Photo: Chris Granger
Here is our tried-and-true recipe for a crispy, golden-brown gluten-free pie crust using a premixed, gluten-free flour blend. Because working with gluten-free flour is somewhat different than working with traditional gluten-filled flours, we thought it would be helpful to provide you with some specific instructions and helpful hints for preparing the ideal gluten-free pie crust. The biggest point to remember: COLD, COLD, COLD. Keep your butter cold, use ice to make ice water (don't just get cold water out of the tap) and chill your dough as directed. It really does make a difference!
Makes one 9-inch crust
1 cup gluten-free flour blend (we like Arrowhead Mills Gluten Free All Purpose Baking Mix), plus more for dusting
1/4 tsp. salt
1/2 tsp. xanthan gum
1/2 cup (1 stick) cold, unsalted butter, diced into small cubes
1 large cold egg
2 to 4 Tbsp. ice water
In a food processor, mix the flour, salt and xanthan gum to combine.
Add in the cold butter cubes and pulse until the mixture resembles fine crumbs, with no large pieces of butter remaining unincorporated.
Add the egg and 2 tablespoons of ice water, and then pulse again until a dough forms. Depending on the flour blend you use, you may need to add additional ice water. You want the dough to be somewhat sticky, and it should hold together easily when squeezed.
Remove the dough from the food processor and transfer it to a large resealable plastic bag. Squish the dough down into a large disk of even thickness (as thin as your plastic bag can accommodate). Alternatively, you can wrap the dough in plastic wrap and flatten it into a disk that way. Refrigerate for at least 30 minutes, or up to 3 days.
From The Lagasse Girls' Big Flavor, Bold Taste—and No Gluten!: 100 Gluten-Free Recipes from EJ's Fried Chicken to Momma's Strawberry Shortcake (Da Capo Lifelong Books) by Jilly Lagasse and Jessie Lagasse Swanson.
Makes one 9-inch crust
Ingredients
Directions
In a food processor, mix the flour, salt and xanthan gum to combine.
Add in the cold butter cubes and pulse until the mixture resembles fine crumbs, with no large pieces of butter remaining unincorporated.
Add the egg and 2 tablespoons of ice water, and then pulse again until a dough forms. Depending on the flour blend you use, you may need to add additional ice water. You want the dough to be somewhat sticky, and it should hold together easily when squeezed.
Remove the dough from the food processor and transfer it to a large resealable plastic bag. Squish the dough down into a large disk of even thickness (as thin as your plastic bag can accommodate). Alternatively, you can wrap the dough in plastic wrap and flatten it into a disk that way. Refrigerate for at least 30 minutes, or up to 3 days.
From The Lagasse Girls' Big Flavor, Bold Taste—and No Gluten!: 100 Gluten-Free Recipes from EJ's Fried Chicken to Momma's Strawberry Shortcake (Da Capo Lifelong Books) by Jilly Lagasse and Jessie Lagasse Swanson.
Published 11/05/2014
