Gluten-Free Pie Crust

This gluten-free pie crust recipe, inspired by chef Rebecca Reilly, contains millet flour, a highly nutritious flour that complements oat flour and the multi-blend mix. This flakey crust is indistinguishable from a wheat-based crust.

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Gluten-Free Pie Crust

Postby SofiesMom » Thu Jun 24, 2010 3:46 pm

I'm trying this recipe right now, for the first time, and wondering...
Would it be possible to freeze the un-baked, un-rolled out disk, for use later? Or, would it be better to pre-bake, and then freeze the shell?
> SofiesMom
 
Joined: Thu Jun 24, 2010 3:43 pm

Re: Gluten-Free Pie Crust

Postby SofiesMom » Thu Jun 24, 2010 8:07 pm

We've just finished our pie, and the crust was spectacular! I agree with the description -- flakey, and pretty much indistinguishable from a regular wheat-based crust.
I used only a bottom crust (not knowing how it would work out), and I think I pre-baked it too much because it was a little crispy around the edges, but overall, really very good.

I'm going to try another one tomorrow, and cut back a bit on the pre-bake time.

Thanks for a great recipe. My husband is very happy!! We went GF a little over a year ago, and I don't think he had any pie at all last summer! Again, thanks!
> SofiesMom
 
Joined: Thu Jun 24, 2010 3:43 pm



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