Every week, Shauna Ahern of Gluten-Free Girl and the Chef -- and Gluten-Free Girl Everyday -- will be sharing smart tips and smarter recipes that will please even the most devout gluten-eaters among us. Come one, come all -- we're going flourless.
Today: Shauna shows us why gluten-free pie crust may be even better.
People are easily astounded by pie. And why wouldn't they be? It's a thing of beauty, a good pie. When you make it from scratch, you are sure to impress. But so many people are frightened of pie dough -- you shouldn't be, and here's why. Make your own crust, and people will feel really loved. They might think you're kind of genius. And, if you do it grain-free, it'll be easier than ever.
Pie dough made with gluten becomes tough easily -- the more you work with it, the more you're in danger of bypassing the flakiness you're looking for. Make a gluten-free pie dough, and you can play with it without fear. If some of the dough sticks to the parchment paper and comes off from the rest of the dough, no problem. Just pat it into the pan and all will be well.
After all, the secret to a flaky pie crust is cold: cold butter, cold water, and even cold flours. Work fast, and you won't need gluten.
Makes 1 double crust 9-inch pie
For the crust:
250 grams finely ground almond flour
100 grams buckwheat flour
70 grams arrowroot powder
1/2 teaspoon kosher salt
200 grams (14 tablespoons) cold unsalted butter, cut into 1-inch cubes
1/3 to 1/2 cup ice-cold water
For the filling:
4 cups peach slices, peeled
1 cup ripe boysenberries
1/2 lemon, juiced
1/4 cup coconut sugar
1/4 teaspoon ground nutmeg
Photos by Shauna Ahern
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