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Gluten Free Butter Pie Crust

October 4, 2017 by officially gluten free 4 Comments

Gluten Free Butter Pie Crust

This Gluten Free Butter Pie Crust is a perfect match for Sweet Pumpkin Pie or a Savory Quiche. It makes a wonderful apple pie and is even pliable enough to make a fancy weaved top. If you’re looking for a delicious Gluten Free Pie Recipe for this flaky Gluten Free Butter Pie Crust, I’ve got you covered. These are two of my absolute favorite pies. The first is the classic Gluten Free Pumpkin Pie  and the second is a tasty Gluten Free Cookie Crumble Apple Pie.

Gluten Free Butter Pie Crust

How To Make Gluten Free Pie Crust

To make the Gluten Free Butter Pie crust you start by cutting the cold butter into the flour, starch and sugar. Mix it until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms) The add the egg yolk, milk and vinegar. Then mix until a firm dough forms.  I like to press it into the bottom of the bowl and sort of knead it like bread dough. It will take a few minutes and seems too dry at first but just keep mixing it. Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 – 1 hour.

Then on a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan.  If the dough breaks or cracks just press it back together with your fingers. Flip the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust. Place in the fridge for 10 minutes, then fill with the gluten free pie filling.

Gluten Free Butter Pie Crust

Tips for making the best gluten free pie crust

Pie crust can be a little challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. When I’m rolling the dough out, I press the sides back in as I go. I will do a few rolls with the rolling pin, then press it all tightly back together again. Then a few more rolls, and so on.

A trick that I found very helpful to get the crust really thin, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps when you flip the crust into the pan .

Gluten Free Butter Pie Crust

Gluten Free Butter Pie Crust

Gluten Free Butter Pie Crust

Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an hour before rolling it out and again for 10 minutes before the filling goes into it, helps keep the crust nice and flaky but not too dry.

Gluten Free Butter Pie Crust

Gluten Free Butter Pie Crust

In my early 20’s, I was known for my delicious pies. My roommates would help me make one for all the dinner parties and potlucks, that we went to.  We would show up, so proud with the most gorgeous 5 lb Apple Pie you’ve ever seen. Everyone always raved about it. One roommate liked it so much that he once took the pie out of the oven half cooked, cut a slice and then returned it to the oven to finished cooking.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

Gluten Free Butter Pie Crust

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Easy Christmas Cookie Cutter Tortilla Chips. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Gluten Free Butter Pie Crust

“Since going Gluten Free I’ve Struggled to achieve the Perfect Gluten Free Pie Crust. It was always either to crumbly but tasted amazing or it was to hard and hardly edible. I’m overjoyed to tell you that, through a whole lot of trial and error. I’ve made a Gluten Free Pie Crust that is both Flaky and Delicious.”

Ingredients

2 Cups Rice Flour

1 Cup Potato Starch (Tapioca or Corn Starch)

3/4 Cup Butter

1 Tbsp Sugar

2 Egg Yolks

1/4 Cup Milk

1 Tsp White Vinegar

Directions

1. Cut the cold butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)

2. Add the egg yolk, milk and vinegar. Then mix until a firm dough forms.  I like to press it into the bottom of the bowl and sort of knead it like bread dough. It will take a few minutes and seems too dry at first but just keep mixing it. Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 – 1 hour.

3. On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan.  If the dough breaks or cracks just press it back together with your fingers.

4. Flip the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust. Place in the fridge for 10 minutes, then fill with the gluten free pie filling.

5. Bake as Pie Recipe Directs.

This Recipe Makes 1 Gluten Free Butter Pie Crust.

Need a Pie Filling Recipe?

I’ve got you covered. Here’s my two of my absolute favourite Gluten Free Pie Recipes. The first is the classic Gluten Free Pumpkin Pie  and the second is a tasty Gluten Free Cookie Crumble Apple Pie.

Gluten Free Butter Pie Crust

Note: This Gluten Free Butter Pie Crust can made and rolled out ahead of time. I roll it out really thin on the parchment paper, then cover it with plastic wrap. Then I roll it up and put it in the fridge until needed.  This makes making pie on the big day so much easier. Just unroll, place in a pie pan, fill with filling and bake.

 

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>>Click Here To Pin This Recipe<<

Gluten Free Butter Pie Crust

More Easy Gluten Free Recipes:

If you Love this Gluten Free Butter Pie Crust Recipe, check out some of my other Gluten Free Recipes Here:

  • Christmas Cookie Cutter Tortilla Chips
  • Easy Gluten Free Pumpkin Pie
  • Gluten Free Perogies
  • Low Carb Pumpkin Cinnamon Rolls 

 

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Gluten Free Butter Pie Crust

Gluten Free Butter Pie Crust
 
Save Print
Prep time
1 hour
Cook time
40 mins
Total time
1 hour 40 mins
 
Author: Lyndsay Baker
Recipe type: Pie
Serves: 1 pie crust
Ingredients
  • 2 Cups Rice Flour
  • 1 Cup Potato Starch (Tapioca or Corn Starch)
  • ¾ Cup Butter
  • 1 Tbsp Sugar
  • 2 Egg Yolks
  • ¼ Cup Milk
  • 1 Tsp White Vinegar
Instructions
  1. Cut the butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)
  2. Add the egg yolk, milk and vinegar. Then mix until a firm dough forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.)  Place the dough wrapped in plastic wrap in the fridge for ½ – 1 hour.
  3. On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan.  If the dough breaks or cracks just press it back together with your fingers.
  4. Flip the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust, Place in the fridge for 10 minutes, then fill with the gluten free pie filling.
  5. Bake as Pie Recipe Directs - I’ve got you covered. Here's my two of my absolute favourite Gluten Free Pie Recipes. The first is the classic
  6. Gluten Free Pumpkin Pie
  7. and the second is a tasty
  8. Gluten Free Cookie Crumble Apple Pie
  9. This Recipe Makes 1 Gluten Free Butter Pie Crust.
3.5.3228

Filed Under: Gluten Free, Recipes Tagged With: baking, christmas, crust, Desserts, Gluten Free, grain free, Pie, random, recipe, tart, Thanksgiving

White Chocolate Candy Cane Macaroons

December 2, 2015 by officially gluten free 19 Comments

White Chocolate Candy Cane Macaroons

It’s Christmas Cookie Season and I’m really excited to share these Gluten Free White Chocolate Candy Cane Macaroons with you. They’re my new favorite Christmas Cookie and they only take 5 ingredients to make. They’re a deliciously chewy Coconut Macaroon Dipped in White Chocolate, then dipped in Crushed Candy Canes.

White Chocolate Candy Cane Macaroons

White Chocolate Candy Cane Macaroons

How to Make Candy Cane Macaroons

To make these delicious White Chocolate Candy Cane Macaroons, you use a large mixing bowl to mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until  stiff, then fold it into the coconut mixture. Spoon 1 inch balls onto a lightly greased or parchment paper lined cookie sheet. Bake for 15 -17 minutes.

Then, melt the White Chocolate in a double boiler.  You can also melt it in the microwave for 30 sec at a time, stiring in between. Dip the bottoms of the baked macaroons  into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper. Put the finished macaroons into the fridge for 20 minutes.

White Chocolate Candy Cane Macaroons

White Chocolate Candy Cane Macaroons

The White Chocolate and Candy Cane go perfectly together, making an already tasty Cookie even more irresistible. They’re really easy to make and have no flour of any kind. I decided to make these macaroons in a smaller batch. Most Macaroon recipes make 4 or 5 dozen, which I felt was to many. I ended up with 30 Macaroons. If you need more than that you could easily double the recipe. I hope you enjoy them as much as my family did.

Love Christmas Cookies? You might want to check out these Easy to make Gluten Free Gingerbread Cookies. They’re so fun to make and decorate with the family.

White Chocolate Candy Cane Macaroons

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these White Chocolate Candy Cane Macaroons. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

White Chocolate Candy Cane Macaroons

“It’s Christmas Cookie Season and I’m really excited to share these Gluten Free White Chocolate Candy Cane Macaroons with you. They’re my new favorite Christmas Cookie and they only take 5 ingredients to make. They’re a deliciously chewy Coconut Macaroon Dipped in White Chocolate, then dipped in Crushed Candy Canes.”

Ingredients

3/4 Cup Sweetened Condensed Milk

3 3/4 Cups Shredded Coconut

1 Egg White

2 Cups White Chocolate

8 Candy Canes (crushed)

Directions

1. Pre heat oven to 325 F.

2. In a large bowl, mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until  stiff, then fold  into the coconut mixture.

3. Spoon 1 inch balls onto a lightly greased or parchment paper lined Cookie sheet. Bake for 15 -17 minutes.

4. Melt the White Chocolate in a double boiler.  You can also melt it in the microwave for 30 sec at a time, stiring in between.

5. Dip the bottoms of the baked macaroons  into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper.

6. Put the finished macaroons into the fridge for 20 minutes.

This recipe makes 30 Gluten Free White Chocolate Candy Cane Macaroons.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>>Click Here To Pin This Recipe<<

White Chocolate Candy Cane Macaroons

 

Merry Christmas xo

More Easy Gluten Free Recipes:

If you Love this Gluten Free White Chocolate Candy Cane Macaroon Recipe, check out some of my other Gluten Free Recipes Here:

  • Cookie Cutter Tortilla Chips
  • Easy Gluten Free Pumpkin Pie
  • Gluten Free Gingerbread Cookies
  • Low Carb Pumpkin Cinnamon Rolls 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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White Chocolate Candy Cane Macaroons

White Chocolate Candy Cane Macaroons
 
Save Print
Prep time
15 mins
Cook time
17 mins
Total time
32 mins
 
Author: Lyndsay
Recipe type: Christmas Cookies
Serves: 30 cookies
Ingredients
  • ¾ Cup Sweetened Condensed Milk
  • 3¾ Cups Shredded Coconut
  • 1 Egg White
  • 2 Cups White Chocolate
  • 8 Candy Canes (crushed)
Instructions
  1. Pre heat oven to 325 F.
  2. In a large bowl, mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until  stiff, then fold  into the coconut mixture.
  3. Spoon 1 inch balls onto a lightly greased or parchment paper lined Cookie sheet. Bake for 15 -17 minutes.
  4. Melt the White Chocolate in a double boiler.  You can also melt it in the microwave for 30 sec at a time, stiring in between.
  5. Dip the bottoms of the baked macaroons  into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper.
  6. Put the finished macaroons into the fridge for 20 minutes.
3.5.3208

Filed Under: Gluten Free, Recipes Tagged With: baking, blog, blogging, Chocolate, christmas, cookies, delicious, Desserts, easy, eating, food, Gluten Free, gluten intolerant, grain free, random, recipe, recipes, Snacks, wheat free

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