I love Thanksgiving! I love to cook traditional food, and I look forward to a delicious meal. One of my favorite things to make this time of year is pie. I know a lot of people find crust intimidating, but with these no fail directions, it doesn’t have to be. Believe me, you will want to eat this crust by itself!
This crust recipe comes from an amazing woman in a tiny town of Fruita, near Capitol Reef National Park. I loved this recipe, and when I was diagnosed with celiac disease, I decided to make it the same as I did before but with my gluten free flour mixture. And the crust is just as good! Ever since then, I have been known for my pies, and now you can be too!
Pie Crust Recipe
1¼ c. gluten free flour mixture (or regular flour for you gluten eating folks)
¼ tsp. salt
½ cup butter
¼ cup ice water
First thing I do is cut cold butter into cubes and pop it into the freezer. It just needs to stay in there for 10 minutes or so. The real trick with pie crust is to keep it really cold as you work it, and freezing the butter for a bit helps.
After that, I fill a glass with tons of ice, add some water, and let it sit on the counter.
Now I get out my food processor. If you don’t have one, you can still do the next part, but a food processor makes it much easier. A blender would also work (I use a Ninja). Add the 1 ¼ cup flour, the ¼ tsp salt, and the ½ cup butter to the food processor and pulse until ingredients resemble sand.
Now, transfer the mixture to a bowl. Don’t add the water in the food processor because the dough can easily become overworked. Drizzle the water in and mix with a large fork. Mix it in until it looks like clumpy sand. You may need to add an additional tablespoon of water, but stop when you pick up a handful and it clumps together.
You may be tempted to add more water but don’t. Too much water makes crust tough and chewy rather than flaky.
Try to touch it as little as possible because your warm hands will heat up the dough and make it less flaky.
Let the dough rest in the fridge for 2 hours to overnight. I like to make my dough a day in advance because it’s one thing I can get out of the way early.
Next, roll the dough out. Gluten free pie crust is a bit tricky. My favorite method is to roll it out between 2 sheets of floured parchment paper, but if you find yourself without, you can press the dough into the bottom, and use a small cup to get the lumps out. A little rough, but it works. Prick the crust a few times with a fork to allow heat to escape underneath. This helps crisp it up.
Latticework (the consort of Apple Pie) is a little trickier with gluten free crust, but it can be done. Admittedly I do a 'mock lattice'. I just press it together where it's supposed to go under, and it gives it the same look.
Bake as directed on your recipe!
And there you have it! This is my caramel apple pie, and it is to die for!