Well it is really summer where I live. Normally we are in 100 degree temperature by middle of June (no I’m not in Arizona, but close) but this year it’s been cooler and so I’ve been able to continue baking. However, I did this pie crust the other day and the oven heated up my house so much I was miserable. So… posts until the temperature go down might be sparingly.
But keeping with the summer theme I wanted a fruit tart. So I decided to make a pie crust. I had never made a Gluten-Free crust before and I had heard it is quite hard. My local bakery I eat at does not do them and they do almost everything, so it made me wonder if it was possible. TO THE INTERNET!
I found several recipes but the one that looked the best was this one that used sour cream. It is from the blog Gluten Free on a Shoestring and it ended up working quite well. The original recipe makes a 10 inch pie crust. I like mine really thin, so it ended up making, 2 6-inch crusts and allowed me to roll 8 hot dogs to make pigs in the blanket.
To me, it was a pretty straight forward recipe. The only thing I did not do that the original stated was flatten the butter with my hands. I had never done this before in making pie crust, I always mashed it with my whisk or in a food processor. Which is what I did in this instance. Also, my house was so hot at the time, it did not need the heat from my hand.
One tip I will say it it really does need to be ice water. I put a 1/2 a cup in the freezer and let it get cold before I made the dough.
On rolling it out. It is really sticky at first and it will crack. I almost cried thinking I had done something wrong. But as I continued to roll it out and fold it up, it stopped being sticky and did not crack. In the end it looked and felt like normal pie crust I used to buy from the store pre-made.
I ended up making a fruit tart and a quiche with my 2 6-inch crusts. Both were delicious. So I highly suggest if you are needing a pie crust, to use this recipe.
Pie Crust
Ingredents
- 1 1/2 cups all purpose Gluten-free flour
- 3/4 teaspoon xanthan gum (omit if flour blend includes it, read ingredients 😉 not all say it right on the front)
- 1/4 teaspoon Gluten-free baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons of very cold unsalted butter, cut into small chunks
- 1/2 cup natural sour cream, cold
- ice water (will add a tablespoon at a time, I chilled 1/2 a cup which was more than plenty)
Instructions
- Dough
- In a large bowl whisk flour, xanthan gum (if using), baking powder and salt. Add the small chunks of butter and toss to coat in the dry ingredients.Take whisk grind butter until it is flattened into mixtureAdd sour cream and mix until the dry ingredients are moistenedAdd a Tablespoon of water and mix into dough with hands. Repeat until a dough ball forms. (Took about 3 Tablespoons for me)Chill for 45 minutes
- Rolling out
- Place chilled dough on floured surface and taking a floured rolling pin start rolling out the dough to about a 8 inch round piece.
- Fold dough to make a square and repeat rolling out dough. This step will need to be completed until not sticky about 4 times.
Note: It may crack and also stick to the surface even with flour. Making folding it into a square impossible. That is okay. Just ball it up again and roll it out. - After it is less sticky and not cracking, it is ready for making whatever you choose.
Roll out to desired width and depth and follow your pie recipe from here on out.
- Enjoy!
