Pamela’s Easy Pie Crust by Hand

This foolproof recipe makes a dough that’s easy to handle and bakes perfectly every time, replacing the richer more delicate recipe still seen on packages of Pamela's Gluten-Free Bread Mix. Read more about rolling and handling wheat-free pie crusts in Pamela’s Tips for Making Gluten-free Pie Crusts.

1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix (Do not use the enclosed yeast packet in this recipe)
1 cup unsalted butter (16 tablespoons or 2 sticks) chilled and cut into small pieces
7- 8 tablespoons ice-cold water

Yield: two single 9-inch pie crusts or one double 9-inch pie crust

Preheat over to 350°.

Empty one bag of Pamela's Gluten-Free Bread Mix into a bowl (do not use the enclosed yeast packet in this recipe). Using a pastry cutter or two forks, cut unsalted butter and shortening into Pamela's Gluten-Free Bread Mix until it’s the size of peas. Add ice-cold water a little at a time, mixing just until dough begins to come together. Do not over-handle dough. Dough may appear crumbly, yet holds together when squeezed.

Cover and chill dough for 30 minutes. Divide dough in half and roll out between two sheets of parchment or wax paper. Roll thin, to about 1/8th-inch. Peel off top paper and invert into a lightly greased pie dish. Peel off second sheet and fix crust edge. Bake unfilled crust on bottom oven rack for 28-30 minutes. Or bake with your favorite filling following your pie recipe directions.

Dough can be frozen for later use, wrap in plastic and freeze. Thaw completely to use.

If making a single crust pie such as Pumpkin Pie Made with Pamela’s Easy Pie Crust, trim away excess dough, and crimp or flute edge as desired. Remember that thicker, smoother edges are less likely to burn than thinner, more detailed edges. Refrigerate until ready to fill and bake according to your chosen recipe.

If making a covered fruit pie, such as Double Crust Apple Pie Made with Pamela’s Easy Pie Crust, fill shell with desired filling. Cover pie with second round of dough, again peeling away top layer of parchment paper and using bottom layer of parchment paper to invert dough. Carefully remove second layer of parchment paper. Trim away excess dough, seal edges, moistening if necessary, and crimp or flute edge as desired. Remember that thicker, smoother edges are less likely to burn than thinner, more detailed edges. Finish and bake according to your chosen recipe.

Variation:

Pamela’s Easy Pie Crust in Food Processor. Empty 1 bag of Pamela's Gluten-Free Bread Mix into the bowl of a food processor. Do not use the enclosed yeast packet in this recipe. Add well-chilled butter cut into small pieces, and process in 1 to 3 second pulses until most of the fat is the size of small peas (10 to 30 pulses.) With machine off, drizzle surface with 4 tablespoons ice-cold water. Pulse until dough is evenly moistened and dough begins to come together. Squeeze a small amount of dough in your fingers to see if it clumps together. If not, add another tablespoon of ice-cold water and pulse again. Repeat until dough forms, using up to 8 tablespoons of ice-cold water. Do not overwork dough. When ready, dough may still be crumbly but squeezes easily together into clumps. Proceed as above for Pamela’s Easy Pie Crust by hand. Read more about rolling and handling wheat-free pie crusts in Pamela’s Tips for Making Gluten-free Pie Crusts.

Variation:

Pamela’s Non-dairy Pie Crust. For the unsalted butter, substitute 8 tablespoons of shortening and 8 tablespoons of margarine.

Variation:

Pamela’s Tender Pie Crust. To the unsalted butter add 1/4 cup vegetable shortening and reduce water to 5-6 tablespoons.