For The Best Gluten Free Pie Crust, Use Your Hands

More and more often, you'll find that gluten-free pastries and goodies are more readily available to the public. You catch a glimpse of gluten-free puff pastry and pizza at the frozen section of the grocery store, and at potlucks, you'll almost always find a plate of something gluten-free. That said, homemade meals are still the tastiest and most heartwarming dishes out there, so if you are or have friends and family that eat gluten-free, it's best to learn how to make their favorite recipes from scratch so they can feel loved and appreciated.

One dessert that is super easy to make gluten-free and is welcome at any and all occasions — such as holidays, wakes, or summer lunches at the park — is a pie. Whether it be blueberry, strawberry, or pumpkin pie, From Scratch Fast says you can easily swap all-purpose flour with Cup 4 Cup gluten-free flour, and do every other ingredient the same. Just add a sprinkle of sea salt, a little sugar, and some frozen butter, and if you want an extra flaky crust, throw in a splash of apple cider vinegar and don't forget to use your hands.

When it comes to mixing your gluten-free crust together, don't pull out your food processor or blender; The gluten-free crust requires a delicate touch. According to Gluten Free On a Shoestring, it is not recommended to make gluten-free pie crust using machinery. Instead, use a bowl and a spoon or use your hands to evenly spread the butter through the dough. Hand mixing allows you to fold layers of fat through the dough rather than crumble it into little balls. This is especially important to remember because gluten-free dough is more likely to crumble than any regular pie dough.

Pie crusts are fickle creatures. Generally, ECARF recommends handling gluten-free dough much more gently than you would glutinous bread. Knead slowly and by hand or else the mixture will become difficult and chewy, which is exactly what you don't want for the texture of a pie crust.