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I have done a thing. I have made a delicious gluten free pie crust. Prior to this, delicious and gluten free pie crust were not words I would necessarily use in the same sentence. But I really, actually did it.

Normally, this is the part where bloggers write a novel about their day making their recipe, forcing you to scroll though 75 photos of their cooking process, and every detail about the food and personal life till you get to the actual recipe (if you can find it hiding underneath all of the ad pop ups). All I want say is that I really love pie. It’s pretty and delicious and feels like such an accomplishment once it’s made. We try to be spare with gluten in our house because a number of us are sensitive to it. But thanks to Covid-19, I have decided to tackle gluten free pie crust. I’ll spare you the boring details, just know that we are going to really need some help losing the 19 quarantine pounds thanks to these crusts (and Kerrygold butter). Always Kerrygold butter. I dream of this butter. It is my best good buddy. I digress.

Gluten Free Pie Crust

From The How Can it be Gluten Free Cookbook from Americas Test Kitchen

Double-Crust Pie Dough (makes enough for one 9 inch pie)

5 tablespoons ice water

3 tablespoons sour cream

1 tablespoon rice vinegar

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13 ounces (2 3/4 cups plus 2 tablespoons) Gluten Free Flour Blend (I recommend using Bob’s Red Mill 1 to 1 flour)

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon xantham gum

16 tablespoons unsalted butter, cut into 1/4 inch pieces and frozen for 10 to 13 minutes.

  1. Combine ice water, sour cream, and vinegar together in bowl. Process flour blend, sugar, salt, and zanthan gum together in food processor until combined, about 5 seconds. Scatter butter over top and pulse mixture until butter is size of large peas, about 10 pulses.
  2. Pour half of sour cream mixture over flour mixture and pulse until incorporated, about 3 pulses. Pour remaining sour cream mixture over flour mixture and pulse until dough just comes together, about 6 pulses.
  3. Divide dough into 2 even pieces. Turn each piece of dough onto sheet of plastic wrap and flatten each into 5-inch disk. Wrap each piece tightly in plastic and refrigerate for 1 hour. Before rolling out dough, let it sit on counter to soften slightly, about 15 minutes. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days.)

Amen

Happy baking and have a lovely weekend. Also, don’t forget to subscribe on my main page, so you don’t miss my free book about mothering as learned by my favorite literary heroine, Jo March.

Hey, I am working on an online bookshop through bookshop.org where I will be referring all of my book suggestions from now on. All of these purchases will go to support local bookshops which are often hard hit by the Amazon empire.