2 Crust GF Pie Pastry
Monday, December 07, 2015
Can I start this post off with an "ugh", please!? I seriously am just overcoming the worst cold I have had in a very very long time. My mother says it's what I get for living in Florida and not being sick for over a year! ;)
Psh!
I know you probably don't give a crud at all about my cold but UGH! It was like every day I woke up something else decided to ache and groan! Anyways...Long over due is the crust recipe that I used in the Strawberry-Rhubarb Pie. It is different than the first pie and recipe that I ever posted! So, while boring and lame it's totally necessary!
INGREDIENTS:
- 2 1/4 c GF all-purpose flour
- 3/4 c cold butter
- 1/2 tsp salt
- 4-6 tbsp ice water
METHOD:
- In a large bowl, combine flour and salt.
- Mix lightly.
- Cut in cold butter.
- Smash with fork or other utensil until mixture resembles coarse crumbs.
- A tablespoon at a time, sprinkle in ice water.
- Mix lightly with a fork after each addition.
- Continue until dough is just moist enough to hold together.
- Shape dough with hands into 2 balls. One slightly larger than the other.
- Wrap and refrigerate for 30 minutes or longer. If longer, let stand at room temperature 30 minutes before rolling.
- Using 2 sheets of wax paper, roll larger ball so it's 2 inches larger than your 9" pie pan.
- Using the bottom sheet of wax paper gently flip into pie pan.
- Once your filling is in use the same technique to complete the top.
- Trim edge and make decorative edge as desired.
- Note: this crust is more prone to crumble than when used with white flour. Make sure it's not too cold and make sure you add enough water.
- EnJoY!!
3 comments
That's the easiest GF pie crust i came across so far. I gotta try it! My regular crust (non GF) is pretty much the same, and i always wondered if i could just replace the flour. Your's looks great! Btw, what butter did you use? It looks "healthy" yellow.
ReplyDeleteHi Anna! In most recipes I have found that you can replace normal flour with GF flour. You do have to either buy a really well rounded all-purpose GF flour or perfect your own mix for it to turn out well. You will notice that this crust is a little bit dryer and could be more crumbly than with wheat flour. This happens with most GF recipes so you just have to add a little more moisture to it. You really have to go with your gut on how it's turning out as you progress through the recipe.
ReplyDeleteAs for the butter...This is my favorite butter ever! I live and die by this stuff! Okay that may be a little dramatic haha but it is called Kerrygold Butter. It is butter made in Ireland that is all natural from grass-fed, no hormones added cows. It used to be that I could only find this butter in more specialized grocery stores (aka whole foods) but it is now showing up in grocery stores like Kroger and just recently Meijer's! It is less expensive too when buying from more popular grocery stores.
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