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Ok, confession time. I don't measure. EVER. Yes, even if I'm baking - and that is just against the very fiber of what it means to be a baker. When I was little and used to 'play cook' otherwise known in my family as botching the joy for me was in the process, textures, feeling it wasn't in following a recipe. Then again, the results of my botching were typically inedible, over salted, always dry balls of dough! It was ok because I was 7, but now I use that same method of baking with my senses I just do it with a lot more knowledge. For the most part it works out really well for me. If you know what you want the resulting texture to be, then you can really get to where you want to go by feel. Then again, there is definitely the occasion where it does not work out and honestly I usually just shrug it off and laugh at myself a little for being an idiot and NOT actually following recipes/writing my own.

The one thing that I have made that continually irritates me with it's imperfection is PIE CRUST. God help me I have tried so many different 'recipes' that I actually started writing them down. Yep, I did. I tried the almond one, the millet, the brown rice, the buckwheat, none of them really did it for me...until this year. Not only did I write it down, but now I'm blogging about it, that's how good it is. Here's the recipe!

Gluten Free Pie Crust

2/3 cup millet flour

2/3 cup tapioca flour (+ more for dusting)

2/3 cup white rice flour

1/2 teaspoon sea salt

1 stick cold organic butter, finely diced

4 tablespoons ice cold water

1 large egg, lightly beaten

Method:

Pre-heat oven to 350 degrees. 

Combine flours in a medium sized mixing bowl, stir until thoroughly mixed. 

Pour flour mixture into a food processor, add butter and pulse until mixture resembles coarse cornmeal. Add the egg and 1 tablespoon at a time, add in the water. As soon as the dough forms a ball, remove from the food processor, wrap in plastic wrap and refrigerate for 20 minutes to a half hour. (This can also be done by hand using a pastry cutter and incorporating the egg and water with your hands, just be sure to do it as quickly as possible so the dough doesn't get warm or tough from overworking it). 

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After chilling, remove the dough and roll out (gently) on parchment using extra tapioca flour for rolling. Slide one hand under the parchment paper and use the other to place your pie dish over the dough so you can flip the dough into the pie dish. Peel off the parchment paper and gently push the dough down into the pie dish. Cut off any excess dough along the ouster edge of the pie dish and pinch the dough along the edge to create the crust. 

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Poke holes in the bottom of the pie dish so that when it bakes it does not puff up. 

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Bake for about 15 minutes (crust will still be pale in color but is no longer soft). Let cool completely. Add filling of your choice and bake according to the needs of that particular pie. To keep the ouster edges of the crust from burning, tear strips of tin foil and cover the entire outer edge of the crust. 

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