Pie Crust Gluten Free

配料

Dry ingredients:

150 g tapioca flour

75 g millet flour

75 g sorghum flour

5 g sugar or 1 teaspoon

1 1/4 teaspoon xanthan gum

1 teaspoon fine sea salt

1 1/2 teaspoon baking powder

Butter:

56 g cold unsalted butter, cubed

169 g cold unsalted butter, cubed and sliced thin 1/16”

Wet:

1/2 egg yolk 9 g - cold

1/2 egg white 16 g - cold

15 g apple cider vinegar vinegar - cold

70 g cold water + 33-50 g more as needed (refrigerated or ice cold water)

步骤

Mix the dry ingredients and if there is time chill it.

Work the cubed, cold butter in the flour mixture with a pastry blender until pea size

Add the cubed, sliced cold butter and smash between fingers to coat them with butter.

Add the egg yolk, egg white, vinegar to 1/2 cup measuring cup, mix with a fork and then fill the rest of the way with cold water, 70 g.

Add the liquid mixture to the dry, butter mixture a little at a time using a spatula to mix. Add more water if necessary 33-50 g since gluten free and high altitude need more water. Don’t add any more water than necessary to mix until little or no dry patches remain; using hands to knead together some. It should stick together if pinched but still be rough and craggy.

Shape into a rectangle, wrap in syran wrap & refrigerate for 30 minutes.

Remove from fridge, roll into a rectangle and do a letter fold, turn, roll and repeat 2-3 times.

Wrap rectangle in syran wrap and refrigerate at least 30 minutes or store in fridge up to 1 week or 2-3 weeks in freezer.

Allow pastry (amount needed) to warm up some out of the fridge before rolling for pie crust. It should leave an intention if pressed with your finger but still be fairly firm, not too soft to touch.

After rolling and placing in pie pan, refrigerate pie about 30 minutes before baking to firm up butter so it doesn’t leak when baking.

备注

This recipe makes 2 (2-crust) pies.

This is 1/2 of my pie crust recipe adapted to gf using Kat’s rules and way of mixing.