Flaky and Crisp Gluten-Free Pie Crust Recipe

I’ve said earlier than that gluten is adore the Force, an element that permeates a dough and binds it all collectively. Particular, it can well presumably be corrupted into something wickedly now now not easy, but when feeble for loyal, it makes doughs supple and stable. Given the vitality of that “power,” it’s tempting to advise that a gluten-free dough is inherently deprived. But when my dilapidated-fashioned flaky pie dough is a Jedi knight, then the gluten-free model is Han Solo: scrappy, resourceful, and simple to freeze.

First, a quickly recap on the role of gluten in a weak pie crust. Gluten is a protein matrix that kinds when two proteins, gliadin and glutenin, are combined on the side of water. It is what provides bread or pastry its structure. American pie crusts find their uniquely flaky texture by activity of layers of gluten-bolstered dough, separated by layers of elephantine and steam. Some gluten in a pie crust is a loyal ingredient, but too extra special can turn it now now not easy, and too minute can pickle off it to collapse. So how originate you are making a huge, flaky pie crust with ample structure to face as much as the oven, but with none gluten in any appreciate?

Well, gluten is now now not the entirely “power” within the galaxy. Where sheer tenacity makes Han Solo a power to contend with, my pie dough attracts on the energy of xanthan gum, a derivative of bacterial fermentation. Though slimy in its pure reveal, when it’s dried and floor accurate into a powder, xanthan can abet as a binder in gluten-free doughs.

Love every power, it can well presumably be abused. Too extra special xanthan makes pie crust gummy and faulty, but excellent the ideal amount will dramatically toughen the energy and plasticity of a gluten-free dough. That methodology it can well presumably now now not collapse aside in your fingers, making it loyal for even a lattice-top pie.

Alongside with xanthan, I use the same gluten-free flours chanced on in my angel meals cake—white rice flour, cornstarch, tapioca starch, and coconut flour. Though the proportions are assorted, the overall common sense is similar: a loads of blend lets me faucet into the strengths of each flour while avoiding their respective weaknesses (more on that right here).

Due to the white rice flour, cornstarch, and tapioca, the overall mix has a rather neutral kind profile, but with a splash of coconut flour to evoke the toasty flavors wheat flour develops within the oven. Collectively, these flours and starches are about as absorbent as all-purpose flour, so the blend hydrates within the same blueprint, allowing me to use the same share of butter and water chanced on in my “typical” crust.

That’s foremost, because a rich, properly-hydrated dough is now not always thirsty ample to soak up moisture from the filling, a quality that keeps the below-crust crisp despite every construct of juicy fruits piled on top—no par-baking wished. It is golden brown and crisp on the very bottom, neither soggy nor tender but baked by and by.

The technique is unbiased like the one for my gluten-essentially essentially based mostly dough, with the butter cubed and roughly mashed in, then kneaded up with a minute little bit of water. It is rolled and folded the same blueprint, too. That you would possibly per chance well even look for the dough cracks alongside each crease; originate now now not be concerned, she’ll retain collectively.

After that, the dough is divided in half, for 2 pies or one double-crusted affair. It will likely be main to take note that rolling is ready gently encouraging the dough to unfold out, now now not steamrolling it across the counter. Hang your time, and use a lightweight touch with the pin and a heavy hand with cornstarch as you roll.

Gluten-free dough has inherently less elastic structure than accepted dough, which makes selecting it up in one share complex (except you expend, you know, the flexibility). But that is k. About a of the entirely issues within the universe are, adore the Millennium Falcon, cobbled collectively in patchwork pieces. Xanthan provides ample energy to make the dough easy to address in sections, while butter ensures that each share melds seamlessly into the subsequent.

After rolling the 2d share, chill the dough for 2 hours. To now not chill the gluten, obviously, but to revive the butter’s plasticity. This makes the dough extra special more straightforward to address, whether you should duvet the total pie in a solid sheet or lower particular person strips for lattice.

Even as you’ve laid down the total vertical columns of dough, per the directions in my Lattice 101 lesson, weaving is more about lifting the strips than folding them motivate. That you would possibly per chance well even originate it all by yourself, cradling each strip of dough in your palm and letting its dimension relaxation in your arm, or with a helper so that that you just would possibly per chance well presumably retain each strip with each fingers.

Alternatively, there would possibly be nothing substandard with the use of shorter strips of dough, because both blueprint, lattice is entirely the semblance of weaving. There’s no such ingredient as a “cheat.” Each and each row shall be made up of short strips tucked below the adjoining columns; no hurt, no faulty.

That you would possibly per chance well even give it an egg wash or leave it unvarnished, since the dough bakes up beautifully golden and crisp regardless. It is the excellent foundation for my last cherry pie, but yow will uncover that it with out considerations adapts to your favourite family recipes as properly. That you would possibly per chance well presumably now now not even wish to enlighten them it’s gluten-free, because it’s excellent a darn loyal crust. No disclaimers required.

July 2016