experience and buying glutenfree products is way out of budget for the family. It’s $11 here for 4 GF hamburger buns! Ridiculous. Tfs.
I've had a terrible time trying to make a decent gluten free pie crust. I'd love to try your recipe, but I have an additional dietary restriction of vinegar. Can you recommend a substitute for vinegar, or will the crust be fine without it?
It should be fine without it :)
Sprite or 7 up can be used instead of vinegar when making pastry.
Can I freeze the dough? Thank you for share
Yep! Instructions for freezing are in the recipe.
We are new to gultin free and dont know wich gultin free flower to use for this crst
I have a recipe that is linked below for my own flour blend that I created. Just follow the link in the description box to my website ☺
Nice post. Would this work for pumpkin pie filling? Instead of pre-baking the pie, could I pour in the pumpkin filling and then bake? Thanks.
Yep, you certainly can! I realize when I made this video, I should've mentioned that you can use this pie crust just as you would any pie crust😊
@@LetThemEatGlutenFreeCake Excellent! Thanks. I'm going to make it next weekend. :)
Can I add my apples in the shell unbaked and freeze the whole thing? So it’s all ready to go into the oven on the day I need it for
Yes, you should be able to! You will probably need to add some baking time to the pie.
If I make apple pie I have to cook before the crust? Thanks.
No, blind baking is just for a one crust pie.
I have a question, when you are flouring your board are you using the flour mix that you made or just plain rice flour? I also noticed on another video for the pillowy soft gluten free dinner rolls you use a lot of flour to knead the dough but are you using the flour blend you made there also that includes the xanthan gum? I so want to try this lol.
I always use whichever flour blend is in the actual recipe, so for this recipe it's the all purpose blend, and for my dinner rolls it's the bread flour blend 🥰
I have my divided pie dough in the fridge, and can’t wait to bake my first ever homemade apple pie! Thank you for this recipe😘
Awesome! I hope you like it😍😍😍
You really aRe THE BEST!!!
You're too kind 😍😍😍
Thank you Queen!!!
The Ingredients
Homemade pie crust looks like it’s daunting, but it’s really so easy to make! And this gluten free pie crust will change your mind forever. I personally think it’s even easier than any gluten version I’ve made. Here are the ingredients:
Gluten free flour blend - I recommend my all-purpose gluten free flour blend, but a store bought blend will work in a pinch. Just make sure it has xanthan gum in it.
Kosher salt
White vinegar - helps keep the crust tender.
Butter - this is an all-butter pie crust, but if you feel the need to make it half and half, sub 1/2 the butter with an equal amount of shortening.
Egg - an egg is what revolutionizes this pie dough. It’s an essential ingredient because it binds everything together. I haven’t tried an egg replacer here so I honestly can’t tell you if it would work or not. I have tried it without an egg, however, and it doesn’t hold together as well.
Ice water - your water needs to be as cold as possible to keep the dough cold when mixing it.
Mixing The Dough
Cold dough is crucial to making flaky pie crust. I prefer to cut the butter into large chunks more than cubes because chunks are less likely to melt or over soften, which can lead to a tough pie crust.
We want the butter in large pieces throughout the dough so that when it melts in the oven, the steam created will cause those wonderful layers of flakiness that make pie crust so addictive!
You can make this pie crust by hand and flatten the butter chunks with your fingers. Or use a pastry blender. But if you have a food processor, it goes so quickly and I prefer this method.
Place the gluten free flour blend and salt in the bowl of your food processor. Pulse to mix briefly. Add the butter chunks and pulse a few times to break up the chunks. Add the vinegar, followed by the beaten egg, and pulse again.
With the food processor on low speed, slowly add the ice cold water, a little at a time, until the dough begins to ball up. You may not need all of it, or you may need a little more. It all depends on your climate.
Remove the lid and the blade and divide the dough between two sheets of plastic wrap, pressing it together into rounds about two inches thick. Refrigerate for at least 30 minutes or up to 3 days.
Rolling Out The Dough
You really won’t get over how easy this dough is to work with! I was amazed myself when I first made it, and after making it for over two years I’m just as amazed.
If your dough has been in the refrigerator for more than 30 minutes, take it out of the refrigerator about 15-20 minutes before you plan on rolling it out. It’s super hard when it comes out of the fridge (because of all that butter), so it needs to come to a cool room temp first.
Place it on a lightly-floured surface and roll it one way forward, then roll it back towards you. Lift the dough and move it a quarter turn and do the same thing. Constantly lift and turn the dough, checking for sticking and sprinkling more flour as necessary. Don’t overdo it with the flour, but if you did you can always take a pastry brush and brush off the excess
Getting The Pie Crust Into The Pie Pan
My favorite way of transferring the pie crust into the pie pan is to roll it up onto my rolling pin, and then unroll it into the pie pan. Another trick is to fold it in half and then again in half, place the point of the fold in the middle of the pan, and then unfold it.
What are the measurements please?
Does this need to pre baked? Or can you just add ingredients and bake all at once?
Only if the recipe you're using it for requires it (I have instructions for blind baking it in my recipe link).
@@LetThemEatGlutenFreeCake thank you. Made Rhubarb custard pie yesterday. Did not prebake. Turned out amazing. Seriously THE best gluten free pie crust. I will stop shelling out the big bucks for the premade ones. This is so much better. Thank you so much
Does it come off easily
Loved it! Used it for a peacan pie and it was fantastic! :) thanks
Yum!! Thank you 😍
Can we use your new flour mix to make this pie crust?
Unfortunately, no, that's meant for breads. I do mean to try a multigrain all purpose blend one of these days.
I don’t have a food processor but I do have a kitchen aid mixer. Can I use that to mix the ingredients?
Yes, I think that would work just fine as well. You could even mix it with your hands if you want. I just find that a processor works faster, but either way you'll reach the same results.
Thanks for sharing.❤
It's my pleasure 😍
I cannot have dairy, what can be a good replacement for butter and milk for gluten free pie crust?
You should be able to use a dairy free butter substitute. There is no milk in my gf pie crust recipe.
Ok. This looks amazing but I have a question. You bake it for 15 mins with beans and then 5 mins without.. how long do you bake the entire thing if it’s a pumpkin pie? How do you keep the edges from getting too dark?
It would be according to your pumpkin pie recipe. My pumpkin pie video tells how long to bake it.
I LOVE YOU! OMG THANK YOU!!!!! You’re a LIFESAVER!
I mean that!
You’re so good with explaining, it makes it easy on others like myself, I’m sure.. thank you again!!
Awe, you're so sweet! Thank you!! It's my pleasure 🥰🥰🥰
You have the cutest little hands
Oh my gosh, I hate my hands! You are too kind 🤗
Do you need to use xanthan gum with your gluten free flour?
Yes
Can this pie crust dough be used to make fried pies like sweet potatoes fried hand pies? Didn’t know if it can hold up to that? Thanks in advance.
Yep, it can 🥰
@@LetThemEatGlutenFreeCake awesome Ty!
Hi, would I need to blind bake if I’m making a baked tart? Thank you 😊
No need! Just pour your filling in and bake 😊
@@LetThemEatGlutenFreeCake thank you!😊
Thanks! Going to make some :)
Hope you enjoy
I printed recipe and it says to chill crust once it's in dish for 30 mins, then put into a 425 oven. How did your dish not crack? Looks like ceramic? I don't want to use non-stick or aluminum, so I use glass or ceramic. Have you tried it without chilling it right before it goes into the oven?
It really needs to be cold when it goes into the oven, but you don't take it directly from the fridge to the oven. You need to line it with parchment or foil and then fill it with pie weights, so the time it takes to do that will take off enough of the chill that it won't crack. I've done this for many, many years and never had a pie plate crack on me yet.
Thanks so much @@LetThemEatGlutenFreeCake ! I tried the recipe before your reply and used disposable pans for that one time, and wow is this recipe awesome :) Now I know how to do it correctly, and I appreciate the reply. My husband is finally happy with my pie!!
Hi :) Since the dough is seperated in halfs, could the second half be used for something besides another pie crust? I'm thinking a pastry.... using Bob's Red Mill flour and adding arrowroot and Xanthan Gum.
I'm sure you could use it for a pastry of some sort if you're not making a double crust pie. Poptarts perhaps? 😋
Hi. So no baking powder? ❤
I've never put baking powder in a pie crust before.
Hello from Peru! I am going to do a key lime pie, Peruvian style and The filling needs to be bake too , do I need to bake the crust have of the time that needs and them add the filling and put it back to the oven ? Or I just put the crust and the filling at the same time ? What do you suggest ? Also the merengue need to bake too . Should I divide the baking time in three steps ( crust , filling and merengue ) ? ...Sorry my English is not very good.
What does your recipe state? Does it need a blind baked pie crust? If not, I would just fill it with the filling and bake it with the pie and forgo baking it separate.
I'd recommend you cover the surrounding rim of the pie shell with alluminum foil and bake it a few minutes to cook the inside only a little. Then pour the liquid mixture into it and bake it for as long as the mixture needs with the alluminum foil still on the edges. Lastly, put the merengue topping on, remove the foil and then finally bake the whole thing until the merengue is brown and cooked. Kim's recipes do work really nice, you just have to get her mix right. Blessings💛
Probably a silly question but do you have to throw those beans away after baking? Beans aren’t expensive but would feel like bit of a waste.
Nope, not a silly question and no, you can use them over and over again. I think I've had mine for over a year!! I just let them cool and then dump them back into the gallon sized ziploc bag I keep them in.
First timer over here 🤣😬 y’all I have my dough divided and in the fridge but when I poke it, it feels hard. Is that okay? I’m worried it’ll be dry but I guess you never know until you try it!! Lol!
That's completely normal. Just allow it 20-30 minutes at room temperature before rolling out 👍
One of my favorite foods in this whole wide world are Chicken Pot Pie. Apple Pie and Lorraine Quiche. I discovered I have a gluten intolerant. I was sad and thought how am I going to eat my favorite foods?
What is in your “flour blend” or what brand did you use? Thank you.
If you click "show more" you'll see the link to the recipe, which also gives the link to my flour blends page :)
Is this recipe good for quiche crust?
Yes, definitely
Can you still reuse the beans?
Not for actual bean recipes, but you can reuse them as pie weights again. I've used the same beans for several months now. I just let them cool down completely and store them in a container or large gallon ziptop bag.
Question: if I don't have the soy protein powder (in the flour blend) will it be ok? I have a tight budget and it's hard to find.
I've made her flour mixture with pea protein powder and subbed non dairy milk and non dairy butter successfully in the challah bread recipe and it came out just like hers. If you're not sensitive to milk products then you can use the original whey protein that her mix calls for. That does tend to be lower in cost.
@@natsam1883, I'm allergic to dairy, so I got sprouted brown rice protein powder. It's very costly in the country I live in, so I was hoping to avoid the expense. It does work well, but it adds a strong cardboard box like taste to everything. I also cannot find nondairy milk powder here... Even the coconut milk powder has sodium caseinate in it. It's frustrating.
What flour u use?
My own creation, the recipe for which is linked in the description box below the video.
So how would I make a filled pie? Like apple? I haven't had gluten free apple pie since being gluten free 3 years ago
I actually have an apple pie video if you want to check that out! Just look under Pies on my channel and you'll find it 😋
Can I use apple cider vinegar?
Yep!
Where are the ingredients for the dough pl thanks
You'll always find the link to the recipe in the description box below every one of my videos 😍
Hello, I usually make mini gluten chicken pot pie‘s with an inside crust The filling than the top crust and then I freeze and vacuum seal them to be eaten at a later time. But my cousin has a gluten allergy and I would like to be able to make something that I can freeze and vacuum seal so she can eat when she wants comfort food.is that something I can do with this recipe? Does it freeze well and do I have to cook the crust before I fill it and top it? Please help I’ve been trying to figure out how to do this for a while with no luck. Thank you in advance.
It freezes very well and you can just fill it and freeze it raw. I've frozen whole pies before baking and then bake right from frozen. You may need to add a few minutes to your baking time and possibly tent it with foil so the crust doesn't brown too much, but it turns out beautifully.
@@LetThemEatGlutenFreeCake thank you so much, I am definitely gonna try it.
You never Gave measurements on any of the Ingredients! Please post them thank you!
Click "show more" and you'll find the link to the recipe with all the ingredients and measurements :)
They are on the written recipe and the link is in her notes here.
I'm still looking for pie crust recipe. Where do I click "show more"?
@@lindahewett147 just under the title. It says “more” in bold type
@@lindahewett147
3 cups (420 g) Kim's gluten free flour blend, plus extra for dusting (or your favorite blend that includes xanthan gum)
1 tsp kosher salt
1½ cups (339 g) butter, cut into ½ inch pieces and chilled
1 large egg, beaten and cold
1 tbsp white vinegar
¼-⅓ cup (or more) ice water
Idk how you got this to stay together! I’ll let you know how it tastes once I’m done but man I could not get this to stop breaking. I just squished it in instead
Most likely you didn't add enough water. Unlike with gluten pie crust, you actually need this dough to be on the wetter side because of the way gluten free flours absorb more liquids than wheat flour does. Next time you try it, go for a little stickier and you'll find it won't fall apart at all ☺
Hello I can’t find your gluten-free floor mix 🙏
I don't sell it, but offer the recipe, which is linked within all of my recipes, as well as has its own drop down menu from the main menu of my blog 😄
I was really looking forward to this because you made it look so easy but my crust came out crumbly I even put water on it and it would be such a disaster trying to roll it on my rolling pin😖
Oh no! Did you use my flour blend or a different one? Did you add the extra water to the bowl or food processor? Or was it added after you were trying to roll it out? Sometimes it's just a matter of getting the water ratio right. Don't be afraid to add more water than you think it needs. If you're used to gluten-filled pie dough, you have to retrain your brain. I assure you that once you get the water amount correct, you'll be blessed with a perfect pie crust (I've made this over 100 times so I know it works) 😊
@@LetThemEatGlutenFreeCake I ended up remaking my crust and I added more water to it and it helped allot! Btw I think my pie is ready now lol I’ve been up so late trying to accomplish this recipe!
Any tips on how to tell if your pie is ready?
@@MimiMimi-zj2hc this is probably too late, but it really depends on the type of pie you're making. Is it a baked filling? A fruit pie?
What size and brand is your food processor?
It's old, but it's a 12-cup Hamilton Beach like this one: amzn.to/3oyrfRR
Hi! I love your recipes for the pies. The crust is amazing! What happened to your website? Did you close it down? I hope not. Stay safe! 😀
I'm so sorry! There was a problem with the domain registration. It should be up and running now 👍
Recipe link isn’t working
Check again. I just tried it and it worked fine for me.
اكتبي طرجمة بالعربية مقادير و الوصفة
But you don't say how you get the top layer on. Do you flip it, or what???
Hi Kim. Can I please move into your house? I am not a sweet tooth, but that is because I don't really have access to gluten free options!, They are very expensive here in Australia. I am going to try to make these pie crusts. My Mum is Gluten free and my brothers (Not by choice). I'll let you know it comes up when i make it. I cannot wait. I have lemons galore on my free and want to try to make a Lemon Merange or Lemon custard pie. You are a great youtube watch also, I get so hungry at the simple things I watch and cannot eat!
Haha! I'd love to visit THERE one day! I've always wanted to go to Australia 🥰 Thanks so much and please let me know how it comes out!!
Why did you use beans?
The beans are just for pie weights to blind bake. You can also use rice or even sugar.
Quantity of ingredients nt given how can we follow
Recipe link is in the description box
What happens to beans 😮
I just use the beans for pie weights and store them in a large plastic bag or container. They are designated only for this purpose.
😍
Sweet baby hands with dimples! I wish you-d put the recipe description in writing, can't listen to it all and concentrating well. :-)
The recipe is always linked in the description box below the video 🙂
Where’s there recipe? How much of each ingredient?
The link for the recipe is in the description box below the video 🙂
I don’t see the recipe
Linked in the description box below the video.
Where are the quantities? Here is the website recipe..
I don't understand. I just clicked the link in the description box below this video, which took me right to the recipe. You can even click on "jump to recipe" right at the top of the blog post and you'll bypass the entire blog post and right to the recipe, which shows all the quantities and instructions. I don't know why you're not seeing it.
I hate, that influencers NEVER share the proportions to their recipes. Without those it's basically no use...
Oh, this is an older video where I didn't state the amounts in my recipes (I list ingredients now in all my videos). However, you will ALWAYS find the link to the recipe in the description box below every one of my videos. I would never put a recipe out there without actually sharing it in some way or another because, you're right, it's basically useless without it. 🥰
Where is the recipe measurements?
The link to the recipe is in the description box below the video.
Does the crust actually have flavour? Most GF food tastes like cardboard, it’s almost as bad as eating overcooked, dry falafel. It resembles saw dust when you break it open
It has a lot of butter in it, so yes, it has flavor.
It doesn't say how much of the ingredients, it just lists the ingredients
The recipe with all the amounts is linked in the description box
To compacted to get the receipt don’t bother
The recipe is linked in the description box below 😍
The white vinegar that you use in this recipe is making this recipe not gluten-free
White vinegar is gluten please research it thank you
nationalceliac.org/celiac-disease-questions/is-vinegar-gluten-free/#:~:text=Note%20that%20plain%20distilled%20vinegars,the%20final%20product%20gluten%2Dfree.
And another recipe with no measurements. Serves me no purpose to watch to the end.
Again, you'll find all the measurements in the recipe link in the description box below the video.
No measurements. Even in the "show more" lmao waste of time smh
Link is in the description box, lol!
And you have to buy her flour to make it work not for me no thank you
I don't sell my flour blend. I offer the recipe for my flour blend if you want to make it ☺