Thanks so much for the detail. I've made crusts for years but you solved a bunch of the questions I've had. :) This was awesome. Would be wonderful if you had the recipe below! I made up my own GF flour and it worked well, other than that I think I put in too much xanthin gum, Bit hard, but YUMMY. Thank you SO much.
i am so glad someone's making gluten free recipes, my wife has celiacs disease and ive been searching for gluten free recipes to bring some variety to her diet i never thought id find one for pie tho lol
Hi! Thanks for watching and for taking time to leave a note! Always love to hear from viewers 😊 Yes! I’ll plan to include more GF recipes (or instructions for making a recipe GF) in my upcoming videos. Please stay tuned for more new recipes soon 👍🏻My best, Marie
Hello! Thanks so much for watching and for the request! I do have a pumpkin roll recipe! Let me see if I can get it posted next week … please let me know if you need anything else. Always happy to help! ❤️, Marie
Prick crust before any baking. Spray backside of foil, fill with pie weights (worth their weight in gold 😉) 425° 10 minutes with weights, 10 minutes without weights 😊
Marie, you’re brilliant! Pie pan a great idea💡I’m assuming I can use the same recipe using all purpose flour? A beautiful pie crust!! Great tutorial! Mandy from Tucson 🌵
Hi Mandy! Thanks for watching! Yes the pie pan has been such a winner! ⭐️ You can use the same recipe with AP flour but I would omit the sour cream. (I tried it with AP flour and it was a bit too wet with the sour cream added. I could probably adjust water to fit with sour cream for AP flour but haven’t done that yet 😅). The apple cider vinegar is great with either AP or GF flour. And all the other concepts and instructions apply 👍🏻 Thanks again for watching and for leaving a comment 🥰 We have more fun pie tutorials coming soon! ❤️, Marie P.S. Yes I am a two time Texas graduate so we bleed orange over here! 🤘🏻🤘🏻🤘🏻🏈🏈🏈🏈 But yes we can definitely still be friends! 😁
This looks beautiful and I love that you took the time to explain the texture we’re looking for with each step. I think it will help my confidence 😅. I had to go gluten free last year and still haven’t tried to do a pie crust! Do you have advice yet for using this for a baked filling like pumpkin or fruit pie? No blind baking? When I make gf cookies it seems like the timing is all over the place.
Hi Emily! Thanks so much for your note! For pumpkin or fruit, I don’t blind bake the crust. I just follow my recipes (both on my website) as far as cook temp and time. Here’s a link to pumpkin: mariesaba.com/recipes/classic-pumpkin-pie/ The key is to keep your crust as cold as possible until you add the filling and then quickly put it in the oven. You don’t want the crust to sit there warming up and soaking in juices. Hope that helps! Let me know if you have any other questions- happy to help! ❤️, Marie
Hi Maria! You are my absolute favorite baker! May I please ask; when you got to the step where you had the dough on the press and seal "paper", could this also maybe be done in a big ziplock??
Hi! Thanks for watching! So glad you’re enjoying the videos 😊 My first choice would be Saran Wrap (just basic plastic wrap, but if you don’t have that yes I think a ziplock bag should work. Use your hands to shape it into a disc for easy rolling. Hope that helps ❤️, Marie
I was wondering about putting your pie crust straight from the freezer to the oven...any problems with cracking the glass plate? Thanks for the GF recipe! More GF recipes would be appreciated.
Hi Marie how are you , I’m in a low carb diet gluten free flour is a low carb flour? Can I use monk fruit sweetener? And lastly do you have a video for a low carb filling ? Thank you so much and more power to your channel
Marie, how would I use this to make an apple or rhubarb pie? Something with a lattice top? I'm thinking I would have to par cook the filling as I wouldn't be looking to bake the entire crust now, just the top.
Hi Andy! Great questions! This video on apple pie should help: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xIk8keeugHA.htmlsi=qw13cZhTMYGsNz-C If you have other questions just let me know. Happy to help! - Marie
Mine was a crumbled, cracked all over mess when I rolled it out.? Tried several times to redo it. I have two more in the freezer and I don’t see having the courage to try again! I tried to work it back together as I went but it just fell apart every time I tried to roll it. I used monk fruit instead of sugar, is that a problem?
Hi Claudia! For strawberry rhubarb you can do a lattice top with a second crust (check my apple pie video), or a crumb topping is even easier (check my Dutch apple pie or apple crisp videos). Let me know if you need links. Thanks for watching ❤️, Marie
Hi Patti! Thanks for watching 🥰 Here’s a link to my apron: amzn.to/3Hc3pHa I have it in coral and gray as well. Happy with all three! Let me know if you need anything else ❤️, Marie
I would like to suggest you supply a written version of your recipe somewhere. I have had to come back to my room to look at the recipe a couple of times, my memory not being the greatest. It's only six ingredients, why not just type them?
Hi! Thanks for watching! Yes, I completely agree. I always hope viewers refer to my written recipes because sometimes I forget to say something on the video. Written recipe is always the safest way to go 😅 I have all (or almost all) of my recipes on my website MarieSaba.com. Here is a link to this pie crust: mariesaba.com/recipes/gluten-free-pie-crust/ Here is a printable version as well: mariesaba.com/wp-content/uploads/2023/11/Gluten-Free-Pie-Crust-1.pdf These links should be in the description box but sometimes I forget! I’ll double check 🤪 And you can always comment or email me if you need something. I’m happy to help. Thanks again for your feedback ❤️, Marie
Everything turned out well putting the crust dough together, but when I was rolling it out it turned out too thin and too small for my pie Pan. I have a 9 and a 1/2 inch 1 and I don't like that particular pie Pan
