This super flaky lighter gluten free pie crust is made without any butter at all. But it still browns beautifully!
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. It was still so thick & satisfying. And it still had a rich-tasting, flaky crust.
Of course, there’s always the more traditional, buttery gluten free pie crust here on the blog. And the extra flaky gluten free pie crust made with a touch of sour cream in the dough. But this lighter gluten free pie crust is different.
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. 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!
Plus, this crust it comes together in a snap. Just you, a few ingredients, a bowl and a spoon. And one ingredient is water! Use it for every single savory application you can think of, and you won’t be sorry!
Lighter No-Butter Pie Crust
2 cups (280 g) all-purpose gluten-free flour (I like Better Batter here)
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon (3 g) 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.