Easy Pie Crust (Gluten-Free)

This was my first gluten-free pie crust. What I liked about it was how smooth it rolled out. It was very easy to work with and I liked being able to use two sheets of wax paper instead of extra flour. It holds its shape well, and doesn't crumble easily like some other gluten-free flours. Any rips or tears are easily patched together and the buttery texture melds and shapes well. Since the filing I was using was a chiffon that you place to chill in a pre-cooked crust, I used the Joy of Cooking's generic recommendation for unfilled pie shells: 450 degrees for 12-15 minutes. I found the taste, once cooked to be crispy but slightly stale, although it does taste buttery and was therefore pretty good overall in terms of flavor. However, this could be because I left the pie crust out overnight and made the filling the next morning. With a regular pie this might fly, but it could be that in using alternative ingredients, it might require different handling. Next time, I'll be sure to refrigerate it immediately. And if I try this again, I will use something closer to the recommended temperature and time for the pumpkin pie, to see if that improves the flakiness of the crust. I used Spectrum brand organic palm oil shortening and canola oil spread (in lieu of butter) for the fat. The shortening has zero trans fats and the canola oil is a good butter alternative if you are vegan or have omitted dairy from your diet. I think coconut oil is also a great idea if you want a sweeter flavor without having to add sugar.

I've made many other gluten free baked goods (muffins, cakes, breads etc.) but this was my first foray into pie crust. I was impressed with how easy it was to make, roll out and 'patch up' although I must say it didn't need anywhere near as much patching as traditional dough. The technique of rolling between two sheets of waxed paper worked very well. It did't seem to want to brown the way a 'regular' flour crust does, so after the pie was cooked (rhubarb, fresh from the garden) I turned the broiler on for a few minutes to get that nice, golden brown look. I left out the powdered milk altogether, didn't bother substituting anything and it worked out fine.

Sounds like a recipe I'd like to try, minus the shortening. To my knowledge, shortening = trans fat, and is not something I consume.

Would love some suggestions.

Try coconut oil. It is the same consistency. I use it in all my pastries that call for oil or shortening.