Gluten Free Crust Add Recipe
Make Gluten Free Crust Add Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gluten-Free Crust Dry Mix
Gluten-Free Crust Wet Ingredients
Optional Finishing
Method
Prepare Dry Mix
- 1
Combine dry ingredients
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, almond flour, cornmeal (if using), granulated sugar, sea salt, and baking powder until evenly combined and no lumps remain.
Cut in Butter
- 2
Add Wet Ingredients and Form Dough
- 3
Mix wet ingredients
In a small bowl, whisk together the cold water, egg, vinegar, and olive oil (if using).
- 4
Combine wet and dry
Make a well in the center of the dry mixture and pour in about half of the wet mixture. Gently fold with a silicone spatula or clean hands until the dough starts to come together. Add additional water a tablespoon at a time if the dough seems dry; the dough should be moist but not sticky. Stop adding water once it holds together when pressed. If dough becomes too wet, add up to 1–2 tablespoons extra gluten-free flour blend.
- 5
Form disk and rest
Turn the dough out onto a sheet of lightly floured parchment. Using your hands, gather and gently press the dough into a disk about 1 inch thick. Wrap the disk tightly in plastic wrap or parchment and refrigerate for at least 30 minutes (up to 2 hours) to hydrate the flours and firm the butter.
Roll Out and Transfer
- 6
Prepare work surface and rolling
Preheat the oven if blind-baking (see next section) to 375°F (190°C). Lightly dust a piece of parchment and the top of the dough with optional extra gluten-free flour. Place another sheet of parchment on top and roll the dough out to an even 1/8–1/4 inch thickness (or appropriate thickness for your recipe), rolling from the center outward and rotating the dough often to maintain a round shape.
- 7
Fit into pan
Carefully transfer the rolled dough (with the bottom parchment) into the pie dish, tart pan, or baking tray. Gently press the dough into the edges and trim excess, leaving a 1/2 inch overhang if you plan to crimp. Patch any cracks by pressing bits of dough together with a little water.
Blind-Bake (Optional) or Bake with Filling
- 8
Blind-bake
For a pre-baked crust: chill the shaped crust in the refrigerator for 15 minutes. Line the crust with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, remove weights and parchment, then continue baking for another 8–12 minutes until the crust is golden and cooked through. If using egg wash, brush the crust lightly after the first bake and return for 3–5 minutes to set the wash.
- 9
Bake with filling
If your recipe calls for baking the crust together with the filling, follow the recipe's baking temperature and time; reduce initial blind-bake steps. The gluten-free crust tends to brown faster, so keep an eye and cover edges with foil if they brown too quickly.
Finish and Store
- 10
Cool and use
Allow the crust to cool on a wire rack for at least 15 minutes before filling (for blind-baked). For filled pies or tarts, cool according to your specific filling recipe.
- 11
Storage
Store baked crust wrapped tightly at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer storage, freeze the baked or unbaked shaped crust (wrapped tightly) for up to 1 month; thaw in the refrigerator before using.