Discover the secrets to achieving both a visually stunning and delectable pie crust that caters to dietary preferences without compromising on taste or aesthetics. Watch my video instructions here! I promise that you CAN do this and that each fluted slice will be the perfect blend of creativity and dietary consciousness.
The holiday season is a time for indulging in delightful treats that warm the heart and bring joy to every gathering. If you’re looking to elevate your festive dessert spread, our Cherry Cranberry Pie Filling on our Gluten Free Eggless Crust is a must-try. This delightful fusion of sweet cherries and tart cranberries creates a symphony of flavours that captures the essence of the holidays. Let’s dive into the magic of this festive pie filling and get ready to spread some holiday cheer!
TRY my GLUTEN FREE PIE CRUST - YOU'LL LOVE IT!
I promise you’re going to fall in love with this easy flakey pie crust recipe that has a rich buttery flavour! With just 7 natural simple ingredients (NO SHORTENING HERE) this pie crust is not only free of gluten and eggs but also bursting with flavour and flakiness. With a vegan (dairy free) option, I hope absolutely everyone can enjoy an irresistible pie this holiday season!
We included Amazon affiliate links below to our favourite tools for making pie dough!
watch me FLUTE THE EDGE OF MY PIE CRUST (video)
Watch me flute the edge of my go-to pie crust recipe. I hope that no matter what your dietary needs, you can now create a gorgeous pie that you can be proud to serve to your family or for a special occasion!
If you enjoyed this How to Flute a Pie Crust Edge video tutorial, please check out all of our videos on our Youtube Channel. If you subscribe to our channel you will be the first to know when we post a new video!
INSTRUCTIONS
Fluting a pie crust is the decorative crimping or pinching of the edges of the crust to create a visually appealing, inviting and traditional finish. Enjoy the process and the beautiful result! Here’s a step-by-step guide on how to flute a pie crust.
Prepare the Pie Crust:
- Roll out your pie crust dough and carefully transfer it to your pie dish. Cover dough with plastic wrap and smooth edges using the edge of your hand to create a smooth circle of dough or trim any excess dough hanging over the edges, leaving about a 3/4 to 1-inch overhang.
Fold and Tuck:
- Fold the excess dough under itself, creating a thicker border around the rim of the pie dish. This will form the base for your fluting.
Fluting Techniques:
- Hold your thumb and index finger together in a pinching motion.
- Place your fingers on the inside edge of the crust and use a knuckle on the other hand to push the dough between your pinched fingers outward, creating a fluted pattern.
- Repeat this motion around the entire edge of the pie crust.
Fork Fluting:
- Use a fork to press down gently on the folded edge of the pie crust. This creates a simple and classic fluted pattern.
- Press the tines of the fork perpendicular to the edge of the crust at regular intervals.
Paring Knife Fluting:
- Use a small paring knife to make small, diagonal cuts into the edge of the dough. This creates a more intricate and decorative fluted pattern.
- Make sure the cuts are evenly spaced around the entire edge.
Eggless Wash (Optional):
- For a golden and shiny finish, you can brush the fluted edge with an “eggless” wash. To make an eggless wash, simple whisk aquafaba (liquid from a can of chickpeas) until slightly fluffy and brush it lightly over the exposed crust.
Bake as Directed:
- Follow your pie recipe for baking instructions. The fluted edges will hold their shape during baking and add a lovely touch to your finished pie.
tips:
- Work with chilled dough: Fluting is easier when the dough is cold, so if the crust becomes too soft or sticky, return it to the refrigerator for a short while.
- Be consistent: Try to maintain a consistent pattern around the entire edge for a polished look.
- Experiment: Feel free to experiment with different fluting techniques to find the style that suits your pie and personal preference.
want to take your pie to the next level?...
Add a beautiful lattice top! It’s easy to do even with my more delicate gluten free, egg free pie crust! Learn how here!
Tips for Rolling out the Dough
Once chilled, place the dough either between two sheets of parchment paper, or my preferred method, on one piece of parchment and cover with plastic wrap. The dough will seem very hard once removed from the fridge, it will slightly soften. Just let it rest covered for 5 minutes.
Roll it out to your desired thickness or until your dough is about a 12″ diameter circle (This is the perfect size for my 10″ ceramic pie dish.
Don’t be discouraged if the dough seems to crack at points; simply patch it together as you go by gently massaging with your fingers (on top of plastic wrap). Avoid touching the dough directly with your hands at this point as it may stick a bit.
Tips for Transferring the Dough to a pie plate
WATCH MY HOW TO VIDEO HERE!
Carefully lift rolled out pie dough on parchment paper and invert the crust into your pie pan. Gently lift the edges to allow the sides to fall into place. Don’t stretch the dough. Gently press it into place, patching any cracks or tears with your fingers.
Fold over the edge back under itself to create a lovely straight, smooth edge (no waste this way). Alternately, use kitchen scissors to trim the excess dough around the edges leaving a straight edge about 1/2″ to 3/4″ overhang. Save any excess dough to use for lattice top if your making one or even to cut out shapes with a cookie cutter to dress up your pie.
recipes to try with a fluted pie crust
I am working hard to get all of my families favourite pie recipes added to my website. Coming soon you’ll find links to:
- Cherry Cranberry Spice Pie – a tasty twist on a classic original
- How to make a lattice top for your pie – it is so easy!
- Classic Apple & Cinnamon Pie
- Chicken Pot Pie
- Veggie Coconut Curry Pie
- Mini pies for a hot lunch
Make your favourite pie Gluten Free this holiday season!
BRING THE PERFECT DESSERT!
If you are heading to a loved ones for the holidays, and have someone living with dietary restrictions, they will be absolutely tickled! Just this small effort will truly mean the world to your loved one, the perfect gift!
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I hope you found this how to guide helpful and you’ll bake a gorgeous pie with a fluted edge soon! It is possible to make gluten free egg free pies look as gorgeous as their wheat containing counterparts!
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Easy Gluten Free Pie Crust Recipe
Equipment Needed
- 1 Food Processor recommended but can use a pastry cutter
- Plastic Wrap
- 1 Air Tight Container
- 1 Rolling Pin *if making pie
- 1 Pie Plate *if making pie
INGREDIENTS
- 160 g Sweet Rice Flour
- 147 g Sorghum Flour aka Jowar Flour
- 80 g Tapioca Starch aka Tapioca Starch
- ¾ tsp Sea Salt
- 1 ½ tsp Cane Sugar
- 267 g Cold Unsalted Butter, cubed *see notes for dairy free & vegan
- 110 mL Aquafaba, cold
- 1 seeds Vanilla Bean, seeds from *optional
INSTRUCTIONS
Step 1: Mix the Dry Ingredients
- Measure all dry ingredients directly into bowl of food processor. If using vanilla beans, rub them into sugar before adding.160 g Sweet Rice Flour, 147 g Sorghum Flour, 80 g Tapioca Starch, 3/4 tsp Sea Salt, 1 1/2 tsp Cane Sugar
- Pulse on high 5-6 times
Step 2: Incorporate the fats
- Add cubbed cold butter (or cubbed cold, solid coconut oil) into food processor & pulse 7-10 times until fat has broken down into pea sized pieces. DON'T mix more than needed.
Step 3: Bringing it together
- Drizzle cold aquafaba over the mixture directly into the food processor. Pulse 20-25x until the dough JUST starts to come together. You want it to be moist enough to form a ball but not too sticky. Test by pinching a piece of dough and if it comes together then it is done! Do NOT over mix. See note post above for more details and pictures.
Step 4: Forming the dough
- Transfer the dough onto a piece of parchment paper or a stone countertop and gently press it into a ball. Make sure to RESIST THE URGE TO CONTINUE KNEEDING. Just need to bring the dough together, it should not be smooth.
- Flatten each piece into a disc, wrap it in plastic wrap, and refrigerate for 1 hour. Don't skip this step.
- Split the dough depending on what type of pie crust you're making:Single Crust: 2 equal pieces (makes 2 crusts). Crust with lattice top: Cut into 2 pieces - 1 slightly larger piece for the base and 1 slightly smaller piece for the lattice top.Double Crust: 2 equal pieces.
- You're ready to use this lovely pie crust for to bake your favourite pie!
Video
Notes
- Use Coconut Oil to replace the cold cubbed butter. Please watch my video above for an easy tip to help keep your coconut oil solid and easy to use for this recipe!
Nutrition
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