GF Perfect Pie Crust- Artisan Blend
This is a nearly fool-proof pie crust — tender, flaky, with a crispness to the edges and a taste that can't be beat. This recipe make a two-crust pie. Feel free to make it in bulk and freeze it, as well. This will work with all our flour blends.
GF Perfect Pie Crust
Serving: 2 pie crust | Prep time: 90 min | Cook Time: 30-35 min
Ingredients
- ½ cup (4oz) extremely cold butter or vegan alternative, cut into one ounce or ½" cubes
- ½ cup extremely cold shortening or lard, cut into 1 ounce or ½" cubes
- 3/4 cup cold water plus several ice cubes (for chilling)
- 1/4 cup sugar
- 1/4 cup Vodka (gluten-free) or lemon juice
- 2 1/2 cups 350 g well chilled Better Batter bread flour, original blend, artisan four or cake flour. plus, more for rolling)
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon baking powder
Instructions
Bakers Note: All ingredients need to be well chilled! Put butter and shortening in the freezer for 15 – 30 minutes before beginning. Add ice cubes to the water and let it chill for several minutes – at least 5. Add vodka or lemon juice to the water and set aside.
Food Processor Method
Combine the flour, salt, sugar, and in the bowl of a food processor. Pulse 5 -6 times to combine.
Add the cold butter, shortening or vegan alternative fat to the flour mixture. Pulse 6 -8 times or until the mixture resembles coarse meal with some pea sized pieces of fat.
Remove ice cubes from the water mixture. With processor running, add 3/4 of the water mixture all at once.
Continue Mixing. Continue to mix until the mixture just comes together. Only add extra water if the dough refuses to come together and is crumbly. Dough should start out very wet and thicken while mixing (and get less sticky upon resting). Continue with the recipe below:
Hand Method:
Combine the flour, salt, sugar, and in a mixing bowl. Whisk well to combine.
Add the cold butter, shortening or vegan alternative fat to the flour mixture. Use pastry cutter or two sharp knives with a scissoring motion (running the blades across each other) to cut the fat into the flour mixture until the mixture resembles coarse meal with some pea sized pieces of fat.
Remove ice from the water mixture. Add 3/4 of the water to the mixture and blend quickly with your hands, pressing lightly, until the mixture comes together. Only add remaining water if dough refuses to come together and is crumbly. Dough should start out very wet and should start to thicken as you blend it. Proceed with recipe below.
Turn dough out onto a floured surface and bring together by hand. Fold the dough over itself two to three times. The dough should be mostly put together and slightly loose/shaggy. Do not knead the dough.
Divide into 2. Make each half into a disk shape. Wrap in plastic wrap and refrigerate approximately 90 minutes. Then, remove from fridge.
To roll the dough, lay a piece of wax paper on a work surface and sprinkle with some flour blend. Lay the disk on the floured paper, sprinkle with some more flour, and lay another piece of wax paper on top of the disk. Roll the dough into a circle approximately 12 inches wide. Repeat with other disk (if using). Note: if dough is too cold to roll easily, let it sit on the counter for a few minutes.
Remove the top sheet of wax paper and carefully transfer the dough into a 9 inch pie plate. Remove the wax paper. Push the dough very gently down so it lines the bottom and sides of the pie plate. If the dough splits or breaks apart just push it back together.
Fill the pie, then trim the edge of the pie crust to about ½ – ¾ inch overhang. Top with top crust if recipe directs.
Tuck the overhang under and pinch the dough into a decorative finish.
Bake as your pie recipe indicates.
