Lighter No-Butter Gluten-Free Pie Crust – a GF savory olive oil crust for your New Year’s Resolutions more
I’ve been looking for you everywhere, and you’ve been right here the whole time. You’re in the “Lighten Up” section of the Internet! New Year = New You. I’ve gotta make a note for next January.
Last night I made a really lovely, robust chicken pot pie, but I had at least half of my favorite tried-and-true ingredients tied behind my back: no cream, no butter, no mascarpone, no roux. No fun? Yes fun!! It was still so thick & satisfying. And it still had a rich-tasting, flaky crust.
Since the crust is the most important part, I’m sharing the recipe for Savory Olive Oil Crust from page 42 of My First Cookbook with you. Oh, and here’s a tip: use this crust for the Spinach Pie on page 134.
The secret’s in the fat – it’s olive oil instead of butter. Even the paleo people let you eat olive oil, right? This crust is a bit more delicate to roll out than a traditional gluten-free pie crust, but the same principles apply. And it comes together in a snap. Just you, a few ingredients, a bowl and a spoon. And one ingredient is water! You know you have been meaning to hydrate in the New Year, right?
2 cups (280 g) high-quality all-purpose gluten-free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon kosher salt
5 tablespoons (70 g) extra-virgin olive oil
1 1/2 teaspoons white wine vinegar
1/2 to 3/4 cup (4 fl. oz. to 6 fl. oz.) cold water
In a large bowl, place the flour, xanthan gum and salt, and whisk to combine well. Pour in the olive oil and then the vinegar, and stir with a fork to combine. Add 1/2 cup of cold water and stir until the flour absorbs the water, then mix or knead until the dough comes together. If the dough is crumbly, add more water by the tablespoon, mixing after each addition, until the dough is smooth.
Divide the dough into two equal parts (about 8 ounces each), flatten each into a disk and cover each tightly in plastic wrap. Allow the dough to sit tightly wrapped at room temperature for 30 minutes to allow the flour to absorb the moisture of the oil and water. Place each piece of dough between two pieces of unbleached parchment paper, and roll until it is about 1/8 inch thick (the thickness of a nickel).
The dough is ready to be draped over a souffle dish or pie plate filled with a thick, savory filling (such as chicken pot pie or vegetable stew), trimmed and cinched tightly. Bake at 375°F until the crust is set and lightly golden brown. Serve immediately.
From the book Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap, by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.
P.S. Don’t forget to get your copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support!