This further flaky gluten free pie crust is made with bitter cream and rolls out superbly. You may have the proper recipe for pie crust in your baking toolbox. It is proper right here!
Earlier than cookie season comes pie season. That signifies that we’d like gentle and further flaky gluten free pie crust, and loads of it. Truly, pie season is admittedly any season. Within the summertime, we make pies with summer time berries and stone fruits. Within the fall and winter, it is all about apple pie, and perhaps a pecan pie or two.
Why that is the perfect gluten free pie crust recipe ever
For years and years (and years), I might used one other recipe that does not name for bitter cream nearly solely for single and double crust pies alike. And it is nonetheless certainly one of my favorites. However this further flaky one?
This excellent pie crust is giving my common gluten free pastry crust a run for its cash. It rolls out so superbly and is simply effortlessly flaky. Like all pastry-baking, you simply should you should definitely preserve every part chilly chilly chilly whilst you’re working with it.
My hope is that you just by no means really feel like you need to purchase a pre-made crust. Have you ever ever tried a kind of? They’re simply lower than our requirements. 🙂
Making an additional flaky gluten free pie crust
My fundamental ideas of flaky pastry-making stay the identical. Start with comparatively giant chunks of butter (no pea-sized bits, please!), coat them in dry components after which flatten them between your thumb and forefinger.
That method, when the butter melts a bit as you are working with the pastry, it’s going to agency again up if you chill the formed pastry. This time, although, quite than utilizing ice water to deliver the dough collectively, it is bitter cream. Bitter cream provides a tenderness to the dough that’s like nothing else.
Remember to raise the pie crust up and into the underside and sides of the pie plate quite than trying to stretch it. That’ll preserve it from shrinking throughout baking.
Should you’re a visible learner, I’ve created a how-to video to assist present each stage of pie-crust making. It is proper above the recipe itself.
The key is within the bitter cream
I’ve included directions for parbaking the crust, however your gluten free pie recipe could or could not require that step. Additional tender and further flaky?
That is proper. Thanks, bitter cream! Whether or not you are already planning your gluten free Thanksgiving, or nonetheless baking up the perfect of summer time’s stone fruits, you’ll be able to fill this beautiful crust with all of your favorites.
Gluten free pie crust: substitutions
Gluten free, dairy free crust
I usually get requested about making this further flaky gluten free pie crust dairy free. My first and greatest suggestion is as an alternative to make use of my recipe for a basic pie crust, and change the butter with butter-flavored Spectrum nonhydrogenated vegetable shortening. It is a a lot simpler swap, and that may be a really pretty pie crust.
Ensure your all objective gluten free flour mix is dairy-free, as properly, if you are going to make that recipe dairy-free. I like to recommend my Higher Than Cup4Cup mix in pastries like pie crust, which incorporates milk powder, so you should definitely use coconut milk powder to make the mix dairy-free.
However if you would like to stay with this recipe, I might strive the identical swap for butter, and check out changing the bitter cream with both Greek-style (strained and thickened) plain nondairy yogurt, or nondairy bitter cream. I’ve not tried that swap, although, so you may should experiment!
Gluten free, vegan crust
The one animal merchandise on this or the opposite pie crust recipe are these derived from dairy. Since there is not any meat and no eggs, should you comply with the directions for making this recipe dairy-free, it’s going to even be vegan.
FAQs
Is pie crust gluten free?
No! Pie crust just isn’t gluten free, except, like this recipe it’s made to be gluten free. You need to use gluten free flour, not typical wheat flour, and stability the opposite components accordingly.
How does an additional flaky gluten free pie crust really style?
Gluten free pie crust, when made with the precise components, proper recipe, and the precise approach, tastes gentle and flaky, however tender and by no means dry. It enhances each filling, similar to the perfect pastry crusts do!
What is the secret to an additional flaky crust?
The key to an additional flaky gluten free pie crust is including a little bit of chilly bitter cream to the combination. That helps create some further tenderness with out compromising any of the layered flakiness.
Why is it vital to maintain pastry components chilly?
All pastries must be made with chilly components, and pie crust isn’t any exception. The chilly components, particularly the fats (normally butter, however generally lard or strong coconut oil or shortening) increase once they hit the warmth of the preheated oven and push out the encompassing dry components, creating these flaky, crispy layers all of us love.
What’s the perfect gluten free flour for pie crust?
The very best gluten free flour for flaky pie crust is a model of our gluten free pastry flour, which has some milk powder and a few further cornstarch for lightness and tenderness.
Can I take advantage of a meals processor or stand mixer for this recipe?
I do not suggest making this pie crust utilizing something aside from a bowl and a spoon, since that makes it doable to create giant however flat strong items of fats which might be evenly distributed all through the uncooked dough. That is the way you get these layers!
The widespread methodology of constructing the pie crust into “pea-sized items” tends to make more durable crusts. A stand mixer is a particular no, however should you should use a meals processor, course of the dough as little as doable!
Can I take advantage of a glass pie pan for this recipe?
Sure, you’ll be able to bake this crust in a glass pie pan, which can can help you see the underside of the crust and precisely choose how a lot it has browned. Baking in glass is just like baking in porcelain, as each retain warmth very properly, so watch fastidiously to make sure you do not burn your crust.
How do you crimp the perimeters of a pastry crust?
To crimp the sting, place the thumb and forefinger of 1 hand about 1-inch aside on the sting of the pie crust pointing from the within out. From the skin in, press the knuckle of the forefinger of your different hand within the heart of the opposite two fingers.
Gently pinch the within fingers collectively across the outdoors knuckle. Transfer round the entire perimeter of the crust, repeating the method inch by inch, and you will have a ravishing crimped edge!
How have you learnt when the crust is prepared?
Should you’re parbaking your crust, as directed right here on this gluten free pie crust recipe, you may know it is executed baking when it is rather flippantly golden brown on the perimeters. The underside of the crust ought to solely be much less shiny, however not browned, which can end if you fill and end baking.
Additional Flaky Gluten Free Pie Crust
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Elements
- 1 ½ cups all objective gluten free flour mix I extremely suggest Cup4Cup, my Higher Than Cup4Cup mix, my Mock Cup4Cup, or my Higher Batter Pastry Hack mix, plus extra for sprinkling
- ¾ teaspoon xanthan gum omit in case your mix already incorporates it
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter roughly chopped and chilled
- ½ cup bitter cream full fats, ideally, chilled
- Ice water by the teaspoonful as obligatory
Directions
Make the pie crust dough.
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In a big bowl, place the flour, xanthan gum, baking powder and salt, and whisk to mix properly. Add the chopped and chilled butter, and toss to coat it within the dry components.
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Flatten every chunk of butter between your thumb and forefinger. Add the bitter cream, and blend to moisten the dry components with the bitter cream. The dough must be shaggy and considerably crumbly.
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Knead the dough along with clear palms till it begins to come back collectively. Add ice water by the teaspoon provided that obligatory for the dough to carry collectively.
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Flip the dough out onto a sheet of plastic wrap, and press right into a disk as you shut the plastic wrap across the dough. It would nonetheless appear tough. Place the dough within the fridge to relax for half-hour.
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Preheat your oven to 375°F. Grease a 9-inch metallic pie plate generously and put aside.
Clean out the chilled dough.
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As soon as the dough has chilled, flip it out onto a flippantly floured piece of unbleached parchment paper. Sprinkle the dough flippantly with extra flour, and roll it out right into a rectangle that’s about 1 inch thick, transferring the dough continuously and sprinkling it flippantly with flour if it begins to stay.
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Fold the dough over on itself such as you would a enterprise letter. Sprinkle the dough once more flippantly with flour, and roll out the dough as soon as once more right into a rectangle about 1 inch thick.
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Twice extra, take away the highest piece of parchment paper, sprinkle flippantly with flour, and fold the dough over on itself such as you would a enterprise letter.
Form the dough within the pie plate.
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Roll out the dough into an roughly 12-inch spherical, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin after which unroll it over the ready pie plate.
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Trim the roughest edges of the crust with kitchen shears. Raise up the perimeters of the pie crust gently to create slack within the crust, and place the crust into the underside and up the edges of the pie plate.
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Tuck the surplus pie crust below itself, and crimp the sting gently all the way in which across the crust by pinching the dough at common intervals with one hand, and making a crimped impression with the forefinger of the opposite hand. Cowl the pie crust with plastic wrap and place it within the fridge to relax till agency, not less than half-hour (and as much as 3 days).
Parbake the crust.
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Take away the pie crust from the fridge and unwrap and discard the plastic. Pierce the underside of the pie crust throughout with the tines of a fork.
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Place a sheet of parchment paper on prime of the uncooked crust and canopy the underside of the crust with pie weights or dried beans.
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Place within the heart of the preheated oven and bake till the crust is flippantly golden brown on the perimeters, about 10 minutes.
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Take away the pie weights and parchment and permit the crust to chill earlier than continuing together with your recipe.
Video
Notes
The publish Additional Flaky Gluten Free Pie Crust appeared first on Gluten Free on a Shoestring.
