A growing number of people are being diagnosed with celiac disease, gluten intolerance, and wheat allergy. They might have thought they would never be able to enjoy a piece of holiday pie again but CIA Professor Richard Coppedge, Jr., a Certified Master Baker (CMB), developed special recipes and specific approaches that will enable anyone to make gluten-free pie dough.
The following recipe for pie crust will become a gluten-free staple that can be used again and again for holiday favorites such as pumpkin and apple pie. The crust also works well for savories such as quiche and Beef Wellington.
"The recipe does require combining different flour blends, but once you've done that, the fat and the flours are cut together as you would in a typical pie dough recipe," says Chef Coppedge. "The result is a dough that can be worked almost like regular, wheat-based dough." The creation of special flour blends to create gluten-free baked goods is something that Chef Coppedge pioneered, and now teaches to home cooks on weekends as part of his gluten-free baking classes offered throughout the year.
Since there is no gluten to help maintain its structure, the gluten-free pie dough is more fragile. Nevertheless, it will roll out easily on a dusted surface and does not require using sheets of plastic or parchment to prevent sticking; however, you can use them if you prefer.
You can find all of Chef Coppedge's recipes to prepare gluten-free pie crust, moist cakes, tender muffins, or chewy brownies in his book, Gluten-Free Baking with The Culinary Institute of America (2008, Adams Media).
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Nutritional Information per 1 slice serving: 293 calories, 11g total fat, 7g protein, 150mg sodium, 44g total carbohydrate, 2g dietary fiber