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Tuesday, November 22, 2011

Gluten Free Pie Crust

Its that time of year, time to be making your GF pie crusts for Thanksgiving Pies! Now, to go along with that--make a double batch of this pie crust, and with the extras, make GF Pastries from the Toaster (Pop Tarts!) That's right, Pop Tarts.
Not something I recommend to be eaten often, but that is what this season is about, right? The not-so-often indulgence of something unique and special and made once a year?

This pie crust recipe is tender and won't be able to tell its GF. You really need to source a good GF flour for this though. I recommend Tom Sawyer. Or find a good rice flour blend that is flavor neutral (not tasting of beans or other flavors from the origin of the flour).

Recipe for GF Pie Crust
Makes enough for two 9-inch pie crusts

  •  2 1/2 cups Gluten free flour
  •  1 teaspoon kosher salt
  • 2 tbs sugar
  • 1 stick plus another  2/3 of a stick chilled unsalted butter, cut in small pieces
  • 6-8 tbs chilled ice water
  • 1 egg

Place flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
Feed in butter, in chunks and process 10-12 short pulses.
After all butter is incorporated, add 6 tbs iced water and pulse again until it begins to come together. Add the egg, pulse again. If needed, Add more water, 1 tbs at a time until the dough pulls together into a course crumb.
Do not process for more than needed.
Turn dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs, then roll or press into pie pan. Or you can wrap, and refrigerate or freeze.
Ensure pie shells are well chilled before baking. Place in fridge if needed to chill for 30-minutes to an hour.

For Toaster Pastries:

  • Roll out pie crust into a 4x5 (approx.) size square
  • Fill with 3 tbs jam--whatever you love and have on hand
  • Top with a 2nd rectangle of dough (if when working with the dough, it begins to tear and be too soft, pop it in the fridge for 10 minutes to firm it up. It will become easy to work with again.)
  • Crimp edges with a fork, and poke a hole in the top.
  • Bake at 350 for 10-15 minutes. Check at 10-minutes, they are done when edges are golden.
Once completely cool, frost with a simple powdered sugar and vanilla icing. Mix 1/2 cup powdered sugar with a few drops of vanilla until the right icing consistency. Sprinkle or don't sprinkle!
These are work, and effort, but so worth it!

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