Hi Bakers!If you’re tired of gluten-free pie crusts that fall apart, taste terrible, or just don’t live up to the classic version…this recipe will change everything. This flaky, tender, gluten-free pie crust tastes just as delicious as a traditional crust, but it does require a few special ingredients. Be sure to plan ahead and grab them early so you’re ready for holiday baking!
In this full-length video, I’ll walk you through every step of making a perfect gluten-free pie dough, from mixing to rolling, so you can bake confidently and enjoy your pies.
Special Ingredients You Might Not Have Yet
* Cup4Cup (Original Blend) Multipurpose Flour – my go-to blend (I usually buy it online)
* Plain Whey Protein Isolate Powder
* Koda Farms Sweet Rice Flour – often found in the Asian section of grocery stores or online
* Xanthan Gum
You’ll also need the usual pie-crust basics: butter, shortening, salt, sugar and ice water.
I use this dough for all my pies and tarts—apple, pumpkin, pecan, pear, and more. It’s reliable, easy to work with, and unbelievably good the next day (yes… pie for breakfast is a thing here!).
I hope you give this gluten-free pie crust a try and discover just how amazing a GF pie can be. Enjoy! ~Carolyn
https://www.chillybakesglutenfree.com/blog/my-favorite-gluten-free-pie-crust/
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