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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