Pie season is upon us!
Pumpkin puree is already in the freezer at our house, but quiche was on the menu this week instead of pumpkin pie. 🙂
I have done a lot of searching for the perfect gluten free pie crust, without having to spend a small fortune on cup for cup gluten free flour. I’ve decided that making my own oat flour by pulsing gluten free oats in a food processor works really well, especially when combined with a few other easy to find staples.
*This recipe makes one single pie crust.
1/3 c. brown rice flour
2/3 c. oat flour
1/3 c. Masa corn flour
1 Tbsp. sugar
1 tsp. baking powder
1 tsp. salt
1/2 c. cold butter
2 Tbsp. cold water
Preheat the oven to 350 degrees.
Combine all the flours, sugar, salt and baking powder in a large mixing bowl.
Cut in the butter until the mixture is crumbly. Add the water and continue to mix, either with your hands or the butter cutter, until the mixture resemble a thick, moldable dough.
Form the dough into a ball. Chill for 20-30 minutes. (OR if you’re not ready to bake your pie yet, simply leave in the fridge (for up to 48 hours) until you’re ready to bake!
If you are ready to bake, no need to roll out this crust! Simply press the crust dough into your desired pie pan until it’s about a half-inch thick, and smooth with your hands and fingers or a soft, rubber spatula until you get the design you want.
I also love scalloped edges, but wanted them to look more round this time. Here’s what mine looked like before baking!
Pre-bake for ten minutes. Add your fillings, toppings, etc. and bake your pie for however long your recipe says. 🙂
This buttery, but surprisingly sturdy crust works perfectly for both a savory filling or a sweet one, but I really loved how it turned out with this spinach, ham and cheddar quiche.
Hope your gluten-free, pie-baking season is buttery, crumbly and delicious!