Tag Archives: gluten-free pie crust

Video! Basic Gluten-Free Pie Crust (3-methods)

Basic Gluten-Free Pie Crust from Jacqueline Raposo on Vimeo.

Last year, the day before Thanksgiving, an odd turn of events had me running all over Manhattan and Brooklyn collecting gluten-free sweet treats for my first Easy Eats shoot (Treat Yourself, from Jan/Feb). First thing that morning, I found myself with some time to kill after picking up a product by Union Square. I climbed the steps to the Barnes and Noble cafe and sat by a window overlooking the farmer’s market. It’s a gorgeous city scene that early the day before Thanksgiving; cold, still somewhat quiet, and full of excitement for the next few days spent cooking, eating and sharing. I looked down with my hot tea through the frosty window, watching shoppers buying local squash, apples, pumpkin, cider… and thought…

Next year, that will be me. And now it is!

Somehow I convinced my family to come to my little city apartment, grandparents and all. I’m definitely the most domestic of my siblings with the best cookware and kitchen skills, but I have a feeling I won my grandparents over with “I have an elevator” (my siblings places both have lots of stairs). Wednesday morning I’ll head to Union Square for my produce, then spend the day with my sisters brining my bird, making gluten-free cornbread for stuffing, shaving Brussels sprouts, toasting pepitas and pecans, blending soup, and mulling wine. We’ll wake up early on Thursday, and my brother will join us for the parade and a batch of pumpkin doughnuts and cranberry-walnut scones. My mother and grandparents and a cousin and friend or two will then come with tablecloths and extra silverware, and we’ll spread out some folding tables in my living room.

One thing I make every year, despite locale, is the apple pie. I like my pie to be a mound of local apples (often coated in bourbon and molasses) and freshly-ground spices.

I’m a dork for pie. No matter the season, this is my go-to basic gluten-free pie crust recipe, with 3 ways to make it depending on your tools. The video is silly. Silly AWESOME (I hope)!

Wishing you good things this holiday season and all year ’round,

– Jacqueline

Easy Gluten-Free Pie Crust

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients:

  • Gluten-free flour blend: 1/2 cup brown rice flour, 1/2 cup tapioca starch OR arrowroot starch, 1/4 cup millet flour, 1 tsp xanthan gum, 2 Tbsp sticky rice flour.
  • pinch of salt
  • 1 Tbsp palm, sucanat or white sugar
  •  1 stick unsalted butter (higher fat the better)
  • 1 egg
  • 1 tsp lemon juice

Method:

If you have a standing mixer, place the flours, salt and sugar in the bowl and fix with a paddle attachment.  Mix flours to combine thoroughly.  Cube or thinly slice the butter, add to the bowl, toss to mix.  Then mix on low until the butter is just incorporated into the flour, making it look like cornmeal or buttery flakes.  Make a well in the center, add the egg and lemon juice, and mix on low until just combined, to the point where it doesn’t pull into a ball but is about to.  Gather with your hands, wrap in plastic, flatten to a disk and refrigerate for about 30 minutes.

If you have a food processor, use the directions above but pulse the butter into the flour, and then the wet ingredients into that mixture.

If you have neither, don’t despair!! You have ten awesome little kitchen gadgets at the ready!  Use the tips of your fingers to blend the butter into the flour, being sure not to use your whole palm or the fleshy part of your fingers (you want as little of the heat from your hands transferring to the dough).  Then use a fork to pull the egg and lemon into the mixture.

Once the dough has been chilled to where it’s not sticky but not too hard to roll, flour a pastry board, parchment paper or Silpat with rice flour, and roll to desired thickness.  Fit into a pie plate, tart plate or slide onto a baking sheet for the perfect galette crust!

Basic Gluten-Free Pie Crust (and 3 ways to make it!)

Oh my goodness! I have been here, there and everywhere this past week, with blogging and reading other blogs a very missed activity.

Not that I haven’t been baking.   The kitchen has been plenty dusty with vegan cheesecake, gluten-free vegan mesquite graham crackers (for the cheesecake, but then I had to sandwich them with homemade marshmallows and Kallari dark chocolate…had to, really), the first draft of gluten-free maple cakes for a recipe swap, gluten-free cranberry walnut scones, and more hot chocolate recipes than is good for anyone’s blood sugar.

Then there’s been interviewing (on both sides of the table), invoicing, prepping for a photo shoot, doing some research for Easy Eats magazine (a gorgeous digital gluten-free magazine, check it out!) writing scripts for some final episodes of something really fun, seeing friends’ shows, putting my dog into a costume for Halloween (yes, I’ve become one of those people who exploits their defenseless animal for their own amusement), and catching up with a pal on his way to India (not jealous, nope, not at all).

I also had to say goodbye to a dear friend – my macro camera lens.  It was a loaner, one that I fully intended to accidentally keep.  But it had to go home Friday.

While I was sad to say goodbye to the lens, this is what it created, so it was a worthy sacrifice:

It’s a trailer for a friend’s newest novel.  Yes, evidently books get trailers now too.  She’s an incredible writer and a lovely person, so if you have a young-ish lady in your life, grab the book when it comes out in January.

And while I’m at it, here’s another friend’s amazing creation:

This puppet marched alongside a 40-foot Brooklyn Bridge and NY Stock Exchange Bull in the NYC Halloween parade on Monday with the Occupy Wall Street protesters.  My buddy Joe is quite a beautiful artist and just one of those people that makes this planet so fascinating and full of love.

I’m fortunate to be surrounded by inspirational friends, those involved with and aside from food!

Speaking of which, now that Halloween is over can we officially start baking for the holidays?  Please, please, pretty please?!  I’ve already rough-drafted my Thanksgiving menu and pondered the new cookie recipes I’ll be gluten-freeing for Christmas.

After I spent a few hours in a senior center kitchen on Saturday morning (felt a bit guilty that other Meals on Wheels volunteers were out delivering in the snow and I got to stay in nice and cozy and make whipped crean), I hunkered down with my recipes in my home kitchen and forced myself not to put on Christmas music.  That’s what a snow storm in October will inspire in you.  Well, in me, at least.

But now it’s officially November, so here it is: the perfect gluten-free pie crust, ready for your apples or pumpkins or sweet potatoes or whatever it is that means holiday to you.  Shortly I’ll have a gluten-free, vegan pumpkin pie up here for a lovely reader who requested the recipe.  Until then, I’m going to make this crust over and over and toss whatever I have around in it.

Incredibly easy, insanely buttery, delightfully flaky… they’ll never know it’s gluten-free.

Ingredients:

  • gluten-free flour blend: 1/2 cup brown rice flour, 1/2 cup tapioca starch OR arrowroot starch, 1/4 cup millet flour, 1 tsp xanthan gum, 2 Tbsp sticky rice flour.
  • pinch of salt
  • 1 Tbsp palm, sucanat or white sugar
  •  1 stick unsalted butter (higher fat the better)
  • 1 egg
  • 1 tsp lemon juice

Method:

If you have a standing mixer, place the flours, salt and sugar in the bowl and fix with a paddle attachment.  Mix flours to combine thoroughly.  Cube or thinly slice the butter, add to the bowl, toss to mix.  Then mix on low until the butter is just incorporated into the flour, making it look like cornmeal or buttery flakes.  Make a well in the center, add the egg and lemon juice, and mix on low until just combined, to the point where it doesn’t pull into a ball but is about to.  Gather with your hands, wrap in plastic, flatten to a disk and refrigerate for about 30 minutes.

If you have a food processor, use the directions above but pulse the butter into the flour, and then the wet ingredients into that mixture.

If you have neither, don’t despair!! You have ten awesome little kitchen gadgets at the ready!  Use the tips of your fingers to blend the butter into the flour, being sure not to use your whole palm or the fleshy part of your fingers (you want as little of the heat from your hands transferring to the dough).  Then use a fork to pull the egg and lemon into the mixture.

Once the dough has been chilled to where it’s not sticky but not too hard to roll, flour a pastry board, parchment paper or Silpat with rice flour, and roll to desired thickness.  Fit into a pie plate, tart plate or slide onto a baking sheet for the perfect galette crust!

I filled this galette with:

  • 4 Asian pears, cored and thinly sliced
  • 2 Tbsp honey
  • zest of one lime
  • juice of 1/2 lime
  • 1 2″ piece of ginger root, grated with microplane
  • 1/3 cup pomegranate seeds

Then brushed the top with egg white and baked it for 35 minutes until the edges were lightly browned.  And then I ate it.  The whole thing.  Ok, I shared a little and it took a few days, but someone may have seen me walking to the subway, eating it with my fingers.  May.

Rosemary Lavender Apple Galette

Rosemary Lavender Apple Galette

I was a very lucky little Dusty Baker in that I spent the majority of this past weekend surrounded by fancy food and scrumptious cocktails.  The Food Network New York City Wine and Food Festival definitely didn’t disappoint in either of those categories.

But, hey, I’m not a pastry chef.  Yes, I spend most of my time dreaming about alternative flours and wishing I were in a kitchen and not on a computer.  And maaaaaybe I find the things actual chefs do with pastry incredibly sexy.  But fancy-pants, personally, I am not.

So I was particularly at home when attending the Beekman Boys’ demo at the Grand Tasting on Sunday.  Farms?  Goats?  8-minute pastry?  Put the kettle on, boys, I’m stopping in.

The Fabulous Beekman Boys – otherwise known as Brent and Josh – own a farm upstate.  They bought it as weekend retreat before they both lost their jobs and needed to turn it into a mortgage-paying enterprise.  NYC foodies by nature, they turned their inherited goats (80 of them) into a soap-making machine.  Then cheese.  Then the rest is history.

Now they’ve got a new book out, following their documentary-like show on Planet Green, and are cornering the heirloom recipe market in all that’s old-school and tasty.

Which is exaclty what their demo was – old-school and extremely tasty.  With casual banter and a genteel charm, they made a galette with nothing more than a heaping cup of flour, a stick of butter, a fistful of sugar, a splash of milk, a rough chop of rosemary, some drizzled honey and some apples.  A recipe so easy you don’t need to write it down.  Which I didn’t.  Until this post.

What I shared with them (as I sat with a happy smile in the front row) was a love of lack-of-recipes-recipes.  Many that I’ve inherited from my family contain “a soup-spoon of butter” and “enough water to dissolve the yeast”.  I’ve made pastries alongside my Tia that may be two eggs and a cup of flour away from the original… and seem to work as amounts are remedied during the eye-ball process.  I love the feeling of just throwing things in a mixer, and the intuition that comes from just knowing how a basic pastry works.

It was also fitting that they described this as the perfect thing to whip together when a friend calls to say they’ll be stopping by on their way home from church… in about ten minutes.  Because as I wrapped up an article this morning I was just about to strap on my apron when an out-of-town friend asked if she could stop in… and that she had just parked her car down the street.  We had inherited some apples from my neighbor.  I always have flour, butter and the like on hand.  And I still have rosemary growing in my window-boxes.  I could throw this together in eight minutes.  So I did.

So this recipe is yours for the adaptation.  I used my standard gluten-free cake blend as my flour, palm sugar as my crust sweetener, and the rest of the leftover lavender-honey that I had on my shelf (from my current prosciutto-cheese-basil-melon-honey obsession that’s sadly going out the window along with the summer rain).  Use whatever fruit or savory ingredient you have on hand.  Add or omit sweetener as you see fit.  Grab whatever herbs from your garden or window box that sound exciting.  And enjoy the simple, homemade creation that is truly yours for the baking.

My piece... consumed with relish...

Ingredients:

  • 1  heaping cup flour (a basic gluten-free / gluten-free cake blend works perfectly)
  • A handful of sugar (I used palm sugar)
  • A dash of kosher salt
  • 1 stick of unsalted butter
  • Milk (I used unsweetened vanilla almond milk)
  • About 4 apples, peeled, cored and sliced (or comparable amount of fruit or savory veg)
  • Lemon juice (optional)
  • 1 Tbsp finely chopped rosemary
  • 2 Tbsp honey or however you want to sweeten the fruit
  • Dried lavender florets, optional
  • Egg white, yolk or milk to wash

Directions:

  • Preheat oven to 400°.  Line a baking sheet with Silpat if desired.
  • In a large bowl, mix flour, salt and sweetener.
  • Cut butter into thin slices and toss in.
  • With a fork, blend flour mixture and butter until flaky.  They pointed out that most recipes say “pea-sized”, but with the fork method it’s more flake than pea.
  • Add enough milk, slowly, pulling together with fork until the dough just comes together.
  • Roll on a floured surface until thin, either into a round or somewhat rectangular shape.
  • Transfer to baking sheet.
  • Sprinkle the center (leaving about an inch on all sides) with rosemary.
  • Optional: toss apples with about 2 Tbsp lemon.
  • Fill crust with apples, leaving a lip around the edge.
  • Drizzle with honey or sugar.
  • Fold the ends in to make a rounded crust, making sure there are no holes in the dough, and press to meet.
  • Wash with egg or milk.
  • Bake about 25-30 minutes, until lightly browned.
  • Serve warm, preferably to drop-in guests.

Picture perfect.

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