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Gluten Free Fruit Pie

6091_1208628540554_1524999_n I love pie. When I was young my mother would ask us what kind of cake we wanted for our birthdays. My answer was always Yum-Yum Cake or pie. My mother would always retort with "That is not a birthday cake." Well, they were my favourites and it was my birthday. Discovering how to make gluten free pie crust was one of the highlights of my baking career. Not only was it flaky and tasty, it was easy. When baking the rule of thumb is that you touch bread as much as possible and try not to touch pie crust at all. In gluten free baking I find that that is just the opposite. This crust can be pinched and molded to your little hearts content. Let's get down to baking. Pie Crust:

  • 2 cups All Purpose Gluten Free Flour
  • 1/4 cup Rice Flour
  • 1 teaspoon Xanthan Gun
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 teaspoons Sugar
  • 1/3 cup Butter
  • 1/3 cup Shortening
  • 1 egg
  • 1 tablespoon White Vinegar
  • 3 tablespoons Ice Water
  • Tapioca Flour for Rolling

Combine all dry ingredients Cut in butter and shortening Beat egg, vinegar and water together stir into your dry mix divide into 2 balls you can refrigerate at this time, but I have never fond that necessary roll out between sheets of plastic wrap or parchment or whatever you use for such things place in pie plate fill and top with second crust or  prick with a fork and bake at 425 for  12-14 min for an empty shell for a filled pie it may take a bit longer..stick a butter knife in and see if your fruit is soft enough for your taste.   54157_1734982299069_3957575_o

You can layer fresh fruit and sugar or fill with a filling from a can. You can fill the pre-baked crust with pudding. The possibilities are endless. I will be posting more fillings in the future. Now try it for yourself and have a blast! Make sure all your ingredients are gluten free.


    Live, Laugh and Enjoy!   ~ Fire-Eyes

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