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"GF pie pastry made with GGFG baking mix, zanthum gum, salt, butter, shortening,egg, and ice water."

Serves 2 - 9" crusts | Prep Time 15-20 minutes | Cook Time per recipe

Why I Love This Recipe

I tried every GF pie pastry recipe I could find, but wasn't happy with the result. Finally, I went back to my original pie pastry recipe from "Baking with Julia" and converted it to GF by replacing the wheat flour with GGFG Baking mix which has the percentages of protein and starch that most closely resembles wheat flour, and adding zanthum gum and an egg to approximate the properties of gluten in wheat flour. Finally, a pastry that has the flavor and the flakiness of old fashioned pie pastry but is GF.

Ingredients You'll Need

2 c. GGFG Baking Mix
2 t. zanthum gum
1 t. salt
1/4 c. +3 T. butter
1/4 c. + 2 T. shortening
1 egg
4 T. iced water, more as needed


Place butter and shortening in freezer for 30 minutes before making pie pastry. In the bowl of a food processor place GGFG baking mx, zanthum gum, and salt. Pulse 6 times. Cut butter and shortening in pieces, with food processor running on low, drop butter and shortening in processor bowl, then drop in egg. Follow with 3 T. iced water. If pie pastry comes together in a ball, it is done, if not add more iced water by the tablespoon until it forms a ball of dough. Divide it into two parts and put in a plastic bag. You can use the pie pastry now, or freeze it for later. If using now, put one part on a piece of parchment paper lightly dusted with baking mix and cover with another dusted piece of parchment paper and roll into a 12-14 " circle. Remove top piece of parchment paper, then invert pie pastry into pie pan, pressing into pan. If it tears, just pat it back together. For a prebaked crust, brush crust with milk or egg white and dust 1/4 c. sugar over all. Crimp the edges, then cover with foil, put in dry beans and bake in an oven preheated to 425F for about 10-15 minutes or until golden brown. Cool before using. If you are making a two crust pie, after you have sugared bottom crust, pour in filling, cut a vent in top crust or use cookie cutter to make design in top crust, then place on pie. Roll edges under, brush top with milk or egg whites, then using 1/4 c. sugar, sprinkle sugar over top of pie. Crimp edges. Bake according to recipe. Cool before serving to thicken juices. Serve warm or cold.

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