Friday, October 10, 2014

Gluten-Free Butter Pie Crust with Egg

When the harvest and holidays roll around, tensions mount.
What to do with all the produce flowing into our kitchens?
One of my favorite things is pie, any sort of pie.

Open Face pie, piled high with fruit
Pie with crumb topping, rich with nuts and perhaps some oatmeal
Lattice work showing the beautiful shades of fruit of the season.
And two crust pies, with just a tiny peep of filling showing through the vents.

The number of searches on the internet skyrocket as infrequent cooks search for the recipes they need for a harvest or holiday of their dreams.

And everyone looks backward to their moms and grand-moms for inspiration, especially for traditional foods.
Gluten-Free Butter Crust with Egg from www.DrJeanLayton.com



Unless your family is multi-generationally gluten-free, this can be a bit complicated.  Not everyone has a gluten-free chef in the family. I've been working for years to recreate the family recipes of my youth, like this one.

Pie crust is one of those skills that makes all meals end happy.
This gluten free butter pie crust with egg is a simply created and baked single pie crust. If you need a two crust pie shell, simply double the recipe. By using the egg, there is a better texture for the crust, flaky but well defined, not crumbs.

Pie Crust with Egg- Gluten-Free

By ,

This recipe makes a single crust pie shell. The egg makes it a bit more flexible in handling and crunchy in texture.

Prep Time:10 minutes
Cook time: 10 minutes
Yield: One pie shell
CategorySide Dish
Equipment needed: Pie Pan- standard 9 inch
Ingredients:
142 grams (1 cup)gluten-free white flour mix
20 grams (2 tablespoons) gluten-free whole grain flour mix
½ teaspoon salt
3 grams (1 teaspoon)(Psyllium husk
13 grams (1 tablespoon) organic cane sugar
82 grams (6 tablespoons) Unsalted Butter-cut into tiny pieces
1 egg-beaten
1 teaspoon lime juice
Instructions:
1. Stir together the flours, salt, sugar and pixie dust till one color.
2. Blend in the butter, smoothing the pieces into flakes.
3. Continue till the mixture is a blend of rice sized pieces, and larger bits.
4. Add the egg and lime juice. Stir to combine.
5. Pat the mixture into a ball. Flatten into a disc, wrap in plastic.
6. Place in fridge for at least 2 hours.
7. Roll out to ¼ inch thick between two pieces of plastic.
8. Remove one plastic piece and using the other to manipulate the crust, place the pie crust into the pan.
9. Don’t worry if the crust tears, just piece it together again.
10. Pinch the crust to form a pretty edge.
11. Chill till you have the filling ready.

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