About the Recipe
Gluten-Free Shortcrust Pie Crust is a versatile baking component that is ideal for both sweet and savory pies. It is particularly valuable for individuals with gluten intolerance or celiac disease, as it allows them to enjoy delicious pies without compromising their dietary needs.
Renowned for its crisp, tender texture and rich, buttery flavor, this gluten-free crust elevates any dish. Whether you are making a luscious fruit tart, a decadent chocolate pie, or a savory quiche, the shortcrust serves as an ideal canvas that enhances the overall experience. The delightful contrast between the flaky crust and the filling creates a harmonious balance that pleases the palate.
The secret to its exceptional quality lies in the precise balance of key ingredients: butter, flour, and water.
Butter is crucial for creating a flavorful and flaky crust. It imparts a rich, creamy taste and contributes to the desired texture. When cut into the flour, it forms small pockets that create layers, resulting in a light and flaky pastry. Cold butter helps maintain these pockets and prevents the crust from becoming tough.
In a gluten-free context, the choice of flour is critical. A blend of gluten-free flours, such as almond flour, rice flour, or a pre-mixed gluten-free flour blend, can mimic the structure that gluten provides in traditional pie crusts. Each type of flour brings its unique properties, contributing to the overall texture and flavor profile of the crust. For instance, almond flour adds a nutty taste, while rice flour helps achieve a delicate crispness.
Minimal water is crucial to bind ingredients, but too much can make the crust tough, while too little can make it crumbly. The key is to add just enough water to bring the dough together without overworking it.
When making gluten-free shortcrust, handle the dough gently. Rest the dough after combining ingredients to relax the flours and enhance texture. Chilling before rolling firms the fats and makes it easier to work with, preventing stickiness.
The Gluten-Free Shortcrust Pie Crust is a remarkable pastry that provides delectable gluten-free pies. Its crisp, tender texture and rich, buttery flavor make it a favorite among pastry enthusiasts. Anyone can create a delectable crust for countless culinary creations by mastering the balance of butter, flour, and water and employing careful techniques. Whether sweet or savory, this versatile crust impresses and satisfies.
Ingredients
¾ cup plus 2 tablespoons tapioca starch, plus more for dusting plus more for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons brown rice flour superfine if you can find it
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1 ½ teaspoons xanthan gum
2 sticks salted butter diced
3 large eggs
Egg Wash
1 egg beaten with 1 tablespoon water for egg wash
Preparation
Lightly grease a 9-inch pie pan.
In a stand mixer fitted with the steel blade attachment, whisk together tapioca starch, cornstarch, brown rice flour, oat flour, sugar, salt, and xanthan gum until combined.
Add the 2 sticks of butter and pulse until the mixture resembles coarse crumbs.
Add three of the eggs and pulse just until the mixture comes together.
Transfer the dough to a work surface dusted with rice flour and knead just until it comes together.
Divide the dough in half, pat each half into a disk, and wrap well with plastic wrap.
Shape the dough into a ball and chill for an hour, or up to overnight.
Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
Roll out the dough on a piece of parchment paper.
Invert the crust into the prepared pie pan.
Fill and bake the pie according to your recipe.
Roll one-half of the pie dough into a 14-inch round. Carefully roll the dough back over the rolling pin and use it to lift the dough into a 9-inch pie plate.
Lift the edges of the crust and let the dough slump into the plate without stretching it.
Trim the edges so there is about a 1-inch overhang.
Fold the edges under and crimp as desired.
Notes