According to research from the Center for Celiac Research & Treatment, gluten intolerance affects approximately 18 million people (approximately six percent of the population). Chances are, you know someone who has a gluten sensitivity – and if you’re entertaining this holiday season, here’s a gluten-free pie crust for you to have in your arsenal.
Gluten-Free Pumpkin Pie from Unbelievably Gluten-Free by Anne Byrn
Recipe makes three 9-inch pie crusts.
- 2 large eggs, lightly beaten
- 3 tablespoons very cold water
- 1 tablespoon cider vinegar
- 1 package (16 ounces) pie crust mix
- ¼ teaspoon baking powder
- 10 tablespoons (1¼ sticks) cold butter
- ¾ package (6 ounces) cold cream cheese
1. Place the eggs, cold water, and cider vinegar in a small bowl and stir to combine. Place the egg mixture in the refrigerator to chill.
2. Place the pie crust mix and baking powder in a large bowl and stir to combine well.
3. You can either mix the pie dough by hand or use a food processor.
Bowl Method: Remove the butter and cream cheese from the refrigerator. Cut the butter into 10 pieces. Place the butter in the bowl with the pie crust mix. Cut the cream cheese into 10 pieces and place them in the bowl with butter. Using a pastry blender or 2 knives, cut the butter and cream cheese into the pie crust mix until the mixture is the size of small peas. This will take 2 to 3 minutes. Pour the chilled egg mixture into the large mixing bowl. Using a large spoon or your hands, mix until the egg mixture is incorporated into the dough.
Food Processor Method: Pour half of the pie crust mix into a food processor. Remove the butter and cream cheese from the refrigerator. Cut the butter into 10 pieces and place 5 of these on top of the pie crust mix in the food processor. Cut the cream cheese into 10 pieces. Place 5 of these on top of the butter in the food processor. Pour the remaining pie crust mix into the processor and place the remaining pieces of butter and cream cheese on top. Pulse until the mixture is well incorporated and looks like small peas, 20 to 22 times. Remove the lid and pour half of the pie crust mixture into the large mixing bowl. Pour half of the egg mixture over the crust mixture into the food processor. Return the rest of the crust mixture to the food processor and pour the remaining egg mixture on top. Pulse until all is well incorporated, about 15 times. Place the dough in a large bowl.
4. Tear off three 12-inch pieces of plastic wrap and place them on the counter. Using your hands, divide the dough into 3 equal balls. Place 1 ball of dough on each sheet of plastic wrap. Press the balls of dough into 6-inch disks and wrap the disks in the plastic wrap. Refrigerate the dough for at least 2 hours, or up to 3 days. Or wrap the individual disks in freezer paper, place them in freezer bags, and freeze for up to 6 months. Allow the dough to thaw in the refrigerator overnight or on a kitchen counter for 1 hour.
5. To roll out the dough, place a 12-inch piece of parchment paper on a work surface. Unwrap a refrigerated disk, place it on the parchment paper, and let it come to room temperature, about 10 minutes. Using your hands and working from the center, press down on the dough, pushing to the edge to form a 12-inch circle for a 9- to 10-inch pie (see Notes). Or, to use a rolling pin, place a second piece of parchment paper on top of the dough. Roll out the disk from the center to the edge to form a 12-inch circle.
6. To fit the dough into the pie pan, if there is a top piece of parchment paper, carefully peel it off the dough. Trim the edges of the dough, if necessary. Using the remaining parchment, carefully flip the dough onto the pie pan, centering it, then peel off the paper. Using your fingers, mold the dough into the pie pan. (If the dough is too soft to mold, slide it in the pie pan and place it in the refrigerator to chill before for 5 to 10 minutes.) Press the dough to the edge of the pie pan. Using a knife, trim the crust so that it reaches about ¼ inch above the edge of the pan and then gently fold the edge of dough over and decoratively crimp or press it together with a fork to seal it.
7. To prebake the crust (bake it before filling) preheat the oven to 425°F oven.
8. Using a fork, prick the bottom and side of the crust. Bake the crust until light golden, 12 to 15 minutes. Let the crust cool, then proceed with the recipe.
For more recipes from Anne Byrn, check out The Cake Mix Doctor Bakes Gluten-Free—just $2.99 for the holidays!