|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Perfect Gluten Free Pie Crust
So, I've been trying to perfect my pie crust for the past year. Just this week I think I've made 5 pies-I'm starting to have trouble breathing! Anyways, it's an adapted recipe from glutenfreegirl.blogspot.com and I've finally perfected it and am ready to share it with you. Before reading this recipe though, just know that you don't have to have a food processor. I prefer a food processor and I think it's much easier, but if you don't have one you can mix the dry ingredients together with a whisk and then cut in the butter with a fork or pastry cutter-this will take you several minutes. This recipe may seem hard, but really it isn't, so give it a try.
Including the fridge time, this recipe takes me approximately 45-55 minutes. Makes 2 pie crusts. 1 1/2 C blanched almond flour 1 C cornstarch or tapioca flour 1/2 tsp. salt 2 tsp. xanthan gum 1/4 tsp. guar gum 1 tbsp sugar 1 cold egg 3-4 tbsp. ice cold water   1. Place the the blanched almond flour, oat flour, cornstarch, xanthan gum, guar gum, salt, and sugar in a food processor and pulse several times to combine.   2. Cut the butter into small pieces, add to the flours, and pulse several times until it looks like the picture above-sandy with small pebbles in it. 3. In a small bowl, whisk together a cold egg and 1 Tbsp. ice cold water. Drizzle into the flour mixture and pulse several more times.  4. Now, add in 1 more Tbsp. of cold water and pulse until combined. When you form your dough into a ball (you can just take out a palm full to test) it should hold it's shape but not be too wet. In other words, if you press on it, it should leave an indention but not leave your finger wet. Add in 1 Tbsp. water at a time until you reach the right consistency. I usually add 2-3 Tbsp.  5. Separate your dough into 2 pieces (this makes 2 pie crusts), place in a plastic bag, and refrigerate at least 15 minutes. Clean the kitchen, do a load of laundry, have a drink... 6. Now, take out one of the pie crusts and roll out between 2 pieces of well greased parchment paper. You can also sprinkle with some gluten free flour. Start in the middle and work out. 7. Flip the pie crust over so the bottom piece of parchment paper is in top and the top piece is on the bottom. I guess you don't have to do this, but for some reason it seems like the dough comes off the parchment paper better if you flip it over.  8.Carefully, pull the top piece of paper off. Then, turn the crust over a greased pie pan (the parchment on top and the crust on bottom) and carefully remove the parchment paper letting the crust fall into the pie pan. Now, I have never had my crust come off perfect. So just do the best you can, patch up the holes, and press it in with your fingers and the palm of your hands. Apply any decorative effects. Just so you know, this step takes me forever. 9. Place in the refrigerator, uncovered, while you make the filling-at least 15 minutes, then bake as directed. If the edges start to brown too fast just cover them with foil, but I don't usually have this problem. 
related searches : Perfect
|
||||||||||||||||||||||||||||||||||||||
Gluten Free Pie Crust
Related recipes
(1 vote)
(1 vote)
Recipes
Questions answers