Hello, and welcome to pastry class 101!
Today we will be working with a recipe adapted from one of my mother's recipes, entitled, "foolproof pastry."
The best part: this recipe is gluten free. With minimal effort, we will create a lovely 9 inch pie shell or 4 tartlet shells to shock those gluten free pastry naysayers.
So let's begin!
- 1 cup GF all-purpose flour*
- 1/2 tsp salt
- 3/4 stick unsalted butter, cold
- 1 tsp vinegar
- 2-3 T cold water**
Preheat oven to 425.
Combine flour and salt in food processor. Add in butter and pulse until butter is in pea-sized chunks. Add in the vinegar and water and mix until a ball forms.
To make a pie crust, on a very well-floured surface, roll out dough into a circle. Carefully fold in half twice to make it easier to transfer to the pie pan. Transfer to pie pan, unfold dough, and fit into pan. The dough may tear a bit on the folded seams. Just press it back together as you fit it into the pan. Fold under the outer edges of the dough that hang over the edge of the pan so that the edges of the dough line up with the edge of the pan. Crimp it with a fork or with your fingers. (How to crimp a pie crust video link)
To make tartlet crusts, form the dough into a ball and place it on a well-floured surface. Cut into four equal parts. Now roll each part into a circle slightly larger than the size of the tartlet mold. Fit the dough circle into the mold, gently pressing it into the bottom and edges so that the dough just barely exceeds the top edge of the pan.
To keep the crust from bubbling and becoming deformed, either weigh it down with pie weights or--as I generally prefer to do--thoroughly prick the crust with a fork.
For pie crust, bake for 25-30 minutes or until the edges are slightly golden. For tartlet crusts, bake for 14 minutes until slightly golden.
*Suggested gluten free flour mix:
- 1/2 cup sorghum flour
- 3/4 rice flour
- 3/4 cup tapioca starch
**The amount of water you need to add may vary with different gluten free flour mixes. Be really careful not to add to much water and make the dough too soft to handle.