Easy Flaky Gluten-Free Pie Crust is simply magical. You shouldn’t let gluten stop you from enjoying a rich flaky pie crust. This quick and easy recipe will renew your faith in gluten-free recipes!
Search Results for: pie crust
How To Make Perfect Flaky Pie Crust
How to Make Perfect Pie Crust, is the detailed fool-proof tutorial that guarantees the perfect pie crust every time! This pie crust is buttery, flaky, and tastes amazing. Don’t be fooled into thinking that pie crust made from scratch is complicated, this recipe is super easy!
How To Make Perfect Flaky Pie Crust
I have been experimenting for years with different pie crust recipes. It feels like I have tried every technique and tip out there. Pie crust can be very intimidating. If you understand the reason behind the techniques, it is easier to play around with it. There are two keys things that you need to know when you are making pie. Without doing these two things you, will not be able to have a flaky pie crust.
1. Your fat (butter, shortening, lard) needs to be cold. The reasoning behind this is that when you place your pie in the oven. Once the fat starts to melt, it will cause steam that will form little pockets. When it cools, the little pockets are what makes the flaky texture.
2. You do not want to over mix the dough for two reasons. First, the more you work the dough, the more you will develop the gluten and then the fat will start to melt and your dough will be tough. Remember, you want to be able to see the fat marbling in your crust. If you can see it, that means you will have a flaky crust. If you over mix it until the butter is no longer visible your dough will be tough.
That being said, there are two types of pie dough; mealy and flaky. Mealy dough is not as flaky and is used wherever soggy crust is a problem. It is sturdier and is able to resist sogginess better than a flaky dough.
Flaky crust is best for the top crust of a pie or prebaked crusts that will be filled with a cooled filling just before it is served.
When preparing a flaky crust, the fat is idealy the size of a pea. When preparing a mealy crust, you want the mixture to resemble a course cornmeal. Because the fat pockets will be smaller, the crust will not be as flaky.
As I was experimenting with pie recipes, I found that when I used all butter in the recipe the flavor was very rich and overpowered the rest of the pie. When I used all shortening, the pie crust was lacking in flavor and was more crumbly then flaky. Once I tried the combination of both, I was overjoyed with the results. The subtle flavor of the crust compliments the pie filling without being too over powering. It is flaky, but not too dry. The egg helps make the dough more pliable and helps bind it together. The vinegar helps tenderize the crust. Don’t worry, you can’t taste the vinegar in the final product. You can make the crust a few days ahead of time and freeze it until you are ready to use it. Just follow steps one through four and then place the dough in a large ziplock freezer bag and freeze it. When you are ready to use it, pull the frozen crust out of the freezer and bake as directed.Tthere is no need to thaw it out. The crust can be left in the freezer for up to two months.
Now that you are ready to make your Perfect Flaky Pie Crust, remember to KEEP IT COLD! I can’t stress that enough. When you are rolling it out, if it starts to stick, put it back in the fridge to chill. This might seem like a lot of work, but trust me it is so worth it in the end! You can do this. Just turn on some good music and go to work.
Fresh Strawberry Pie
Fresh Strawberry Pie is the best way to enjoy strawberry season. The sweet and refreshing strawberries are piled high in a rich flaky pie crust and then topped with light and fluffy homemade whipped cream.
Whenever I make this pie, I always take a slice to my dad. He loves fresh strawberry pie. I can remember as a kid going to a restaurant for his birthday and the staff bringing out a strawberry pie and singing Happy Birthday to him. Then, we all had a slice of the pie. I remember not being too impressed with it and thinking strawberry pie just wasn’t my thing. What I didn’t realize at the time is that it was the pre-made glaze that I didn’t like, not the pie itself.
Well, this recipe does not have pre-made glaze. The glaze is made from scratch and it is so simple to make! Instead of taking away from the fresh strawberry flavor like the pre-made glaze does, this glaze boosts the strawberry flavor even more.
With the combination of homemade pie crust, fresh strawberries, homemade glaze, and homemade whipped cream, this pie is a recipe for instant happiness!
Until next time,
Carrie
Fresh Strawberry Pie
makes 8 servings
1 baked and cooled pie crust (try my favorite flaky pie crust)
5 cups of fresh strawberries, washed and quartered
1 cup of water
3 1/2 tbsp. cornstarch
3/4 cup of sugar
1 1/2 cup of heavy cream
1/4 cup of sugar
1 tsp. vanilla extract
Instructions:
1. Combine 1 cup of sliced strawberries and 2/3 cups of water in a medium-sized pan. Over medium-high heat, bring to a boil and simmer for 3 minutes. Mash the strawberries with a wooden spoon and turn the heat down to medium-low heat.
2. In a bowl, mix the remaining 1/3 cup of water with the sugar and cornstarch. Whisk in sugar/cornstarch mixture into the hot strawberries mixture. Simmer the mixture for 3 to 4 minutes until thickened and translucent. Cool completely.
3. Gently toss the remaining strawberries into the strawberry glaze. Pour the strawberry mixture into the pie crust. Place some plastic wrap over the pie. Place it in the fridge to set up for 2 hours.
4. Beat the Heavy cream, 1/4 cup sugar, and vanilla extract in a medium-sized bowl until it forms stiff peaks. Pipe the whipped cream onto the strawberry pie and serve.
This recipe was originally posted on May 13, 2014.
Here are a few other pie recipes you might enjoy.
Fresh Strawberry Pie is the BEST pie ever! The fresh sliced strawberries and the homemade glaze is incredibly amazing! The strawberry filling and flaky crust topped with whipped cream makes this pie the BEST there is!
Homemade Coconut Cream Pie
Homemade Coconut Cream Pie is one of the best recipes out there for pie! The made from scratch coconut custard is rich and creamy with sweetened coconut flakes sprinkled throughout. Don’t let the word “homemade” scare you. This recipe is so simple and easy that anybody can make it!
Pumpkin Mousse Pie
Pumpkin Mousse Pie isn’t like your average pumpkin pie. The Pumpkin Mousse with homemade whipped cream is light and fluffy with a creamy pumpkin flavor. The gingersnap crust is amazing on it own but it also really enhances the flavor of the pumpkin mousse.
Pumpkin Pie Bars
These Pumpkin Pie Bars are the absolute best! I love how velvety smooth and creamy they are. The graham cracker crust has a rich flavor and really makes the pumpkin flavor pop. This recipe is as easy as it gets to make!
Patriotic Pie Bars
These Patriotic Pie Bars are a delicious spin to one of my favorite go-to treats, Cherry Kuchen Bars. If you haven’t ever tried them, you are really missing out! You can’t go wrong with a rich buttery crust layered with a sweet cherry pie filling and then drizzled with a cream cheese glaze.
25 of the Best Pie Recipes
National Pie Day is March 14th. I love any excuse to eat pie! I thought since we were friends and all, I would help you out by compiling a list of 25 fabulous pies. Now you don’t have to feel left out when you see everybody on Instagram and Facebook eating their pie. This list contains all different kinds of pies such as no-bake banana split pie, raspberry custard pie, and every pie in between.
With love from my kitchen to yours,
Carrie
Homemade Apple Pie
Homemade Apple Pie is the best apple pie you will ever taste! Everything about this pie is amazing, from the made from scratch flaky crust, and vibrant apple filling, to the sweet glaze drizzled on top of the pie before it is baked. You won’t find a better apple pie recipe than this one!
Nothing beats Homemade Apple Pie! Especially on Thanksgiving. However, it is a pie that takes a little bit longer to make, but it is definitely well worth the time!
This Homemade Apple Pie is like the classic apple pie that your grandma use to make. The caramel sauce that it poured on top of the pie before it is baked leaves a light glaze on the top of the pie as well as a rich caramel sauce throughout the pie. It is heavenly! My favorite way to eat this pie is hot out of the oven with a scoop of vanilla ice cream on top. But don’t take my word for it, try it out yourself.
With love from my kitchen to yours,
Carrie
Homemade Apple Pie
2 batches of Flaky Pie Crust recipe for a 9 inch pie pan
Apple Filling
7 medium granny smith apples, peeled and thinly sliced
1 tbsp. of lemon juice
zest of 1 lemon (about 1 tbsp.)
2 tsp. of cinnamon
1/8 tsp. of ground cloves
1 tbsp. of granulated sugar
1. In a large ziploc bag or bowl, toss the sliced apples with the cinnamon, cloves, sugar, lemon zest, and lemon juice and set aside.
Pie Assembly
Preheat Oven to 425° fahrenheit
2. Prepare the flaky pie crust recipe following the instructions 1-4.
3. Remove one of the dough discs from the refrigerator and follow steps 5-8 in the flaky pie crust recipe. Place the pie on a baking sheet lined with tin foil (for easy clean up) and add the apples to the pie, mounding slightly in the center
4. Remove the second dough disc from the refrigerator. Unwrap the plastic wrap so that it is spread out on the counter. Place two more 12 inch sheets of plastic wrap over the top of the dough. Roll the dough out into a circle, rolling from the center to the edge. Turning clockwise and rolling to form an even circle about 1/8 of an inch thick and 11 inches in diameter.
5. Using a knife or pastry wheel, cut the dough into 1 inch strips. Lay the horizontal strips down over the pie first. Using the longest for the middle and the shortest for the end.
6. Fold every other strip back on itself. Starting in the middle, right next to the folded strip, lay a strip of dough vertically over the unfolded strips.
7. Swap the strips of dough by laying the folded strips down and fold the opposite strips over on themselves.
8. Lay another strip vertically over the horizontal strips. Making sure to leave a 1 inch space between the two vertical strips. Continue this process until you reach the edge of the pie. Then repeat on the other half on the pie and then shape edges as desired. Place the baking sheet with the pie in the fridge while you make the caramel sauce.
Caramel Sauce
1/2 cup of butter
3 tbsp. of all-purpose flour
1/2 cup of water
1/2 cup of granulated sugar
1/2 cup of brown sugar
1/2 tsp. of vanilla extract
1.In a sauce pan over medium-high heat, mix the butter and flour together until the butter is melted and it forms a thick paste.
2. Stir in the water, brown sugar, granulated sugar, and vanilla. Bring to a boil and turn down the heat to medium-low. Simmer the sauce for 2 more minutes or until the sugar is dissolved.
3. Remove the pie from the fridge. Pour the sauce over the top of the pie. Place the pie in the oven and bake for 15 minutes at 425 degrees. Turn the heat down to 350 degrees and continue to cook for an additional 30-45 minutes until the apples are soft and the pie crust is golden brown. Remove from oven and allow to slightly cool before cutting.
This recipe was adapted from Apple Pie by Grandma Ople.
Here are a few pie recipes you might enjoy.
- 1
- 2
- 3
- …
- 5
- Next Page »