Gluten-Free Pie Crust

PPie Crust (1)

P-I-E

Whether it is apple, cherry, pecan, mincemeat, or that pesky irrational 3.14(…blah blah blah) pie is important. Without it we would have Lucille Ball getting “cupcaked” in the face and a State Fair with much less messy “cookie” eating contests. Pie is important. Pie is glorious. Pie is the perfect mixture of pastry and fruits, nuts, and whatever the heck is in mincemeat. To go without pie would be a shame. To eat a soggy, tasteless, gluten-free pie would be criminal. But we will hold off pressing charges because up until now, the world has never had our no-fail, perfectly flaky, gluten-free pie crust. Now that we have given you the recipe, there will be no leniency.

Perfect pie dough has just the right balance of tenderness and structure. Tender dough comes from fat. In this case we use an all-butter dough. By adding yogurt and xanthan gum we were able to beef up the structure of the dough. (This is what ALWAYS seems to be lacking in store-bought, gluten-free pie dough.) The vinegar in the crust makes sure that the dough remains flaky and light when baked.

To demonstrate the beauty of this gluten-free pie crust we decided to make our favorite, Rhubarb Pie. We were lucky because Rhubarb was just coming into season and it was beautifully tart. This recipe is easily adaptable for double crust. Just double it!

We hope you experiment with this crust! Use your favorite filling and surprise everyone with your pie-ing abilities. But please, do us a favor and do not make mincemeat pie….that would just be mean.

Ciao for now!

V & K

PPie Crust (2)

Flaky Gluten-Free Pie Dough
makes 1-9 inch pie

2- 1/2 tbsp ice water
1-1/2 tbsp unsweetened yogurt
1-1/2 tsp white vinegar
6-1/2 oz gluten-free flour blend 1-1/2 tsp sugar
3/4 tsp salt
1/4 tsp xanthan gum
8 tbsp unsalted butter, cut into pieces and frozen for 10 minutes

Directions

Process the flour, sugar, salt, and xanthan gum together in the food processor until combined. Add in the butter and process until the butter is the size of peas.

Stir together the ice water, yogurt, and vinegar. Add this mixture over the flour and butter and pulse until the dough comes together.

Place the dough onto a sheet of plastic wrap. Flatten into a disk and wrap tightly in plastic wrap. Refrigerate for 1 hour. (Dough can be wrapped very tightly in plastic and refrigerated for up to 2 days).

Making the Pie Crust

Remove the dough from the refrigerator at least 15 minutes before rolling. Roll the pie dough between two sheets of plastic. Remove the top sheet and turn the dough out over a 9 inch pie plate.

Slowly ease the other piece of plastic off the dough. Trip the excess dough from the sides of the plate. Either tuck the overhanging dough under the rim or create a pretty design by pinching the edges of the crust.

Wrap the crust loosely in plastic wrap and place in the freezer for at least 15 minutes, up to 1 hour.

For a recipe that calls for a partially baked crust, place the chilled pie crust in a 375 degree oven for 20-25 minutes or until light brown. Do not put weights on this crust because it doesn’t puff up while baking. (Yay!)

PPie Crust (4)

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