/a816dc26-8160-45aa-9ea5-fd9be813c355--untitled-1-2.jpg "Gluten- and Dairy-Free Pie Crust")
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Makes
one 9-plug spherical pie crust
Writer Notes
What would possibly be so tricky about a gluten-free pie crust, you quiz? Simply place, there’s no gluten to preserve up all of it sticking together, hence the soft nature of all of it — lifting, rolling, and trimming are issues that deserve to be regarded as when going by means of dough that has zero elasticity. Nevertheless lovely treasure something, the more you practice, the more uncomplicated this would possibly be, and I’m obvious it’s doubtless you’ll even develop your admire technique to shuffle on to others. —Lindsey S. Admire | Dolly and Oatmeal
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Take a look at Kitchen-Well-liked
Substances
1/2 cup
sorghum flour
1/4 cup
brown rice flour
1/4 cup
gluten-free oat flour
1/4 cup
arrowroot powder
1 teaspoon
psyllium husk powder (or xanthan gum)
1 teaspoon
pure cane sugar
1/2 teaspoon
dazzling sea salt
1/2 cup
unrefined coconut oil, cold, plus more pan
3 to 6 tablespoons
ice water
1
egg, for brushing (or 1 teaspoon plant-primarily primarily based milk if you’re vegan)
Instructions
- In a dapper bowl, plug the dry substances (all the pieces as a lot as and along with the salt) together.
- Prick the coconut oil into chunks, and add it to the dry substances. Utilizing a pastry cutter, decrease the oil into flour till it’s doubtless you’ll even hold a aggregate corresponding to crude crumbs.
- Drizzle in the ice water a tablespoon at a time. Converse a wooden spoon to hurry gently.
- Squeeze the dough together: If it crumbles it’s doubtless you’ll need so as to add more water, a small bit at a time, till the dough holds together.
- Buy the dough along with your fingers and shape it into a flat disk (if you’re noticing various cracks and the dough appears dry, that you just would possibly well persistently destroy the dough motivate up and add more water — that you just would possibly well no longer overwork gluten-free pie dough, which makes it very forgiving in that technique).
- Loosely wrap the dough with plastic wrap and refrigerate it for half-hour.
- Grease a 9-plug pie pan with coconut oil, and living it apart. Get rid of your dough from fridge and line a piece floor with a dapper part of parchment paper. Flour parchment, place apart the dough on high, and let it rest for five to 10 minutes.
- Utilizing a rolling pin, roll out dough to an 11-plug spherical, gently turning it and sprinkling it with flour to pause sticking.
- Situation a pie pan on high of the dough, gently high-tail one hand between the work floor and the parchment paper. Support the high of the pie pan with your varied hand and, working all of a sudden and rigorously, flip the paper and invert the dough into the pan; gently peel motivate the parchment if sticking.
- Press the dough into pan and dapper the perimeters. If there are any tears, press the dough motivate together or patch them with the extra trimmed dough. Shape the crust as desired; beget and bake as recipe directs.
Lindsey S. Admire is a food blogger living in Brooklyn, NY with her husband. Her cooking and baking focal point on healthful gluten free and dairy free, with occasional vegan recipes. That you would be in a position to note her at dollyandoatmeal.com for additonal recipes.
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