I've been using your pie crust recipe for over a year now and I had to change it up because I have a nephew who cannot eat eggs so I used bob's red mill egg replacer. It made it easier to gage the moisture in the crust and made it a bit flakier I think. It was definintely easier to handle. Just an FYI. Thank you for the work you do. I truly enjoy your recipes.
What a great Video! This is almost identical to my GF pie crust except I use less butter and I roll it thinner getting 3 single crusts per batch. So fun to see this! I will have to try adding a little more butter and see how it goes. We have community pie socials twice a year and I've had many non GF people tell me it is the best crust they have ever had. A big bonus with GF crust is that it can be re-rolled without getting tough from the gluten. I like to decorate with lattice, cutouts and color from natural powders. (beet root, turmeric, blue butterfly pea flower, matcha tea) It is easier than it looks!
Thanks for your generous sharing and expertise in gluten free baking, it's really kind of you. I've learned to bake gluten-free since discovering I was very intolerant about 12 years ago. Your croissant, cinnamon rolls and brea made me interested in watching many more of your videos and they're great. Can't wait to try them soon!
I made this yesterday. Thank you so much for step by step instructions. It was the best gluten free pie crust I have made. It was better than any my husband had tried to make too and he grew up making pie crusts a lot more than I ever did. It was so delicious and my family ate the whole apple pie in 1 and a half days. 😃
Your videos are terrific! I mixed up your all purpose blend to make the cream pumpkin muffins which my family loved and now I’m going to make this crust for a cherry pie. Thank you, for sharing your recipes because they have enriched my gf baking!💕
Awesome instructions and a generous pie crust 😊Thanks for the video. Just got the arrowroot for Victoria's flour today...what perfect timing. Don't subscribe to many channels, but yes to you😊😊😊
Hi Kim. As always, a fantastic video. Your research and cooking and baking and videos have allowed so many Celiacs (my hubby included) to eat foods they thought were forever gone. I'm going to try this pie crust. (I keep two big rubbermaid containers of your two flour mixes always on hand.) So - I have canned many jars of Apple Pie Filling. To thicken it, you have to use the cook type Clear Jel modified food starch. (No flour, corn starch or other thickeners are safe for canning.) Anyways I use the Hoosier Hill Farm Clear Jel and it states in small letters on the back which I have just discovered, "packaged in a facility shared by dairy, soy, peanut and wheat products". Speaking as a Celiac, would YOU use this thickener for yourself? Or should I give away all that apple pie filling? I made some of your perfect vanilla cupcakes with this apple pie filling in the bottom of the cake cups and a scoop of the batter. They were awesome, just like his Mom used to make. He doesn't get any symptoms if he eats wheat. But I'll give the filling away if you think I should. I hope you can answer this. We're only seven months into the Celiac journey so we're still learning.
Hi there! Probably what I would do is contact the company and ask them directly what their manufacturing processes are. As an example, I always use Now Foods whey protein isolate and they have the same disclaimer on their container. But when I went online to check out their manufacturing procedures, they take extensive care and have washable facilities that are washed and sterilized floor to ceiling. If I ingest one crumb of gluten, I suffer from severe symptoms and I've been using this brand since I was diagnosed 12 years ago and haven't had one single episode so I feel very safe using it. I can't recommend either way for your husband, but contacting Hoosier Hill Farm would be my first step. I tried looking at their website but they didn't have info about the manufacturing process, so you would need to contact them. I hope this helps :)
@@LetThemEatGlutenFreeCake Thank you so much for your help! I wrote to Hoosier Hill Farm yesterday and still have not heard anything. But I did find another brand of the same thing that specifically states "Gluten-Free" on the package so I bought some and am going with that. I'm going to give the other twenty jars of the pie filling away to my son/daughter-in-law and a few other relatives. Better to be safe than sorry. Thanks again for your help - I certainly learn a lot from you!!! ps - we just finished lunch of your gf buttermilk waffles. We can't get over how good they are!
Hi Kim, thank you as always for sharing your hard won expertise with us! I’m super interested in a hot water pastry substitute. Would this work for pasties? And would you ever consider developing a hot water pastry? Huge fan ❤
Awe, thank you so much! I haven't tried a hot water pastry yet, but I'd like to one of these days. I've seen them on the Great British Baking Show and was very intrigued. This would probably work for pasties (according to my mom, who grew up eating them in Minnesota).
It prevents the butter / shortening melting into the flour. If it did this the pastry wouldn’t be flaky. Iced water and very cold butter also retards the gluten in wheat flour activating (great for bread, terrible for pastry). Obviously that’s not applicable here.
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I've been using your pie crust recipe for over a year now and I had to change it up because I have a nephew who cannot eat eggs so I used bob's red mill egg replacer. It made it easier to gage the moisture in the crust and made it a bit flakier I think. It was definintely easier to handle. Just an FYI. Thank you for the work you do. I truly enjoy your recipes.
That's great to know, thank you!!!!
fellow egg-free person here - do you add the egg replacer directly to the dry ingredients or mix it with water before using?
You have the best recipes of anyone on the internet. Keep up the good work! You're amazing!
Wow, thank you so much 🥰🥰🥰
What a great Video! This is almost identical to my GF pie crust except I use less butter and I roll it thinner getting 3 single crusts per batch. So fun to see this! I will have to try adding a little more butter and see how it goes. We have community pie socials twice a year and I've had many non GF people tell me it is the best crust they have ever had. A big bonus with GF crust is that it can be re-rolled without getting tough from the gluten. I like to decorate with lattice, cutouts and color from natural powders. (beet root, turmeric, blue butterfly pea flower, matcha tea) It is easier than it looks!
Thanks for your generous sharing and expertise in gluten free baking, it's really kind of you. I've learned to bake gluten-free since discovering I was very intolerant about 12 years ago. Your croissant, cinnamon rolls and brea made me interested in watching many more of your videos and they're great. Can't wait to try them soon!
Awe, it's my pleasure to share what I learn in my gluten-free journey 🥰
I made this yesterday. Thank you so much for step by step instructions. It was the best gluten free pie crust I have made. It was better than any my husband had tried to make too and he grew up making pie crusts a lot more than I ever did.
It was so delicious and my family ate the whole apple pie in 1 and a half days. 😃
Awe, that's awesome! So glad y'all enjoyed it :)
I’m in charge of Desserts this thanksgiving! Thank you ma’am! this will do nicely for this holiday.
Love the make ahead and freeze it suggestion!! Happy Pie 🥧 Season! 🧡
Beautiful, I love your recipes! Thank you!❤
@@kathartzell4856 me too! She should write a cookbook
Awe, thank you! My pleasure 🥰
omg perfect timing- Making this for apple pie tonight! Thank you!
Hope you enjoy!
Your videos are terrific! I mixed up your all purpose blend to make the cream pumpkin muffins which my family loved and now I’m going to make this crust for a cherry pie. Thank you, for sharing your recipes because they have enriched my gf baking!💕
Awe, it's my pleasure 🥰
What a great video! Thank you!
Glad you enjoyed it!
Awesome instructions and a generous pie crust 😊Thanks for the video. Just got the arrowroot for Victoria's flour today...what perfect timing. Don't subscribe to many channels, but yes to you😊😊😊
Awe, thank you so much! I hope you enjoy my channel and recipes 🥰
Hi Kim. As always, a fantastic video. Your research and cooking and baking and videos have allowed so many Celiacs (my hubby included) to eat foods they thought were forever gone. I'm going to try this pie crust. (I keep two big rubbermaid containers of your two flour mixes always on hand.) So - I have canned many jars of Apple Pie Filling. To thicken it, you have to use the cook type Clear Jel modified food starch. (No flour, corn starch or other thickeners are safe for canning.) Anyways I use the Hoosier Hill Farm Clear Jel and it states in small letters on the back which I have just discovered, "packaged in a facility shared by dairy, soy, peanut and wheat products". Speaking as a Celiac, would YOU use this thickener for yourself? Or should I give away all that apple pie filling? I made some of your perfect vanilla cupcakes with this apple pie filling in the bottom of the cake cups and a scoop of the batter. They were awesome, just like his Mom used to make. He doesn't get any symptoms if he eats wheat. But I'll give the filling away if you think I should. I hope you can answer this. We're only seven months into the Celiac journey so we're still learning.
Hi there! Probably what I would do is contact the company and ask them directly what their manufacturing processes are. As an example, I always use Now Foods whey protein isolate and they have the same disclaimer on their container. But when I went online to check out their manufacturing procedures, they take extensive care and have washable facilities that are washed and sterilized floor to ceiling. If I ingest one crumb of gluten, I suffer from severe symptoms and I've been using this brand since I was diagnosed 12 years ago and haven't had one single episode so I feel very safe using it. I can't recommend either way for your husband, but contacting Hoosier Hill Farm would be my first step. I tried looking at their website but they didn't have info about the manufacturing process, so you would need to contact them. I hope this helps :)
@@LetThemEatGlutenFreeCake Thank you so much for your help! I wrote to Hoosier Hill Farm yesterday and still have not heard anything. But I did find another brand of the same thing that specifically states "Gluten-Free" on the package so I bought some and am going with that. I'm going to give the other twenty jars of the pie filling away to my son/daughter-in-law and a few other relatives. Better to be safe than sorry. Thanks again for your help - I certainly learn a lot from you!!! ps - we just finished lunch of your gf buttermilk waffles. We can't get over how good they are!
Hi Kim, thank you as always for sharing your hard won expertise with us! I’m super interested in a hot water pastry substitute. Would this work for pasties? And would you ever consider developing a hot water pastry? Huge fan ❤
Awe, thank you so much! I haven't tried a hot water pastry yet, but I'd like to one of these days. I've seen them on the Great British Baking Show and was very intrigued. This would probably work for pasties (according to my mom, who grew up eating them in Minnesota).
Do you have a cookbook for sale? I would sure buy it!
Awe, thank you so much! I don't at this time. Maybe one day?
Watching your sandwich bread recipe and I always wonder how long is overnight in regards to leaving the dough in the fridge?
I would say at least 6 hours or more.
What is the purpose of using super cold water
It prevents the butter / shortening melting into the flour. If it did this the pastry wouldn’t be flaky.
Iced water and very cold butter also retards the gluten in wheat flour activating (great for bread, terrible for pastry).
Obviously that’s not applicable here.
I can't use eggs
It will work without eggs, but might be harder to roll out.