Today: Shauna shows us why gluten-free pie crust may be even better.
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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.
Shauna writes about food. Danny cooks it.
We grow excited every Saturday morning to go to the farmers' market. This time of year, a Billy Allstot tomato is enough to make us look like goons at the stand, jumping up and down with excitement. We will eat one slice with sea salt, standing over the sink. Another goes to our baby daughter. The rest might go into the smoker to make smoked tomato salsa, or thrown together with watermelon and good olive oil for a watermelon gazpacho, or stacked with smoked salmon and drizzled with horseradish sour cream.
Every day is new. I have no idea what we're having for dinner tonight. But I'm sure interested to find out.