Enjoy a Light Summer Dessert–a Single Crust Pie

I keep working on my skill at making pies.  As for everyone, it’s the crust that makes pie a challenge for me.  So I keep practicing, and I really enjoy practicing with single crust pies.  I have been told that only practice will let me learn how to make that melt-in-your mouth, flaky piecrust.

Since we tend to eat lighter in the summer, I find that single crust pies are just what we want for a treat.  And I’m honing my skill each time I do this.  I have found that our gluten-free flour works perfectly in this recipe.  Perhaps you will want to start now working on piecrusts so you have the skill by holiday time!

A Single Piecrust
  • 1 cup Baking Free™ gluten-free all purpose flour (for best results weigh flour, 1 cup=124 g)
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 3 tablespoons unsalted butter (very cold and cut into small pieces)
  • 2 tablespoons shortening (very cold and cut into small pieces)
  • 2-3 tablespoons very cold water
  • egg wash (1 egg + 1 tablespoon water whisked together to brush on crust)
  1. In a food processor, whisk together the dry ingredients by pulsing just a couple of times.
  2. Cut the butter and shortening into small pieces and add to the food processor bowl all at once. Pulse a couple of times, until a coarse meal is formed.
  3. Through the tube add the cold water 1 tablespoon at a time until it forms a ball. Add enough liquid to have a wet but not sticky ball of dough. This takes seconds when running the food processor!
  4. Wrap ball of dough in plastic and let rest on counter for 30 minutes.
  5. Roll dough on a lightly dusted surface. I roll on a sheet of plastic wrap (that adheres to the counter) dusted with flour or between parchment papers. This makes it easier to transfer the pie crust to the pan when ready. Once it is rolled out invert your pie pan over the dough and cut around the pan leaving about 2 inches extra all the way around.
  6. Remove any extra dough. Lift up the plastic wrap and gently turn over to place the crust into the pie pan. Fold in extra dough and make edging with fingers or fork.
  7. Single piecrusts are usually baked before the filling is put into it. To bake, prick bottom and sides with a fork. Brush bottom and sides with about half of the egg wash. Line with a piece of foil and a layer of dried beans, rice or pie weights.
  8. Place in oven at 400 degrees F. for about 15 minutes. Watch closely--if the edges begin to brown too much, cover them with strips of foil.
  9. After 15 minutes, lower temperature in oven to 375 degrees, remove the foil and the beans/weights. Add filling at this point if the filling requires to be baked in the shell (quiche--pumpkin) or finish baking the pie crust if you are using a cold filling.
  10. To finish baking the piecrust, spread the remaining egg wash over the bottom and sides. Bake for an additional 30 minutes, watching closely. Again, if the edges of the piecrust are browning too quickly, cover them with strips of foil.
  11. Remove from oven and allow the crust to cool before filling with cold filling--jello, fruit or pudding.