GF pie crust ?

Leah · Post by **Leah** » Tue Nov 20, 2012 9:55 pm

Okay, all you bakers out there. I was all prepared to make GF pie crust and use coconut oil instead of butter or Crisco ( hate the stuff) , but I am having second thoughts. Has anyone done this before? I just thought that since it it solid at room temp and has a high melting point, it would work. Anyone? I would hate to have to throw all these expensive ingredients out if it doesn't work.
Thanks
Leah

Post by **tex** » Tue Nov 20, 2012 10:37 pm

Are you referring to one of the recipes that Marliss posted here?

Tex

Leah · Post by **Leah** » Wed Nov 21, 2012 2:04 pm

No, I am working out of the book GLUTEN-FREE BAKING CLASSICS by Annalise G. Roberts. The one you are referring to is a Paleo recipe and would be very different.

I am happy to report that I tried one this morning. It is not as easy to work with as a gluten dough, but I baked off a few extra pieces to see how it turned out and it is delicious and tender. Yay!

Happy Thanksgiving!
Leah

Zizzle · Post by **Zizzle** » Wed Nov 21, 2012 3:07 pm

My MIL went through the effort of making a GF/DF pumpkin pie for me using coconut milk. Then I asked her what the crust was made with...butter of course!!

I suppose I'll spoon some of the pumpkin off!

Martha · Post by **Martha** » Wed Nov 21, 2012 5:12 pm

I used the pie crust recipe from the Oct/Nov issue of Living Without magazine. Very easy, and it turned out great. I used a mixture of coconut oil and Easy Balance. You stick the shortening in the freezer first, then pulse it in a food processor with the gf flour mix, add ice water, put it all in a plastic bag and refrigerate for 1 hour to several days before rolling.

I used it for a gf, df pumpkin pie. I made one last week for practice, and it is really good.

Zizzle, it's hard when people try hard to accommodate us, and then get it wrong. You don't want to make it seem like you don't appreciate their effort. Good for your MIL for trying.

Happy Thanksgiving!

Love,
Martha

maestraz · Post by **maestraz** » Wed Nov 21, 2012 6:25 pm

Martha, I used a Living Without pie crust recipe for a topper for GF chicken pot pie a while ago, and it was delicious. It really does make a difference to make sure everything is really cold. I am having much better luck with recipes from that magazine.

Leah · Post by **Leah** » Wed Nov 21, 2012 7:40 pm

This one has no water, but an egg and a little orange/lemon juice. I used all coconut oil ( cold) which made the taste yummy.

One pie will be a dutch apple and the other pumpkin. I'm also making mashed sweet potatoes with coconut milk.

Have a great Thanksgiving everyone
Leah

Lesley · Post by **Lesley** » Sat Nov 24, 2012 1:04 am

Would anyone mind posting their recipes? I would love to see if their is anything I could use. I have been craving a slice of pie.

Martha · Post by **Martha** » Sat Nov 24, 2012 12:28 pm

Lesley, I PMed you the recipe I used. Wasn't sure about posting it online, since I got it from Living Without magazine.

Lesley · Post by **Lesley** » Sat Nov 24, 2012 1:41 pm

Thanks Martha!
Heading over to see.

Lesley · Post by **Lesley** » Sat Nov 24, 2012 1:43 pm

I didn't get it. Could you please send it again!

Martha · Post by **Martha** » Sat Nov 24, 2012 2:26 pm

Lesley, I tried again to send it. It is in my outbox. I'm not sure how long it will take for it to get sent. Is there some trick to this?

Leah · Post by **Leah** » Sat Nov 24, 2012 7:20 pm

GF Pie crust
One single crust
1 c. 2 T. brown rice flour mix (see note)
2 T. sweet rice flour
1/2tsp.xantham gum
1 T.granulated sugar
1/4 tsp. salt
6T. cold coconut oil
1 egg, beaten
2 tsp.orange or lemon juice

-spray and flour pie pan
-mix dry ingredients in mixing bowl
-add coconut oil broken into pieces and start mixer until mixture looks like crumbs
-add the mixture of egg and juice until dough comes together. it will be dry
-press together and place on wax paper. top with another piece and roll between until thin
- flip into pie pan. it will probably break. Just press together. trim and finish edge.
-refrigerate
-pre bake at 375 degrees for 10 minutes before filling and baking further. Or prick bottom for fully baking a crust for about 25 minutes

Leah

Post by **tex** » Sat Nov 24, 2012 10:44 pm

Martha wrote:Lesley, I tried again to send it. It is in my outbox. I'm not sure how long it will take for it to get sent. Is there some trick to this?

No, there's no trick. It will remain in your outbox until Lesley opens it. I don't understand why Lesley is not receiving a notification. It may be a problem with her browser, her email client, or her email server's spam filter.

Lesley,

Did you actually check your PMs by clicking on the "You have XX new messages" link, and looking in your inbox to see if Martha's message is there? Try it, to make sure.

Tex

Leah · Post by **Leah** » Sun Nov 25, 2012 1:07 am

...oooops. I forgot to add the "note" about the brown rice flour mix. I contains these ingredients in these proportions: I mixed a batch and stored as my "all purpose flour"

2 parts brown rice flour (2c.)
2/3 parts potato starch (2/3c.)
1/3 part tapioca flour (1/3c.)

Leah