Gluten-Free Makeovers (85 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Spoon the batter into the prepared pan and smooth out to fill all the crevices in the pan. Bake for 60 to 65 minutes, until golden and a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert onto a serving plate and cool completely.
Frost with Cream Cheese Frosting, or simply dust with confectioners’ sugar or serve as is.
If using flax gel, add the mixture all at once.
The category of pies was the last holdout in my gluten-free culinary explorations. I thought they were difficult, too crumbly, and too dry—simply not worth the bother. Now I know how wrong I was. Don’t miss out on this American tradition like I did.
In traditional piecrusts, bakers always warn that overworking the crust will build up gluten and create a tough pastry. That’s not a problem when working with gluten-free dough. The trick here is the right proportion of fat and liquid to dry ingredients. Using high protein flour also helps add a natural amount of elasticity. Handling the dough through sheets of plastic wrap prevents the crust from breaking and crumbling. It also helps in transferring the dough to the pie pan. Although some breakage is inevitable, handling through plastic wrap also helps with repairs. Just press and smooth the broken pieces back together. Tears will not be visible after the crust bakes.
Double-crust pies are always more challenging with gluten-free piecrusts because it is more difficult to smooth the torn pieces back together over a chunky filling. Sometimes it results in more tears. Instead, try cutting strips of dough and laying them in lattice fashion over the pie filling. Or sprinkle a crumb topping such as the Streusel Crumb Topping on page 236 over the filling.
I provide some of my favorite filling recipes here, but you can use your own family recipes once you’ve mastered the easy and delicious techniques.
PIES AND TARTS
Dream Crust
(Flaky Piecrust)
MAKES TWO 9-INCH PIECRUSTS
This crust has everyone fooled. It is tender and flaky with no hint of the grittiness that, according to gluten-filled tasters, is characteristic of many gluten-free foods. It’s used in many recipes throughout this book. However, if you are short on time, use a commercial piecrust, such as Whole Foods Market Gluten-Free Bakehouse or Gillian’s Food.
2 cups Cake and Pastry Flour (page 16)
½ cup amaranth flour
2 tablespoons potato flour
1 tablespoon sugar
1½ teaspoons baking powder
6 tablespoons cold unsalted butter, cut into small pieces
6 tablespoons organic shortening, cut into pieces
2 large eggs
2 teaspoons cider vinegar
2 to 3 tablespoons cold water
In the bowl of a food processor, combine the flours, sugar, and baking powder. Pulse to combine. Add the butter and shortening and pulse until the mixture resembles coarse meal. Add the eggs, vinegar, and 2 tablespoons of water and pulse to combine. Add more water, a few drops at a time, until the flour holds together. Remove the dough to a work surface and form into a ball.
Divide the dough in half. Roll each piece of dough between sheets of plastic wrap into a 12-inch circle. The dough round should be thin but still have enough structure to lift off of the plastic easily without crumbling. Some tearing is inevitable. Tears can be patched with leftover dough.
Gently flip over onto a 9-inch pie pan. Press into the pan, crimp the edges, and prick the bottom with a fork. Set on a baking sheet for ease of handling.
Fill with the pie filling of your choice and bake according to the recipe instructions, or prebake for 25 minutes in a 375°F oven if using for pudding fillings.
Tips
:
When processing the dough, you are looking for a smooth not crumbly texture, but it should not be wet as that will lead to a tougher crust. Don’t scoop out of food processor with fingers. The blade is sharp.
To freeze: The crust can be rolled out, set in a pie shell, wrapped in plastic wrap, and frozen. Thaw for 15 minutes before using.
Egg-free
This easy crust begs for an easy filling. Try the Chocolate Mousse Filling on page 238 or use a gluten-free instant pie filling and add your favorite berries or sliced bananas.
1½ cups gluten-free graham cracker crumbs (page 235 or see Pantry, page 273)
4 tablespoons butter or non-dairy buttery spread, melted
¼ cup sugar
Preheat the oven to 350°F. In a medium bowl, combine the crumbs, butter, and sugar and mix to moisten. Press into the bottom and 1½ inches up the sides of a 9-inch springform pan.
Bake 8 to 10 minutes, or until the edges are slightly golden. Let cool before adding the filling of your choice.
• To make a Cookie Crumb Crust, replace the graham cracker crumbs with an equal amount of ground gluten-free chocolate, vanilla, or ginger cookies.
