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Monday, July 15, 2024

Further Flaky Gluten Free Pie Crust


This extra flaky gluten free pie crust is made with sour cream and rolls out beautifully. You can have the perfect recipe for pie crust in your baking toolbox.

Prep Time : 20 minutes

Cook dinner Time : 10 minutes

Put together an additional flaky, gluten free pie crust whenever you comply with this recipe. No matter pie you are craving, that is the one gf pie crust recipe you want.

Leap to Recipe

This extra flaky gluten free pie crust is made with sour cream and rolls out beautifully. You can have the perfect recipe for pie crust in your baking toolbox.

Gluten free baking needn’t be a bore, particularly if armed with a spread of tasty, simple, and inexpensive gluten free recipes to tempt your palate and creativeness. Whereas cooking for a gluten free weight loss plan requires a change in just a few elements, my vary of versatile gluten free (gf) flour mixes could be utilized to only about any recipe on the market – with satisfying outcomes.  

Take, as an example, perfecting the home-baked pie crust. If you’re including a scrumptious apple or pecan pie to your gluten free baking repertoire this fall or winter, you’ll positively wish to attempt my recipe for a light-weight and further flaky gluten free pie crust. 

This good pie crust provides my common gluten free pastry crust a run for its cash. It’s tender and flaky the place it counts, rolls out completely each time, and you should utilize it for single or double-crust pie recipes. 

I promise that after you’ve bought the grasp of it, you’ll by no means accept any of these dry, pre-made, store-bought pie crusts once more. 

Closeup image of the crimped browned edge of pie crust in a metal pie plate

Widespread pie crust challenges and options

Pie crust can both be too powerful, soggy, or too crumbly, or the perimeters can shrink throughout baking. A disappointing pie crust is commonly the results of overworking the dough when mixing or rolling it, not permitting sufficient time for the dough to relaxation or chill earlier than baking, or underbaking it in an oven that’s not sizzling sufficient.

Why ought to I keep away from overworking the dough? 

I discover that the frequent methodology of constructing the pie crust into “pea-sized items” tends to make more durable crusts. So I do not suggest making this pie crust utilizing something apart from a bowl and a spoon: a stand mixer is a particular no, and I wouldn’t suggest a meals processor both (if you happen to should use a meals processor, course of the dough as little as potential!)

Working with a bowl and spoon makes it potential to create giant however flat and strong items of fats which might be evenly distributed all through the uncooked dough, which is the way you get these fabulous flaky layers!

How do I stop the crust from changing into soggy?

Whereas getting your temperatures and elements proper helps resolve different texture points, parbaking your crust for ten minutes helps keep away from soggy pie crusts.

In case you’re parbaking your crust, as directed within the full pie crust recipe under, you will know it is executed baking when it is vitally calmly golden brown on the perimeters. The underside of the crust ought to be much less shiny however not browned; the browning occurs whenever you’ve crammed the crust along with your filling of selection and completed baking the pie.

The “science” behind an additional flaky gluten free pie crust

Add bitter cream. The key ingredient that makes this gluten free pie crust so effortlessly flaky is the bitter cream. My recipe requires 120g of full-fat bitter cream – ideally chilled. Why? As a fatty, creamy, and tangy dairy product, bitter cream provides great richness and moisture to any cake or baked merchandise with out thinning the batter like water, milk, or buttermilk would. Skinny pie pastry can develop into exhausting and leathery, so that you want simply the correct amount of moisture to make sure the pastry dough sticks collectively whenever you roll it out or crimp the perimeters. Bitter cream is ideal for this. 

Maintain elements chilled. As with most baked pasties, holding all of your pie crust elements chilly (or chilled) when you’re working with them can be key to attaining the correct flaky texture. When uncovered to the warmth of the preheated oven, the chilly elements, particularly the added fats (normally butter, or typically lard, strong coconut oil, or shortening), evaporate and push out the encompassing dry elements, creating flaky, crispy layers. For this reason I begin with strong chunks of butter, which I then coat within the dry elements earlier than flattening them with my fingers. 

I additionally use a variation of my gluten free pastry flour with added cornstarch and milk powder for further lightness and tenderness. 

High suggestions for the proper gluten free flaky pie crust 

My primary ideas of flaky pastry-making stay the identical:

  1. Start with comparatively giant chunks of butter (no pea-sized bits, please!), coat them in dry elements, after which flatten them between your thumb and forefinger. That approach, when the butter melts a bit as you are working with the pastry, it is going to agency again up whenever you chill the formed pastry. 
  2. Relatively than utilizing ice water to deliver the dough collectively, use bitter cream, which may even add tenderness to the dough that’s like nothing else.
  3. Make sure to carry the pie crust up and into the underside and sides of the pie plate slightly than making an attempt to stretch it. That’ll hold it from shrinking throughout baking.
  4. I’ve included directions for par baking the crust within the full recipe under, however your gluten free pie recipe might or might not require that step. 

In case 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, which additionally explains the right way to easy and roll out the chilled dough and form it within the pie plate. 

step by step photos of hands combining gluten free flour, butter, sour cream, and water into pie crust that is then rolled out and put in a metal pie plate

Crimping the pastry crust edges

There are just a few methods to embellish a baked gluten free pie – one in all them is to crimp the perimeters. To do that, place the thumb and forefinger of 1 hand about one 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 middle of the opposite two fingers.

fingers crimping the edge of a raw pie crust in a metal pie plate

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 gorgeous crimped edge.

Personalizing your gluten free flaky pie crust

My further flaky gluten free pie crust could be modified simply for different dietary necessities.

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 to make use of my recipe for a basic pie crust as an alternative and exchange the butter with butter-flavored Spectrum non-hydrogenated vegetable shortening. It is a a lot simpler swap, and that may be a actually pretty pie crust.

Be certain your all objective gluten free flour mix is dairy-free, as effectively, 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 make sure you use coconut milk powder to make the mix dairy-free.

However if you would like to stay with this recipe, I might attempt the identical swap for butter, and check out changing the bitter cream with both Greek-style (strained and thickened) plain non-dairy yogurt, or non-dairy bitter cream. I’ve not tried that swap, although, so you will must 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 no meat and no eggs, if you happen to comply with the directions for making this recipe dairy-free, it is going to even be vegan.

Strive my recipe and let me know what you assume

My flaky gluten free pie crust recipe is nearly fail-proof and loved by many avid bakers who’re dwelling and thriving on a gluten free way of life. 

If you’re new to a gluten free weight loss plan, find out about all of the many advantages of following a gluten free way of life. You’ll discover a variety of scrumptious recipes on my weblog to ease you into cooking and baking, gluten free. 

FAQs

Can I make this pie crust forward of time?

Sure, this further flaky gluten free pie crust dough could be wrapped in plastic or aluminum foil and chilled for as much as three days in your fridge earlier than you might be able to make your favourite gluten free pie recipe.

What are the perfect fillings for this gluten-free pie crust?

I’ve used this further flaky gluten free pie crust for my basic apple pie recipe, pecan pie recipe, chocolate chip pie recipe, and coconut cream pie recipe – all of them gluten free!  You may as well bake up the perfect of summer season’s stone fruits and fill this attractive crust with all of your favorites.

How do I retailer leftover pie crust?

Merely retailer your baked or unbaked pie crust or dough within the freezer for 2 months, or till you want it. Make sure to wrap it very tightly in freezer-safe plastic earlier than freezing so it doesn’t dry out. Let it gently defrost within the fridge in a single day earlier than rolling it out, parbaking it or including your filling in preparation for baking.

What makes this pie crust further flaky?

The key to an additional flaky gluten free pie crust is including a little bit of chilly bitter cream to the combination. The bitter cream’s high-fat content material and tangy acidity assist create further tenderness with out compromising any layered flakiness.

Can I take advantage of a glass pie pan for this recipe?

Sure, you may bake this crust in a glass pie pan, which can can help you see the underside of the crust and precisely decide how a lot it has browned. Baking in glass is just like baking in porcelain, as each retain warmth very effectively, so watch rigorously to make sure you do not burn your crust.

Can I take advantage of a meals processor or stand mixer for this recipe?

I do not suggest making this pie crust utilizing something apart from a bowl and a spoon, since that makes it potential 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 frequent methodology of constructing the pie crust into “pea-sized items” tends to make more durable crusts. A stand mixer is a particular no, however if you happen to should use a meals processor, course of the dough as little as potential!

How have you learnt when the crust is prepared?

In case you’re parbaking your crust, as directed right here on this gluten free pie crust recipe, you will know it is executed baking when it is vitally calmly golden brown on the perimeters. The underside of the crust ought to solely be much less shiny, however not browned, which can end whenever you fill and end baking.

This extra flaky gluten free pie crust is made with sour cream and rolls out beautifully. You can have the perfect recipe for pie crust in your baking toolbox.

Further Flaky Gluten Free Pie Crust

Put together an additional flaky, gluten free pie crust whenever you comply with this recipe. No matter pie you are craving, that is the one gf pie crust recipe you want.

Course: Dessert, Pie

Delicacies: American

Prep Time: 20 minutes

Cook dinner Time: 10 minutes

Chilling time: 30 minutes

Whole Time: 1 hour

Yield: 1 10-inch pie crust

Stop your display from going darkish

Substances

  • 1 ½ cups (210 g) 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 (84 g) unsalted butter roughly chopped and chilled
  • ½ cup (120 g) bitter cream full fats, ideally, chilled
  • Ice water by the teaspoonful as crucial

Directions

Make the pie crust dough.

  • In a big bowl, place the flour, xanthan gum, baking powder and salt, and whisk to mix effectively. Add the chopped and chilled butter, and toss to coat it within the dry elements.

  • Flatten every chunk of butter between your thumb and forefinger. Add the bitter cream, and blend to moisten the dry elements with the bitter cream. The dough ought to be shaggy and considerably crumbly.

  • Knead the dough along with clear arms till it begins to come back collectively. Add ice water by the teaspoon provided that crucial for the dough to carry collectively.

  • 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 is going to nonetheless appear tough. Place the dough within the fridge to relax for half-hour.

  • Preheat your oven to 375°F. Grease a 9-inch steel pie plate generously and put aside.

Clean out the chilled dough.

  • As soon as the dough has chilled, flip it out onto a calmly floured piece of unbleached parchment paper. Sprinkle the dough calmly with extra flour, and roll it out right into a rectangle that’s about 1 inch thick, shifting the dough ceaselessly and sprinkling it calmly with flour if it begins to stay.

  • Fold the dough over on itself such as you would a enterprise letter. Sprinkle the dough once more calmly with flour, and roll out the dough as soon as once more right into a rectangle about 1 inch thick.

  • Twice extra, take away the highest piece of parchment paper, sprinkle calmly with flour, and fold the dough over on itself such as you would a enterprise letter.

Form the dough within the pie plate.

  • 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.

  • Trim the roughest edges of the crust with kitchen shears. Carry up the perimeters of the pie crust gently to create slack within the crust, and place the crust into the underside and up the perimeters of the pie plate.

  • Tuck the surplus pie crust underneath 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, a minimum of half-hour (and as much as 3 days).

Parbake the crust.

  • 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.

  • 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.

  • Place within the middle of the preheated oven and bake till the crust is calmly golden brown on the perimeters, about 10 minutes.

  • Take away the pie weights and parchment and permit the crust to chill earlier than continuing along with your recipe.

Notes

Initially printed on the weblog in Fall 2015. Recipe and pictures unchanged, textual content revised barely, video model new.

Further Flaky Gluten Free Pie Crust

Put together an additional flaky, gluten free pie crust whenever you comply with this recipe. No matter pie you are craving, that is the one gf pie crust recipe you want.

Course: Dessert, Pie

Delicacies: American

Prep Time: 20 minutes

Cook dinner Time: 10 minutes

Chilling time: 30 minutes

Whole Time: 1 hour

Yield: 1 10-inch pie crust

Stop your display from going darkish

Substances

  • 1 ½ cups (210 g) 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 (84 g) unsalted butter roughly chopped and chilled
  • ½ cup (120 g) bitter cream full fats, ideally, chilled
  • Ice water by the teaspoonful as crucial

Directions

Make the pie crust dough.

  • In a big bowl, place the flour, xanthan gum, baking powder and salt, and whisk to mix effectively. Add the chopped and chilled butter, and toss to coat it within the dry elements.

  • Flatten every chunk of butter between your thumb and forefinger. Add the bitter cream, and blend to moisten the dry elements with the bitter cream. The dough ought to be shaggy and considerably crumbly.

  • Knead the dough along with clear arms till it begins to come back collectively. Add ice water by the teaspoon provided that crucial for the dough to carry collectively.

  • 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 is going to nonetheless appear tough. Place the dough within the fridge to relax for half-hour.

  • Preheat your oven to 375°F. Grease a 9-inch steel pie plate generously and put aside.

Clean out the chilled dough.

  • As soon as the dough has chilled, flip it out onto a calmly floured piece of unbleached parchment paper. Sprinkle the dough calmly with extra flour, and roll it out right into a rectangle that’s about 1 inch thick, shifting the dough ceaselessly and sprinkling it calmly with flour if it begins to stay.

  • Fold the dough over on itself such as you would a enterprise letter. Sprinkle the dough once more calmly with flour, and roll out the dough as soon as once more right into a rectangle about 1 inch thick.

  • Twice extra, take away the highest piece of parchment paper, sprinkle calmly with flour, and fold the dough over on itself such as you would a enterprise letter.

Form the dough within the pie plate.

  • 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.

  • Trim the roughest edges of the crust with kitchen shears. Carry up the perimeters of the pie crust gently to create slack within the crust, and place the crust into the underside and up the perimeters of the pie plate.

  • Tuck the surplus pie crust underneath 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, a minimum of half-hour (and as much as 3 days).

Parbake the crust.

  • 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.

  • 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.

  • Place within the middle of the preheated oven and bake till the crust is calmly golden brown on the perimeters, about 10 minutes.

  • Take away the pie weights and parchment and permit the crust to chill earlier than continuing along with your recipe.

Notes

Initially printed on the weblog in Fall 2015. Recipe and pictures unchanged, textual content revised barely, video model new.

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