Baking & Pastry > Pies & Tarts > Shortcrust Pastry > Basic Pie Dough Recipe (Shortening)
Gluten-Free Shortcrust Pie Dough (Shortening)
This recipe creates a tender and flaky gluten-free pie crust using a blend of gluten-free flours and shortening. The shortening helps create a crisp texture, even without gluten's binding properties. Xanthan gum is crucial for mimicking gluten's elasticity, resulting in a dough that's easier to work with. This dough is suitable for sweet and savory pies.
Ingredients
- 2 1/2 cups Gluten-free all-purpose flour blend
- 1 cup Shortening
- 1 teaspoon Salt
- 1 teaspoon Xanthan gum
- 6-8 tablespoons Ice water
Chill the Ingredients
Place the shortening in the freezer for 15-20 minutes before starting. Measure the ice water and keep it as cold as possible. Cold ingredients prevent the shortening from melting prematurely.
Combine Dry Ingredients
In a large bowl, whisk together the gluten-free flour blend, salt, and xanthan gum (if not already in the flour blend).
Cut in the Shortening
Add the chilled shortening to the flour mixture. Using a pastry blender or your fingertips, cut the shortening into the flour until the mixture resembles coarse crumbs with some larger pieces of shortening remaining. Work quickly to keep the shortening cold.
Add the Ice Water
Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition. Stop adding water when the dough just comes together and is no longer dry. Gluten-free dough tends to be more fragile, so avoid overmixing.
Form the Dough
Gently gather the dough into a ball. Flatten the ball into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling helps hydrate the gluten-free flours and improves the dough's texture.
Roll Out the Dough
On a surface lightly dusted with gluten-free flour, roll out the dough into a circle that is about 12 inches in diameter. Roll from the center outwards, rotating the dough frequently. Gluten-free dough can be more delicate, so handle it carefully. You might find it helpful to roll the dough between two sheets of parchment paper.
Transfer to Pie Plate
Carefully transfer the rolled-out dough to a 9-inch pie plate. If the dough tears, you can gently patch it with extra dough. Trim any excess dough and crimp the edges as desired.
Blind Baking (if necessary)
If blind baking the crust, prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, then remove the weights and parchment paper and bake for another 5-10 minutes, or until lightly golden brown. Let cool completely before filling.
Baking with Filling
Fill the pie crust with your desired filling and bake according to the filling's recipe instructions. Monitor the crust carefully, as gluten-free crusts can brown more quickly. You may need to tent the edges with foil to prevent burning.
FAQ
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Why is xanthan gum important in gluten-free pie dough?
Xanthan gum acts as a binder and provides elasticity in gluten-free dough, mimicking the role of gluten. It helps prevent the dough from being too crumbly and makes it easier to work with. -
Can I use a different gluten-free flour blend?
Yes, you can use your preferred gluten-free all-purpose flour blend. However, the results may vary slightly depending on the blend's composition. Be sure to check if the blend already contains xanthan gum and adjust accordingly. -
What if my gluten-free dough is too crumbly?
Gluten-free dough tends to be more delicate than traditional dough. If it's too crumbly, try adding a teaspoon of ice water at a time until it just comes together. Handle it gently when rolling and transferring. -
Can I freeze gluten-free pie dough?
Yes. Wrap the dough tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before using. Gluten-free dough might be slightly more fragile after freezing, so handle with care.