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An awesome and delicious gluten-free pie crust - Synchronicity swirls and other foolishness

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July 26th, 2015


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04:58 pm - An awesome and delicious gluten-free pie crust
With amberite having Celiac, if I want to make deserts for all three of us, I've needed to learn a great deal about gluten-free baking. For cakes, nut tortes and other recipes which are inherently gluten-free and traditional are vastly better than any recipes which convert a normal cake into a gluten-free one (which are almost universally terrible).

Pies are a somewhat different matter. Making a gluten free crumb crust is not merely trivially easy, it's better than a conventional one, the answer is almond flour, here's an excellent and delicious recipe - for desserts, I add a bit of vanilla, or spices like cinnamon or allspice to the crust, as well as 2 TBS sugar, and you have a crumb crust that's considerably better than any conventional one I've ever had.

However, pies with top crusts have eluded me. Oat flour is ghastly stuff, GF flour mixes produce gluey and unappetizing crusts that work but have a terrible texture and aren't worth eating.

Last night, I picked blueberries from the blueberries bushes outside (yet another joy of living in Oregon), and made this delicious blueberry-vanilla pie, and I decided to experiment with pie crust. The result was a resounding success. Alice said the unbaked crust tasted like good cookie dough, which is not something they've had since not being able to eat gluten. I took a basic (and terrible) GF pie crust recipe, replaced half the flour with almond flour, and added an egg (the biggest problem with almond flour is that it's very fragile and crumbly, and the egg combats that nicely).

I used:
  • 1 cup gluten free flour mix (I use Pamela's baking mix, use ones with lots of rice flour)
  • 1 cup almond flour
  • 3-4 TBS sugar
  • ½ tsp xanthum gum
  • 1 egg
  • 4-5 TBS butter, coconut oil, or dairy-free margarine
  • ¼ tsp salt
  • 2-4 TBS water
  • ½ vanilla bean (scrapped into the dough)
  • ½ tsp vanilla
After mixing it in a food processor, I put it in a bowl and let it rest 20 minutes (a useful step for all forms of pie crust, but gluten-free & not), and then rolled it out between sheets of plastic wrap (this part is essential, since it's quite sticky. The variability in the recipe wrt water and fat are texture based – start low on both and add more if it is too crumbly and not sticky enough.
I then treated it just like pie crust (although I baked the pie at 350 rather than 325), and the result was delicious. As with all pie crust that I like, it tastes like a thin crisp cookie, and tasted better than conventional pie crust, while forming a good bottom and top crust.

(4 comments | Leave a comment)

Comments:


[User Picture]
From:mlerules
Date:July 27th, 2015 04:01 am (UTC)
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Om nom nom!
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[User Picture]
From:heron61
Date:August 1st, 2015 05:26 am (UTC)
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THanks - does it seem sufficiently solid to be able to roll out and use as a top crust? The two failure modes I've seen in GF crusts are either too fragile to use as a top crust or too unpleasant a baked texture to want to eat.
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