That's why I was elated when I attended the Fancy Food Show (@craftcarejoy) in San Fran yesterday and first saw their booth, then found out it was created at The French Laundry (@_TFL_) just down the road in Yountville! Unfortunately, though, when I bought GF flour for this recipe Cup4Cup wasn't availability in my local grocery store so I used @KingArthurFlour's version. The results were pretty solid - not as flaky as I had hoped, but buttery for sure.
Gluten Free Pie Crust
January 19, 2016
30 min or less active, appetizer, bread, dessert, fall, gluten-free, main, misc, spring, summer, vegan, winter
Recently I've been getting requests for gluten free (GF) pizza and pie crusts recipes. Since I didn't have one, I thought I'd take the challenge. In culinary school, I became very comfortable using @CupForCup because a very good friend and classmate, Liz (@LizelleTomorrow), is gluten intolerant. Cup4Cup's motto, "gluten free but you'd never know it," is pretty spot on. Classmates scoffed when I told them I made GF lemon bars with it, but the next time when I made brownies and only told Liz on the side they were GF, no one knew the difference and scarfed them up!That's why I was elated when I attended the Fancy Food Show (@craftcarejoy) in San Fran yesterday and first saw their booth, then found out it was created at The French Laundry (@_TFL_) just down the road in Yountville! Unfortunately, though, when I bought GF flour for this recipe Cup4Cup wasn't availability in my local grocery store so I used @KingArthurFlour's version. The results were pretty solid - not as flaky as I had hoped, but buttery for sure.
Information
Servings: 8 (makes 2 crusts for double pie crust)
Time: About 15 minutes active; 75 minutes total
Price: About $5.55 total; $0.70/serving
Nutrition (per serving):
Calories: 251.3
Protein: 2.8g
Fat: 11.3g
Saturated fat: 2.5g
Carbohydrates: 33g
Fiber: 0g
Sodium: 384.4mg
Cholesterol: 0mg
High In:
Good Source: Thiamin, Niacin, Iron
Low In: Cholesterol
Ingredients
- 2 cups gluten free flour, such as Cup4Cup or King Arthur's
- 1 tsp salt
- 10 Tbsp olive oil-based butter, such as Earth Balance (@Earth_Balance)
- 6 Tbsp ice water
Preparation
- In a food processor fitted with a blade, pulse the flour and salt to combine.
- Add the butter and pulse until the mixture resembles a coarse meal, about 1-2 minutes.
- With the blade running, slowly pour the water down the feed tube (BTW, that's a horrible name for that, ick!, feed tube??) until the dough comes together and pulls away from the sides.
- On a lightly GF floured surface, knead briefly until the dough is smooth. Then divide in half, flatten, wrap/cover and refrigerate at least 1 hour.
- Meanwhile, make your sweet or savory filling, and follow its baking directions. No need to make any baking time or temperature adjustments.
