Onion Cheddar Mushroom Galette F

The Wonders of Whole Wheat Pastry Flour + Galette with Mushrooms, Onions, and Cheddar

by Jessica Fisher in Recipes

Years ago after a trip to see old friends of hers, my mom decided that she was going to revolutionize our family table. Her friends were kinda like hippies to us, so it didn’t bode well for us California kids who’d been living on pizza from a mix and mac and cheese from a box.

Mom bought whole wheat pasta and whole wheat flour and whole wheat muffins and a whole lot of whole wheat! Needless to say, this was a big shock to our systems.

I hate to say it, but our protests were a lot stronger than my mom’s resolve.

Onion Cheddar Mushroom Galette | Bob's Red Mill
Fast forward a dozen years and I was that young mom trying to get her family on a better diet. Like my mother before me, I decided to just go “whole hog” and do all my baking with stone-ground whole wheat flour. This was back in the days before the internet, when you couldn’t order groceries online, but were stuck with the very coarse, dense stuff that the grocery store sold.  And it was dense. Trust me.

You can guess how my brownies and apple pie went over. Everything tasted so wheaty.  Like mother, like daughter.

My efforts at improving my family’s diet were dashed – for a few years. My problem was that I didn’t understand that different flours serve different purposes.

I discovered whole wheat pastry flour and my life was changed. I know, that sounds pretty dramatic, but it’s true. I spotted a bag of pastry flour at the health food store — Bob’s Red Mill Whole Wheat Pastry Flour as a matter of fact — and gave it a try.

Wow. I could bake pancakes that didn’t land like bricks when I served them up. I could bake muffins that didn’t taste like a field in Kansas. I could bake brownies with whole grain and they didn’t taste “too healthy”.

I think that was when I heard angels singing.

Whole Wheat Pastry Flour

There’s been no looking back since that day. Whole wheat pastry flour is a regular item in my pantry. It’s been a favorite ingredient in my cookbooks. I use it in my holiday baking.

At first I just went halvsies. But, earlier this year, I baked one of my famous-at-my-house) Slab Apple Pies, but I substituted all the regular flour with whole wheat pastry flour . No one in my family even noticed! It was just as good as if it had all-purpose flour in it.

Whole wheat pastry flou0 is one of my best friends when it comes to making holiday treats just a little bit healthier. I use it in muffins, pancakes, waffles, cornbread, cookies, and pies. It goes super well in savory baked goods as well, like this Galette with Mushrooms, Onions, and Cheddar.

This is the perfect appetizer for your holiday get-togethers. The pastry is light and tender. The filling packs just enough punch to offset the richness of the crust. You might even serve it with soup and salad for a light lunch or dinner.

I think I need to make this for my mom and apologize, don’t I?

Onion Cheddar Mushroom Galette | Bob's Red Mill

Galette with Mushrooms, Onions, and Cheddar

  • 2 cups Whole Wheat Pastry Flour
  • 1 cup cold, salted Butter, cut into small cubes
  • 1 to 2 tablespoons Cold Water
  • 2 tablespoons Olive Oil
  • 1 Onion, thinly sliced
  • 4 ounces sliced Mushrooms
  • fine Sea Salt and freshly ground Black Pepper
  • 1 cup shredded Sharp Cheddar Cheese
  • 1/2 teaspoon Herbes de Provence
  • 1 Egg, beaten
  • 1 tablespoon freshly chopped Parsley, optional garnish

In a food processor fitted with a metal blade, place the flour and butter. Pulse for 12 to 15 seconds until coarse crumbs are formed. With the machine running, add the water drop by drop until the dough starts to hold together. Form the dough into a thick disk and wrap with plastic wrap. Chill in the refrigerator.

In a large skillet heat the oil until shimmering. Add the onion and mushrooms and cook until they are tender and starting to brown a bit. Season to taste with salt and pepper. Transfer the mixture to a small mixing bowl. Cool.

Once the mixture is cool, toss it with the cheese and Herbes de Provence.

Preheat the oven to 400 °. On a large piece of parchment paper, roll the dough out into a large circle, about 10 to 12 inches in diameter. Sprinkle the cheese and vegetable mixture on the pastry, leaving a one-inch border.

Brush the egg wash on the open border and fold it, in sections, over the filling. Brush more egg wash over the folded edge. Bake for 12 to 15 minutes until the cheese is melted and the pastry is golden. Sprinkle the parsley over the top and serve.

Jessica Fisher Color by Sharon Leppellere - smJessica Fisher is a mom of six children, aged 5 to 16. Homeschool mom by day, writer and blogger by night, she writes two blogs, LifeasMom and GoodCheapEats. She is the author of Not Your Mother’s Make-Ahead and FreezeOrganizing Life as MOM, and Best 100 Juices for Kids. Keep up with her on Facebook and Twitter.

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GF Pumpkin Pie | Bob's Red Mill

Gluten Free Pumpkin Pie

by Cassidy Stockton in Gluten Free, Recipes

What is Thanksgiving without pumpkin pie? Just because you’re gluten free, does not mean you have to be pie-free. This recipe uses our phenomenal gluten free pie crust mix for a perfectly crisp, delicate gluten free crust. With this recipe, we bet your gluten free guests will worry that they’re eating wheat, so save that package so you can prove to them they really can have it all this Thanksgiving. If you need a gluten free, dairy free and egg free pie recipe, we recommend this one from Minimalist Baker. Get tips for making a dairy-free pie crust with our mix from The Family Chef.

Gluten Free Pumpkin Pie | Bob's Red Mill

 

Pumpkin Pie
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

  • 1/2 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
  • 15 oz can Pumpkin Puree
  • 12 oz can Evaporated Milk
  • 2 Eggs
  • 2 oz Butter, melted and cooled
  • 1 Tbsp Vanilla Extract
  • 3/4 cup Brown Sugar, packed
  • 1 tsp ground Cinnamon
  • 1 tsp ground Ginger
  • 1/2 tsp ground Allspice
  • 1/4 tsp ground Nutmeg
Prep Time: 25 minutes | Cook Time: 50 – 60 minutes| Yield: 8 servings
Remove dough from the refrigerator and let sit at room temperature until malleable. Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap. Trim edges and flute. Freeze for 15 minutes.Meanwhile, preheat the oven to 350°F and prepare the filling.Combine pumpkin puree, evaporated milk, eggs, melted butter, vanilla extract, sugar and spice. Whisk well until fully incorporated.

Remove pie shell from freezer and fill with prepared pie filling.

Bake at 350°F until set in the center with barely any wobble when gently shook, about 50 – 60 minutes.

Let cool fully before serving.

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GF Quiche Lorraine | Bob's Red Mill

Gluten Free Quiche Lorraine

by Cassidy Stockton in Gluten Free, Recipes

Quiche is one of our favorite meals at my house. In fact, if I want to truly surprise my husband with a meal that is a guaranteed win, I’ll whip up a quiche. It was one of the first dishes I mastered as a young person. The first time I made it, I misread the ingredient list and used a tablespoon of salt instead of a teaspoon and ended up with an salty, inedible quiche. My parents had a good laugh about it and we had to switch to plan B. When I was in college, my roommates would request it.

Quiche is a pretty simple meal that can be enjoyed any time of day- from breakfast to dinner. It’s so simple, that I’m not sure why more folks don’t make it regularly. I guess it could be that making a pie crust can be a little challenging, but otherwise, this is an easy meal that can be thrown together quickly (though it does take a while to cook). Luckily, our new Gluten Free Pie Crust Mix makes it easy to whip up a pie crust. This recipe only uses half of the package, but if this was my house, I’d just double the filling and make two- one for dinner and one for breakfast and lunch the next day.

This classic Quiche Lorraine blends creamy Gruyere with salty bacon for a more decadent quiche. Pair this with a green salad and fresh fruit for a light, summer meal.

GF Quiche Lorraine | Bob's Red Mill

Quiche Lorraine

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  15 minutes | Rest Time:  15 minutes | Cook Time:  65 – 75 minutes

Yield: 8 – 12 servings

Step 1

Roll prepared Bob’s Red Mill Gluten Free Pie Crust between two pieces of parchment paper or heavy duty plastic wrap, forming a 10-inch circle.  Remove the top layer of parchment or plastic and carefully invert dough into a 9-inch tart or quiche pan.  Remove remaining sheet of parchment or plastic and press crust into pan, trimming and fluting the edges accordingly.  Freeze at least 15 minutes.

Step 2

Preheat oven to 375°F.  Line the crust with parchment paper and fill with pie weights.  Bake for 25 – 30 minutes.  Remove from the oven, discard the pie weights and parchment.  Reduce the oven to 350°F.

Step 3

Thoroughly whisk together the milk, cream, eggs and salt.

Step 4

Sprinkle the Gruyere and bacon on the bottom of the quiche crust and fill with the egg mixture.

Step 5

Bake at 350°F until filling is set in the center, 40 – 45 minutes.  Let cool at least 15 minutes before serving.

 

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GF Beef Empanadas w Peppers and  Onion F

Beef Empanadas with Peppers and Onions (Gluten Free)

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

When a food crosses all cultural boundaries, it seems to indicate something really special about that food. It shouldn’t be surprising that a version of hand pies can be found in almost every culture. I found recipes from South America, Italy, Germany, India, China, Great Britain and more. It makes sense, here is a food that uses the most basic ingredients—flour, water, fat—to create a dough that is wrapped around whatever is on hand, be it meats, beans, fruits, vegetables, cheese, etc. and is baked or fried for a portable meal. Dough that doesn’t need to rise and a meal that can be taken with you to eat as you travel seem to have been important factors to ancient cultures.

Today, they are more of a treat- a delicious way to enjoy sweet and savory fillings from around the world. Inspired by our southern neighbors,  our resident chef, Sarah House, came up with these beef empanadas with peppers and onions and we hope you enjoy them as much as we do. Our test kitchen added a little bit of Gluten Free Masa Harina to our Gluten Free Pie Crust Mix to make an enticing crust for a succulent slow-cooked beef filling.

GF Beef Empanadas with Peppers and Onion | Bob's Red Mill

Beef Empanadas with Peppers and Onions

Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 40 minutes | Rest Time: 60 minutes| Cook Time: 110 – 115 minutes | Yield: 10 – 12 servings

Crust

Filling

  • 16 oz boneless Beef Chuck, cubed
  • 1 cup Water (240 mL)
  • 1 tsp Kosher Salt, divided
  • 10 oz diced, mixed Bell Peppers
  • 1 ½ cups chopped or thinly sliced Yellow Onions (170g)
  • 2 tsp minced Garlic
  • 1/8 tsp ground Cumin
  • ½ tsp grated Lime Zest
  • 1 – 2 tsp fresh Lime Juice
  • 1 Egg
  • 1 Tbsp Water

Step 1

In a large bowl, combine Bob’s Red Mill Gluten Free Pie Crust Mix and Gluten Free Masa Harina. Cut in butter and shortening using a pastry blender or two knives until crumbly. Add water gradually and mix until the dough sticks together, adding additional water if needed. Flatten dough into a disk and wrap tightly in plastic wrap; refrigerate for at least 1 hour.

Step 2

Meanwhile, combine beef, water and ¾ tsp kosher salt in a large skillet. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer until beef is tender, about 1 ½ hours. Add additional water if necessary so the beef is at least ¼ submerged.

Step 3

Remove lid, add peppers and increase heat to high. Stir well and cook until peppers are very soft and most of the water has evaporated, about 10 minutes.

Step 4

Remove beef and peppers from the pan and drain off most of the remaining fat, leaving 1 tsp in the pan. Add onions and remaining ¼ tsp kosher salt and cook, stirring frequently, until deep golden, about 5 – 7 minutes. Add beef & peppers to the onions along with the garlic and cumin. Cook, stirring vigorously to break beef into smaller pieces, until beef is warmed through. Remove from heat and stir in lime zest and juice. Preheat oven to 400°F and line a sheet tray with parchment paper.

Step 5

To form empanadas, remove dough from the refrigerator and let sit at room temperature until malleable. Divide dough into 3 oz portions (about 1/3 cup each). Using a plastic-lined tortilla press or a rolling pin with the dough between two sheets of plastic wrap or parchment paper, press or roll each 3 oz portion in to a 7-inch round.

Step 6

Fill each empanada with 1 oz of filling (about 2 Tbsp), leaving a ½-inch border around the edge. Lightly brush the edges with water and fold over to create a half circle. Pinch the seam or crimp with a fork to seal. Place on prepared sheet tray.

Step 7

Whisk together the egg and 1 Tbsp water. Brush tops of formed empanadas with egg mixture and bake until golden, 20 – 25 minutes. Serve immediately or let cool and serve at room temperature.

 

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Cassidy Stockton Google: Cassidy Stockton
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Artichoke Hazelnut Tart | Bob's Red Mill

Meatless Mondays: Artichoke Hazelnut Tart

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

If you’re looking for a fabulous brunch idea to impress your friends, we have just the ticket. Our Artichoke Hazelnut Tart will cause your friends and family to surrender to a second helping and leave their taste buds saying “oh-là-là.” This is a perfect dish for Easter or Mother’s Day. It’s easy to whip up and comes out looking like you just slaved away in the kitchen. Pair this with a light green salad and a sparkling non-alcoholic beverage for a classy, Spring meal.

Artichoke Hazelnut Tart | Bob's Red Mill

Artichoke Hazelnut Tart

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 10 minutes | Cook Time:  15 – 25 minutes | Yield: 8 – 10 servings

Crust

Filling

  • 8 oz Cream Cheese, softened
  • ½ tsp Salt
  • ½ tsp Paprika
  • ¼ tsp ground Black Pepper
  • 1 Egg
  • 1 cup (4 oz) shredded Mozzarella
  • ½ cup (2 oz) grated Parmesan, divided
  • ½ cup (2 oz) grated Asiago, divided
  • 14 oz fresh, frozen or canned Artichoke Hearts, sliced thin

Step 1

Preheat oven to 350°F.  Spray an 8- to 9-inch pie pan with cooking spray.

Step 2

In a medium bowl, mix together Bob’s Red Mill Hazelnut Meal, salt and spices until evenly incorporated.   Add egg whites and mix thoroughly.

Step 3

Line the edges of the pan with the crust mixture, pressing and squeezing the mix firmly into place and making even crust edges, much like lining a graham cracker crust.

Step 4

Fill in the bottom of the crust and press mixture firmly into place.  To create a flat and even bottom crust, use the bottom of a dry measuring cup or drinking glass to smooth and pack the crust into place. 

Step 5

Par-bake the crust for 10 minutes.  Remove crust from oven while the filling is prepared and increase the oven heat to 400°F.

Step 6

Mix the softened cream cheese, salt and spices until smooth.  Add the egg and mix until incorporated then fold in the mozzarella, ¼ cup grated Parmesan, ¼ cup grated Asiago and sliced artichoke hearts.

Step 7

Pour the filling into the par-baked crust and smooth evenly.  Sprinkle the remaining ¼-cup each Parmesan and Asiago over the top.  Bake until just bubbling and golden, about 25 – 30 minutes.  Let cool before portioning.

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Cassidy Stockton Google: Cassidy Stockton
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apple pie 1

Happy Pi(e) Day!

by Cassidy Stockton in Featured Articles, Recipes

Is there a better holiday? I mean, we get to geek out on the infinitely amazing number Pi and enjoy a slice in its honor. I probably say that about every food holiday, but anything that celebrates food is pretty great, in my opinion. Add in the fun of such an incomprehensible concept as Pi and you’ve got something fun to work with. How do you explain Pi to someone not familiar with the concept? Not being overly mathematical, myself, I find it to be almost magical. A number that has no end and represents the relationship between a circle’s diameter and its radius.

)

In honor of this fabulous number, let’s celebrate with a fabulous dessert available in infinite varieties. Here are some of our favorite pie recipes to inspire you. You can use your choice of crust for each of these- traditional, gluten free, whole wheat, paleo- whatever you want, so treat yourself to a piece of pie. Special Agent Dale Cooper would.

New Gluten Free Pie Crust Mix | Bob's Red Mill

Sweet

Classic Apple Pie
Honey Blackberry Pie 
Lemon Blueberry Pie
Pecan Pie
Lemon Meringue

GF Turkey Pot Pie | Bob's Red Mill

Savory

Turkey Pot Pie
Southern Tomato Pie
Fine Herbes Quiche
Whole Grain Cornbread Quiche
Pear and Bacon Quinoa Pizza (because, you know, pizza pie!)

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Cassidy Stockton Google: Cassidy Stockton
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Honey Blackberry Pie

Honey Blackberry Pie (GF) + Pin to Win Sweeps

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes
Another beautiful and delicious pie made using our new Gluten Free Pie Crust Mix. A slice of this would be perfect with a cup of tea and a good book. Why do I always want to pair pie with a book? Guess lounging in an overstuffed armchair with pie and a book sounds pretty pleasant to me. This is the last in our series of amazing pie recipes for a while. We’ve been building up to something and it’s time to share…
Easy As Pie Pin to Win Sweeps | Bob's Red Mill
Tomorrow kicks off the beginning of our Easy As Pie Pin to Win Sweeps! A what?? This is a really fun way to get inspired with delicious pies this holiday season using Pinterest. To enter, simply visit this page: http://sweeps.piqora.com/bobsredmill or visit our Facebook page. Fill out the form, follow Bob’s Red Mill on Pinterest and start pinning pictures of your favorite pies. Pin something from our Easy As Pie board or somewhere else. That’s it. Nothing wild and crazy. We’re just trying to spread the pie love! Once you’ve filled out the form and pinned a pie, you’ll be entered to win one of five Pie Box prizes. If you didn’t win our giveaway before, now’s your chance. Each Bob’s Red Mill PieBox will be filled with four packages of our new Gluten Free Pie Crust Mix, a pie server, a small recipe book and a $100 Bob’s Red Mill gift card. Not too shabby, eh? AND, to be sure that you have the best Christmas ever, we’ll make sure your prize arrives before the big day (assuming, of course, we get your contact info back quickly). Contest starts 11/15/13 and ends 12/15/13. See full contest rules here. Questions? Leave it in the comments and I’ll get back to you right away.
GF Honey Blackberry Pie | Bob's Red Mill
Honey Blackberry Pie
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 25 minutes
Cook Time: 50 – 60 minutes
Yield: 8 servings
Preheat oven to 425°F.Remove dough from the refrigerator and let sit at room temperature until malleable. Roll 1/2 of chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap.

Toss blackberries with tapioca flour then add honey, lemon juice and orange zest. Pour into prepared pie shell.

Roll the remaining 1/2 of chilled dough into a 10-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over filling. Press dough into place, then trim, seal and flute the edges. Cut four vents in the top dough using a decorative pattern (if desired) or create a lattice top crust.

If desired, brush top crust with an eggwash made from 1 egg whisked thoroughly with 1 Tbsp water.

Bake at 425°F for 15 minutes then reduce the heat to 350°F and continue to bake until the filling is set and beginning to bubble and the crust is golden, about 60 minutes.

Let cool before serving.

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Cassidy Stockton Google: Cassidy Stockton
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Pecan Pie 1

Gluten Free Pecan Pie

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Last week, I asked our Facebook fans if they preferred pecan, apple or pumpkin pie for Thanksgiving. The overwhelming response was “all three.” In the last few weeks, we’ve done pumpkin pie and we’ve done apple pie, but we have yet to bring you pecan pie. Since one, apparently, can’t have enough pie at Thanksgiving, here is our take on pecan pie. I’ve never been a big pecan pie person. It wasn’t something I grew up with and it always struck me as extremely sweet. This pie definitely delivers on the sweet front, but I was pleasantly surprised at how much I enjoyed it. A small slice of this, paired with a nice glass of wine sounds absolutely delightful after a day spent crafting a Thanksgiving spread.

I don’t know if you’ve noticed, but ease of prep and time are big on my list lately for recipes- the most challenging thing about this recipe is getting the crust right and as I proved last week in our Step by Step Pie Crust Guide, making a pie crust is pretty darn easy with our new mix. Plus, with pecan pie, you only need one crust. You could make this pie and our simple pumpkin pie at the same time using only one package of our Gluten Free Pie Crust Mix. How’s that for easy and time-saving?

Gluten Free Pecan Pie | Bob's Red Mill

Pecan Pie

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Try using other nuts such as walnuts or hazelnuts in this classic pie recipe.

Prep Time: 25 minutes
Cook Time:  50 – 60 minutes
Yield: 8 – 16 servings

  • ½ package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
  • 1 ½ cups chopped Pecans (185g)
  • ¾ cup granulated Sugar (170g)
  • 1/3 cup Brown Sugar, packed (70g)
  • ¼ tsp Salt (2g)
  • 1 cup Corn Syrup (330g)
  • 1 Tbsp Butter, melted (10g)
  • 1 Tbsp Bourbon (optional)
  • 1 tsp Gluten Free Vanilla Extract
  • 3 Eggs

Step 1

Remove dough from the refrigerator and let sit at room temperature until malleable.  Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap.  Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan.  Press crust into place, then remove remaining plastic wrap.  Trim edges and flute.  Freeze for 15 minutes.  Meanwhile, preheat the oven to 425°F.

Step 2

Combine the sugar, brown sugar and salt.  Add the corn syrup, melted butter, bourbon and vanilla and mix well then add the eggs.  Mix until thoroughly combined.

Step 3

Remove the pie crust from the freezer and fill evenly with chopped pecans.  Pour batter over the pecans and bake at 425°F for 15 minutes.  Reduce heat to 350°F and continue to bake until center is set, about 35 – 45 minutes.

Step 4

Let cool at least 2 hours before serving.

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Cassidy Stockton Google: Cassidy Stockton
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Lemons and Blueberries

Lemon Blueberry Pie (GF)

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Lemons and blueberries. Two perfectly paired ingredients that are absolutely wonderful for picking you up out of the dreary November doldrums. It’s hard not to think of summer when you bite into this pie. The sweetness of blueberries contrast beautifully with tartness of lemons and the buttery crust. Enjoy!

Lemon Blueberry Pie (GF) | Bob's Red Mill

Lemon Blueberry Pie
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 25 minutes
Cook Time: 50 – 60 minutes
Yield: 8 servings

  • 1 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
  • 2 lbs fresh Blueberries
  • 1 cup Granulated Sugar
  • 1/2 cup Tapioca Flour
  • 1 Tbsp Lemon Zest
  • 1 tsp ground Cinnamon
  • 2 Tbsp Lemon Juice
  • 1 tsp Vanilla Extract
  • 1 Egg (optional)
  • 1 Tbsp water (optional)
Preheat oven to 425°F.
Remove dough from the refrigerator and let sit at room temperature until malleable. Roll 1/2 of chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap.Combine sugar, tapioca flour, lemon zest and ground cinnamon. Toss with blueberries then add lemon juice and vanilla extract. Pour into prepared pie shell.

Roll the remaining 1/2 of chilled dough into a 10-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over filling. Press dough into place, then trim, seal and flute the edges. Cut four vents in the top dough using a decorative pattern (if desired) or create a lattice top crust.

If desired, brush top crust with an eggwash made from 1 egg whisked thoroughly with 1 Tbsp water.

Bake at 425°F for 15 minutes then reduce the heat to 350°F and continue to bake until the filling is set and beginning to bubble and the crust is golden, about 60 minutes.

Let cool before serving.

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Cassidy Stockton Google: Cassidy Stockton
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apple pie 1

Step-by-Step Pie Crust Guide (GF)

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

We’ve promised that our new Gluten Free Pie Crust Mix is really easy-as-pie and we’re going to prove it! Follow these step-by-step instructions for a perfect pie crust to hold your favorite filling. If this guide is not enough, check out this video for even more instruction. Got a question? Leave it in the comments and we’ll get back to you right away.

Step-by-Step Basic Instructions for Pie Crust

Step 1

Pour 1 bag gluten free pie crust mix into food processor or a bowl. Add 12 tbsp cold butter and 8 tbsp cold shortening, cut into pieces. (If you don’t have butter and shortening, use 20 tbsp of either.)  If using a food processor, pulse 10 times, 1 second per pulse, and then pour mixture into a bowl. If not using a food processor, cut in butter and shortening using a pastry blender or two knives, until the mixture resembles coarse sand.

Step By Step Pie Crust Guide (1) Step By Step Pie Crust Guide (2)

Step 2

Sprinkle mixture with 6 tbsp ice water and mix until dough just comes together. Add up to 2 tbsp more water if needed.

Step By Step Pie Crust Guide (3) Step By Step Pie Crust Guide (4)

 Step 3

Divide dough in half; press and flatten into discs.

Step By Step Pie Crust Guide (5) Step By Step Pie Crust Guide (6)

Step 4

Wrap each disc in plastic wrap and refrigerate for 1 hour.

Step By Step Pie Crust Guide (7)

Step 5

Remove dough from the refrigerator. Roll dough into a 12-inch circle between two pieces of plastic wrap.

Step By Step Pie Crust Guide (8)Step By Step Pie Crust Guide (9)

Step 6

Remove top layer of plastic wrap.

Step By Step Pie Crust Guide (10)

Invert and press dough into a 9-inch pie pan.

Step By Step Pie Crust Guide (11) Step By Step Pie Crust Guide (12)

Remove plastic wrap.

Step By Step Pie Crust Guide (13)

Step 7a 

For single crust pies: Trim and flute edges. Add filling to pie shell.

Step By Step Pie Crust Guide (14)

Step 7b

For double crust pies: add filling to pie shell.

Step By Step Pie Crust Guide (15)

Roll second crust as instructed above. Remove top layer of plastic wrap; invert dough over filled crust. Remove plastic wrap.

Step By Step Pie Crust Guide (16)

Trim edges, press together and flute.

Step By Step Pie Crust Guide (17)Step By Step Pie Crust Guide (18)

Cut small slits in top crust.

Step By Step Pie Crust Guide (19)

Brush top crust lightly with milk or egg and sprinkle with 2 teaspoons sugar (optional).

Step By Step Pie Crust Guide (20)

Step 8

Bake according to your pie recipe’s directions. If not baking both crusts, save the extra dough by wrapping in plastic wrap, sealing in a plastic bag and storing in freezer. The day before using the dough, move it to the refrigerator. Remove from bag but keep keep it wrapped in plastic while defrosting.

Step By Step Pie Crust Guide | Bob's Red Mill

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Cassidy Stockton Google: Cassidy Stockton
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