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Mama's Gluten Free Pie Crusts Tips

Pie Crusts

Living gluten free does not mean you can’t enjoy pies! Baking pies is easy with Gluten Free Mama’s simple tricks and when using Gluten Free Mama’s pie crust recipes you are sure to have not only a pretty pie but a great tasting pie crust.

Preparing Dough

- Partially melt butter, dairy free margarine (Spectrum, Nucuo, Earth Balance)  or shortening (Spectrum or Coconut Oil). Or use room temperaturebutter.

- Cut in dough with fork.

- Do not put dough in refrigerator.



Rolling Out Dough

- Roll dough between two piece of wax paper that has been lightly sprayed with cooking spray.

- Roll out to 1/8-1/4 inch thickness

- Gently peel back the top layer of wax paper.

- Carefully flip over onto pie pan.

- Gently peel back remaining layer of wax paper, allowing the crust to naturally fall in to place in the pie pan.

- If making a double crust roll the top crust out and peel back top layer of wax paper. Gently flip crust over and very gently peel back remaining piece of wax paper trying to prevent breakage or tearing of dough.

- Make small repairs as needed. Gluten Free dough is very forgivable. If the crust breaks a little you can take excess dough and make small repairs.

- Trim crust leaving 1/2 inch overhang.

- Seal the edges by folding the crust edges under, gently pressing it to seal around the rim of the pie.

Other Tips

- Choose a good 10 inch ceramic pie plate or pyrex glass pie plate. For quiches usea pie plate that has 2 inch sides.

- For gluten free pie crusts it is easier to cut butter in with a fork.

- Use wax paper for rolling out or use a good silicone pastry mat. Pampered Chef™ has a great pastry mat.

- For a shiny crust or crust edge, baste lightly with an egg white.

- To prevent spilling in the oven, bake pie on a foil lined baking sheet or place baking sheet on lower rack to catch any unwanted spills.

- Cool pies on wire racks. The wire racks allow the air to circulate around the pie, preventing the crust from getting soggy.

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