Hey everyone! Its the first Wednesday of the month, and time for the Gluten Free Ratio Rally! With the holiday times approaching, we decided to tackle gluten free pie crust this month! For those who are new to the Ratio Rally, it's based upon Rhulman's baking ratios. If you want to know more about these, check out Ruhlman's book on Amazon.
I will admit this Ratio Rally was second in difficulty to the pate a choux Rally a few months back. (That one still ranks as the hardest thing I've attempted from a culinary aspect). The difficulty I've experienced with gluten free pie crust in the past is their delicate nature. Historically for me it's been much easier to tear or break gluten free crust versus traditional wheat crust (curse you gluten). However, with my experiences this month and the knowledge shared between the group, I think I've made my best gluten free pie crust thus far.
Also, thank you to Lisa for hosting this month, and to everyone who shared their tips and methods! Be sure to check out Lisa's post here.
And here are the rest of the posts for this Rally, let me know if you'd be interested in joining!
Jean Layton from Gluten-Free Doctor Cheese Crusted Apple Pie
Charissa from Zest Bakery Apple Galette with Pisco Soaked Golden Raisins
Kate from katealicecookbook Kale & Zucchini Tart
Jenn from Jenn Cuisine Sweet Potato and Duck Pot Pie
Caleigh from Gluten Free[k] Leek and Potato Pie
Rachel from The Crispy Cook Maple Walnut Pie
gretchen from kumquat deep dish chocolate bourbon pecan pie
Claire from Gluten Freedom Autumn Pumpkin Spice Pie
Morri from Meals With Morri Spinach – Prosciutto Ricotta Quiche & Muffin Tin Pie Variations
Silvana Nardone from Silvana’s Kitchen Chicken Potpie
Caneel from Mama Me Gluten Free Green Tomato Pie
Meredith from Gluten Free Betty Blueberry Pie
Shauna from Gluten-free Girl and the Chef Fresh Pumpkin Pie
Meaghan from The Wicked Good Vegan Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping
Erin from The Sensitive Epicure Chess Pie
Mary Fran from frannycakes Pumpkin Mousse Pie and Apple Maple Cream Cheese Pie
Brooke from B & the boy! Pot Pie
Lisa from Gluten Free Canteen Frangipane Apple Tart
~Mrs. R from Honey From Flinty Rocks Mock Apple Pie
Serving Size 8-10 people
Active Prep Time 20 minutes
Inactive Prep Time 6 hours
Bake Time 15 minutes
150 g white rice flour
100 g tapioca starch
50 g potato starch
100 g cold shortening, cubed
100 g cold butter, cubed
100 g ice cold water
1 tsp salt
7 oz dark chocolate
2 tbsp sugar
2 cups cold heavy whipping cream
Whipped cream for garnish
Crust: In a food processor, pulse the salt, flour and starches to mix them. Add half of the shortening and butter and pulse until the flour and fat starts to collect into crumbs. Scrape the sides and bottom of the processor, add the rest of the fat, and pulse until the fat is distributed throughout the flour. While adding small amounts at a time, pulse the water into the flour mix just until a dough forms and is sticky to the touch. This may not require the whole 100g.
For those who've made wheat flour pie crusts before, this dough will feel much stickier than you are used to. Don't worry, that will be normal. Wrap the dough tightly and refrigerate for 4 hours.
Preheat the oven to 350F. When ready to roll out, place a sheet of plastic wrap onto a counter, and generously cover with tapioca starch. Unwrap the dough and place onto the plastic wrap. Dust the dough with tapioca starch, and cover your rolling pin in tapioca starch. Gently roll the dough out into the shape of a circle, slightly bigger than your pie tin. You'll want a thickness of about 1/8th of an inch. Be sure to constantly dust your rolling pin and the top of the dough with starch to prevent sticking to your pin. When at your desired thickness, carefully put your hands under the plastic wrap holding your dough and invert into the pie tin. Gently tuck the dough into the pie tin, fitting the shape. If there's any cracks, use excess dough to fill them in. Place the dough in the oven for about 15 minutes, or until crispy and slightly golden. Let the pie crust cool completely.
In a double boiler, melt the chocolate with the sugar until the chocolate has completely melted. Remove the chocolate from the heat, and let cool to room temperature. In a large, cold mixing bowl, whip the cream until peaks form. Gently fold the chocolate into the whipped cream, and spread into the pie crust. Refrigerate for 2 hours before serving, and serve with whipped cream. I hope you enjoy!