Today, I’m making gluten free pie crust. And I know you want to do it, too. Or at least you’d thought about it. C’mon. Everybody’s doin’ it. It’s holiday time! … more
Today, I’m making gluten free pie crust. And I know you want to do it, too. Or at least you’d thought about it. C’mon. Everybody’s doin’ it. It’s holiday time! So, out of respec’ for the Pilgrims and stuff, watch the video. I will show you how easy it is to make gluten free pie crust, and how to roll it out and make a super smooth, gorgeous crust.
Then just look at all the great things you can make with that pie crust… [click the pictures for recipes] …
Miniature gluten free apple pies.
Who says real men don’t eat quiche?
How about some Apple Tartlets with (or without) custard filling?
Then, for an elegant finish, impress them with something deceptively simple, hiding in plain sight. You can’t go wrong with a Chocolate Truffle Tart — not when you have that perfect pie crust at your fingertips…
2 1/4 cups (315 g) all purpose gluten-free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (58 g) confectioner’s sugar (omit if making savory)
10 tablespoons (140 g) unsalted butter, roughly chopped and chilled
1/2 to 3/4 cup water, iced (ice cubes don’t count in the volume measurement)
Into the bowl of your food processor fitted with the steel blade (or a large bowl, if you don’t have a food processor), place the flour, xanthan gum, baking powder, salt, and confectioner’s sugar, and pulse a few times until well-combined (or whisk if not using the machine). Add the chopped and chilled butter, and pulse until the chunks of butter are a bit smaller and are covered in the dry mixture.
Add 1/2 cup ice water to the mixture a bit at a time. If using a food processor, pulse repeatedly while dribbling in the ice water very slowly. After you have added this first 1/2 cup ice water, pulse a few more times to see if the mixture is beginning to come together in the food processor. If not, dribble in more water by the scant tablespoon and pulse. Stop adding water the moment the mixture begins to come together.
Dump the dough out onto a large sheet of plastic wrap, enclose and place in the freezer until firm, about 30 minutes. If you are not planning to use the dough right away, but will use it within a few days, transfer the wrapped dough to the refrigerator, where it can keep for a few days. If you don’t plan to use the dough for more than a few days, freeze until solid and defrost in the refrigerator overnight before using.
P.S. If you haven’t yet, please pick up a copy of BOTH of My Cookbooks! I can’t keep the blog going without your support!