FLAKY PieCrust – Gluten free and Vegan Optional 🍰👩‍🍳

Hi i’m Nathalie and today we’re making a 
gluten-free pie crust and optional if you   like you can make it also a vegan gluten-free 
pie crust and it’s very very easy the only   thing you have to substitute is butter with a 
vegan baking substitute like earth balance or   stork in Ireland and great britain and this 
gluten-free pie crust is so delicious that it   will not only outshines its glutenous cousins but 
it will fool anyone to think it’s the real deal pie crust is an art form for me i did not grow up 
with pie crust i mean there are no pie crusts in   germany so when i encountered pies in a small 
diner in missouri and i put my fork into this   flaky crust with this nice apple filling it was 
love at first sight it was fruit with flakiness   surrounding crust and then suddenly whipped 
cream because i love whipped cream but that   was just one of those best flavor combinations you 
can’t make pie crust with any fancy tools and you   can just use a fork for that and i’m definitely 
going to show you how to make a pie crust with   a fork in a different video but today i’m gonna 
show you how to make your life much much easier   especially if you use butter and not a vegan 
substitute with using a food processor and   if you like to learn more about gluten-free baked 
deliciousness make sure to subscribe to my channel   and i have a book out it is on kindle unlimited 
and so it’s free if you have that subscription   and it’s called gluten-free sugargasm.

Let’s get 
back to the recipe and i need some chilled water   to make my pie crust and what i did was i added 
some ice cube to the water and chilled it and now   i have nice ice cold water so what you’re going to 
do with the food processor is you’re going to use   the chopping blade that works best especially if 
you use butter and i’m going to add now 300 grams   of my pie crust flour combination i’m gonna 
add a quarter teaspoon of salt and 500 grams   of white sugar which is about a quarter cup and 
then i like to quick blend the flour combination   now the ingredients are well combined in the food 
processor and i’m gonna start to add the butter   and for that i need to prep the butter or the 
vegan substitute and i’m gonna measure around   170 grams of vegan substitute since this one will 
be a vegan pie and i’m gonna cut it now into cubes   by the way if you add a little bit more butter 
that’s not a problem and as i mentioned is if   you work with vegan butter please make sure it 
is vegan butter which you can use for baking uh   margarine and so on which might be vegan as 
well is way too soft so just double check that   whatever vegan substitute you use it is made 
for baking and ideally for vegan pie crust   you would use organic vegetable shortening 
because that creates a very nice flaky pie crust   what i’m going to do now is i’m going to add a 
little bit of that vegan butter substitute and   i’m going to pulse my food processor it’s good 
to pulse with your food processor for like 10   20 seconds because you’re quickly chopping 
up the butter instead of like combining it   and i’m going to repeat this process i’m going 
to add some butter then i’m going to pulse my   food processor for 10-15 seconds add some 
more butter and then i’m again pulsing my   food processor and i’m going to repeat the 
same process until all the butter is gone   so now we want to add some water to it and 
i normally measure up a quarter cup but i   may not use the entire quarter cup i have tried 
also other water substitutes like vodka instead   hoping it would create bigger flakes but the only 
thing that really creates bigger flakes is using   shortening i add slowly to cold water and see how 
the consistency changes and you can see here how   some of the butter flakes are there already before 
i added more water to it it actually pulsed the   food processor a little bit more and i started to 
see how it formed small little butter balls really   in my food processor which is good i’m very 
cautious how much water i add to pie crust   because if i add too much it becomes too moist 
and too soft and i’m not forming enough flakes   you can see how big those butter balls are so 
it’s actually good that i didn’t add more water   i’m going to pulse the butter balls again until 
they form bigger lumps i’m going to transfer now   the lumps into an empty bowl where i’m gonna form 
the pie dough i’m gonna combine now the pie crust   with my hands you wanna handle the pie crust as 
little as possible to prevent melting the butter   with your hands but i wanna do it really fast 
and try to touch the dough as little as possible   so here’s now my vegan pie crust though and 
i’m gonna let it rest now for 30 minutes   to two hours in the fridge i’m also going to 
quickly show you how much more difficult it is   to make pie crust with actual butter than using 
the vegetarian or vegan butter substitute or   using organic shortening one thing about butter 
is certainly it is much harder i mean you can   see how i can slice the ice cold butter and how it 
keeps its shape compared to the vegan substitute   i still have to cut the same cubes so that’s about 
170 grams of butter and i’m gonna add some of the   butter to the food processor and quickly pulse the 
food processor breaking down the butter with the   food processor certainly much much easier than if 
you have to do it with the fork and i’m gonna do   the same thing as i did for the vegan substitute 
i’m gonna add some butter i’m gonna pulse for 10   to 15 seconds and i’m going to repeat this process 
until all the butter is gone i’m going to now   transfer the lumps into an empty bowl and press 
with my hand briefly together the pie crust dough   here’s the pie crust and i’m gonna chill it now 
for at least 30 minutes i like to normally chill   the pie crust overnight especially if i have the 
time for it and another thing you can do certainly   with pie crust is you can freeze it and if i plan 
to freeze my dough what i’m gonna do is i’m gonna   wrap it up in parchment paper put it in a plastic 
bag and freeze it so after my pie dough has   chilled for two three hours overnight i’m gonna 
take it out of the fridge and start making my pie   with it and i’m going to show you a few recipes in 
the upcoming weeks on it but uh let’s get started   on it so what you do is you roll it out between 
parchment paper you put it into pie pan you add   your filling and then you need to close your pie 
depending on what pie do you deciding on making   for this pie example i decided to use my cookie 
cutters and cut out a bunch of shapes and decorate   the top of it and then the last thing i have to 
do before i can bake it is i need to make my pie   shield so i could make my own pie shirt out of 
aluminum foil and i’m going to show you how to   do it in my strawberry rhubarb pie recipe and now 
you would just bake the pie in the oven and your   pie is ready i also want to show you how to freeze 
an entire gluten-free pie because you may get into   the situation where you have a big event coming up 
and you need to have multiple pies and just don’t   have the time to prepare them all in advance so 
what you can do is you prepare an entire pie as   you would do with any other pies and then you just 
freeze it and i’m going to show you how to do that   the only thing i have to do is cover 
it in saran wrap and then freeze it so i’m going to unwrap the pie and i’m gonna 
pop now the frozen pie for about 15 to 20   minutes at 425 degrees fahrenheit which 
is i think close to 200 degrees celsius   for about 15 to 20 minutes then i’m gonna turn 
down the oven for another 40 to 50 minutes to 325   degrees which is around 170 degrees celsius and 
then after that i’m gonna remove the pie shield   bake it for another 15 to 20 minutes at the same 
temperature and then your pie is ready and here   is the tasty yummy strawberry papaya i hope you 
enjoyed today’s show and if you did please make   sure to subscribe to my channel and check the bell 
to get notifications about any upcoming videos   and if you have any comments 
feedback ideas which i can try out   please make sure to add them below in the 
comment box and i see you next week bye

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