Just a warning – you are going to want to bake a pie. And soon. Ignore the 100 degree heat. Well, ok, don’t do that if you don’t have air conditioning. That would be torture, although the deliciousness of the pie might off set the misery. Just saying.
As I look over this recipe again to share it with you, I am noticing something that would have been helpful to realize when I made my pie the other day and really explains so much. There is a very important note to the side of this recipe: “Makes ONE 8 or 9-inch pie crust or ONE 10-inch tart crust”. OH! So THAT’S why I didn’t have enough dough to make pretty crimped edges or a pretty lattice top. DUH. So friends, when you make this pie crust, don’t be like me. Don’t try to use one recipe to make a 2 crust pie – it’s only for ONE! I am very excited to make another pie and to give it the full amount of crust it deserves – my mouth is watering!
What the cookbook doesn’t say is if this recipe handles just being doubled to make two crusts, or if it’s advised to mix up the recipe twice. Right now, I am leaning towards just mixing it up twice. It’s recommended to pre-bake the bottom crust for fruit-filled pies, so it’s easy enough to whip up the second batch of crust for the top while the bottom crust is baking. It seriously took me longer to pull out the ingredients than it did to actually make the dough. So, here’s the recipe and I’ll share some tips and tid-bits afterwards.
Traditional Pie Crust
*From Gluten Free Baking Classics
1 cup plus 2 tablespoons Brown Rice Flour Mix
2 tablespoons sweet rice flour
1 tablespoon granulated sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
6 tablespoons cold unsalted butter (not margarine) cut into 6 pieces
1 large egg
2 teaspoons orange juice or lemon juice (I used orange)
- Spray 9-inch pie plate with cooking spray and dust with rice flour (I used the sweet rice flour).
- Mix flours, sugar, xanthan gum, and salt in large bowl of electric mixer. Add butter and mix until crumbly and resembling course meal.
- Add egg and orange juice. mix on low speed until dough ball holds together; it should not be sticky. Form dough into a ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (You can freeze the dough like this for up to one month; wrap in plastic wrap and then use foil as an outer wrap)
- Roll out dough between the 2 sheets of wax paper. If dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper, and crimp edges for single-crust pie.
To pre-bake a bottom pie crust (for custard pies like Key Lime or Chocolate Cream Pie)
Preheat oven to 375. Gently prick pastry in 3 or 4 places with a fork. Bake pastry for about 25 minutes or until golden. Remove from oven and cool completely on a wire rack.
To partially bake a bottom pie crust (for fruit filled pies like Cherry or Blueberry)
Preheat oven to 375. Bake pastry for 10 minutes. Remove from oven and fill and bake per recipe.
2 recipes of Traditional Pie Crust for a 2 crust pie
6 cups fresh or frozen blueberries (highly recommend fresh!)
3/4 cup – 1 cup sugar, depending on the sweetness of the berries
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon orange juice (if needed)
1 tablespoon butter
- Preheat oven to 375.
- Combine berries, sugar, cornstarch, salt, and cinnamon. Gently toss berries and ingredients so that berries are covered. If ingredients are not sticking to berries, you can add up to 1 tablespoon of orange juice to help coat the berries.
- Pour prepared berries into pre-baked bottom pie crust.
- Dollop with 1 tablespoon butter.
- Cover with second pie crust in preferred style – lattice, cut outs, crimped edges, etc
- Bake for 45-50 minutes or until crust is nicely browned and fruit juices in center of pie are bubbling.