Updated: Aug 22, 2021
This is my first try at making homemade gluten free pie dough. I need some practice but all in all it didn't come out too badly. My husband liked the flavor even if it didn't look perfect.
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Put your water in the freezer to get iced, not frozen.
Measure out your flour and pour into a large mixing bowl. Add sugar and salt and whisk together. Next add your butter. It MUST be cold and cut into slices. Mix the butter into the flour with your fingers, breaking it into smaller pieces. Once the mixture is crumbly, add water slowly. Start with 3 tablespoons and add one at a time as needed. (see video)
Shape the dough into a ball and wrap in plastic wrap. Put in the fridge for at least a half an hour. Remove from refrigerator and let stand at room temperature for five minutes. (see video)
Choose a non-stick surface (I used my new pastry mat) and sprinkle flour. I put my rolling pin in the freezer for about 5 minutes so it would stay cold. Place dough in center of mat or surface area you are working on. Sprinkle with flour and also sprinkle the rolling pin with flour. Roll out dough to about 1/4 inch thickness. Roll dough onto rolling pin and transfer to pie dish. Place pie crust in the freezer for 10 minutes. (see video)
While the dough is freezing, preheat your oven to 425 degrees. After 10 minutes take dough out and place parchment paper into pie crust. I added rice as I don't have dry beans or pie weights. Bake at 425 degrees for 10 minutes. (see video)
Check out my Top Five Gluten Free Baked Goods. Something for everyone!
Take crust from oven. Remove weighted parchment paper. Brush with egg wash or substitute (I used melted butter). Dock the crust with a fork (poke tiny holes) on the bottom and the sides of the crust to release steam. Place back into oven for another 10 minutes. After 10 minutes, lower temperature of oven to 350 degrees and bake another 15 to 20 minutes until golden brown. (see video)
Remove crust from oven and set aside. Part of my crust was ruined in the freezer when it hit into something when opening the draw. Lesson learned, BE CAREFUL.
Not too bad for a first try. It can use work, but the taste was there and some lessons were learned.
2 1/2 cups gluten free flour (I Use King Arthur's Gluten Free Measure For Measure)
1/4 cup granulated sugar
1/4 tsp salt
1 cup butter
5 tbsp ice water
1 large egg (If you can consume eggs - I can't so I substitute)
Splash of milk
Egg Wash Substitute
Milk, cream or butter. (I used melted butter)
Vegetable or olive oil.
Maple syrup or honey.
Soy, rice or almond milk.
Drain your peach liquid into a small bowl and set aside. Pour oil into large mixing bowl. Add chocolate powder, vanilla, peach liquid and milk. Whisk together briskly. (see video)
Drain chickpea fluid into a small bowl. Pour into large mixer. Beat on high. Lower to medium and add in Xanthan Gum a little at a time so it doesn't clump. Switch back to high speed and mix until peaks form. (see video)
For the chocolate sauce:
1/2 cup olive oil
1/2 cup cocoa powder, unsweetened
1 teaspoon vanilla
1-2 tablespoons fluid from Dole diced peaches
1/4 cup sugar
1/2 cup milk
For the meringue:
1/2 cup aquafaba - chickpea fluid
1/4 teaspoon xanthan gum
Gently fold the meringue a little bit at a time into the chocolate mixture. This process will take a while, be patient and very gentle. (see video)
Scoop filing into pie crust. Cover gently with plastic wrap and place into the refrigerator. Allow to chill overnight. (see video)
Serve and enjoy.