So, you’ve gotten a gluten-free pressed pie crust from the Little Aussie Bakery! But now what? Follow these simple instructions to get on your way to making delicious, homemade gluten-free pies in no time!
First, decide what kind of pie you’re going to make! For certain types of pies, you can fill the unbaked crust with your ingredients and bake everything together as one. This works best for savory pies, like our Aussie lamb pie. If your recipe calls for a raw crust (not pre-baked), simply fill the crust and follow the baking instructions given in the recipe.
Other types of pies require a method called “blind baking,” where you must bake the crust separately for a short time before adding the filling and baking again. This method is great for fruit pies, because the pre-baking firms the crust and prevents it from going soggy. It’s also great for pudding, custard, or cream pies that don’t get baked once the filling is in place. If your recipe calls for blind-baking or pre-baking, follow these instructions for the perfect gluten-free pie:
- If the pie crust is still frozen, thaw it out on the counter for about 15 minutes.
- Puncture the sides and bottom of the uncooked crust with a knife or fork. This will prevent bubbles from forming as the crust bakes.
- Put the crust on the rack in the center of the oven.
- Bake in a preheated 400° F for about 10 minutes or until it becomes golden brown in color.
- Cool the pie crust completely.
- Fill and bake according to your pie recipe. Why not try this one?
- Enjoy! Happy Baking!
For pies that are filled when the dough is raw, like fruit pies, place a pizza stone in the oven as you preheat it. Once the oven and stone are nice and hot, put the filled pie right on the stone. The high heat on the bottom of the crust keeps it crisp.