{"id":1362,"date":"2019-12-04T09:43:50","date_gmt":"2019-12-04T15:43:50","guid":{"rendered":"http:\/\/www.addictedtocanning.com\/blog\/?p=1362"},"modified":"2019-12-04T09:43:50","modified_gmt":"2019-12-04T15:43:50","slug":"gluten-free-pie-crust","status":"publish","type":"post","link":"https:\/\/www.addictedtocanning.com\/blog\/2019\/12\/04\/gluten-free-pie-crust\/","title":{"rendered":"Gluten Free Pie Crust"},"content":{"rendered":"

I have been experimenting with gluten free pie crust \/ short crust recipes. The experiments have been quite demoralising as none of the recipes have produced a nice, short pastry.<\/p>\n

This recipe delivers. I have used it for pecan pie and for mince pies. I have doubled it without any worries. Two words of caution, though: use your scales. Digital scales are dirt cheap on Amazon. Second word: be prepared to add some extra water if it needs it.<\/p>\n

  • 100g corn starch (corn flour)<\/li>\n
  • 100g sweet \/ glutinous rice flour<\/li>\n
  • 50g sorghum flour OR oat flour<\/li>\n
  • 30g almond flour<\/li>\n
  • 125g cold butter<\/li>\n
  • 1 egg<\/li>\n
  • cold water as needed<\/li>\n
  • pinch of salt<\/li>\n
  • OPTION: up to 90g powdered sugar if making a sweet pie<\/li>\n

    Add all the dry ingredients to your food processor. Pulse to combine. Add the egg and butter. Blend until it all comes together. Add a little ice cold water a tablespoon at a time if necessary – you want it to come together as a dough, but not be damp.<\/p>\n

    Turn out the dough onto plastic wrap. Shape it into a flattened disc. Put the wrapped dough in the fridge for at least<\/strong> one hour – do not skip this step! You want the dough to be thoroughly chilled before you try to work it.<\/p>\n

    Follow the instructions on your favourite pie recipe. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

    I have been experimenting with gluten free pie crust \/ short crust recipes. The experiments have been quite demoralising as none of the recipes have produced a nice, short pastry. This recipe delivers. I have used it for pecan pie and for mince pies. I have doubled it without any worries. Two words of caution, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[66,18],"tags":[30,76],"class_list":["post-1362","post","type-post","status-publish","format-standard","hentry","category-gluten-free","category-recipe","tag-cheap","tag-gluten-free"],"_links":{"self":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1362","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/comments?post=1362"}],"version-history":[{"count":2,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1362\/revisions"}],"predecessor-version":[{"id":1364,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1362\/revisions\/1364"}],"wp:attachment":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/media?parent=1362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/categories?post=1362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/tags?post=1362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}