I must confess, my least favourite part of the pie has never been the crust. In fact I often, pass up pie on account of the crust.
However, because I have particular tastes that causes me focus on what makes a pie crust good.
This recipe uses a great trick that I learned for those prefect long flat layers of butter that make a terrifically flaky crust. By rolling the fat between sheets of plastic or parchment paper, and then folding the dough you get those flaky layers off to a great start.
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good n' flaky pie dough recipe
#Gluten-free #ExtraFlaky #PieCrust #PieDough
ingredients
115 grams brown rice flour
115 grams yellow corn flour 100 grams arrowroot starch or tapioca starch/flour 65 grams white rice flour 8 grams xanthan gum (optional) 270 grams butter, chilled 75-90 grams buttermilk/water, ice cold 15 grams granulated sugar (optional) 8 grams kosher salt method
Whisk/sift together the brown rice flour, yellow corn flour, arrowroot starch, white rice flourl and xanthan gum is using.
Whisk the sugar, salt, and 380 grams of the sifted flour mix in a medium bowl. Cut the butter into 15 millimetre (1/2 inch) cubes. Toss the butter cubes in the dry ingredients to coat them. Dump the mixture out between two larger sheets of parchment paper or thick poly plastic. With a rolling pin, roll the butter into the flour until it is in long flexible strips (see picture 2nd picture in this post), using a bench scraper to scrape the butter off the parchment/plastic surface as needed. Remove the top piece of parchment/plastic. Gather the mixture into a loose pile, then drizzle with the buttermilk. Using your hands and the bench scraper, toss the mixture until the buttermilk is evenly distributed, than gather into a rectangular pile (see picture 3rd picture in this post). Cover again with the top piece of parchment/plastic. Roll out the dough to a large square (see picture 4th picture in this post). Uncover. Fold into quarters (see picture 5th picture in this post). If will be crumbly and loose; do not panic. Roll out again. Fold in quarters. Wrap in plastic wrap and chill for a minimum of half an hour, until malleable but not sticky/damp. You can keep the dough in the fridge for up to five days and in the freezer, well wrapped, for a whole month. Like what you read? Sign up to our newsletter and find out about posts sooner! How to Comment Anonymously on This Site. Check out this brief and entertaining tutorial from Life After Gluten on how to comment anonymously on a site that uses disqus.
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If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast. Categories
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