Last week Ivy hosted a pie party. 12 girls 12 pies/tarts. In preparation I looked for a pie to make. I had been curious to try a gluten-free pie crust, and I stumbled upon this really lovely post by ‘gluten-free on a shoestring’.
Gluten-free pie crust, as it turns out, is a lot more forgiving to make than its regular counterpart. No gluten equals no fear of over handling the dough!
I substituted her gf all-purpose flour for the one by glutenfreegirl. I also left out the Xantham as some people’s digestive systems have stomach pains from it (I tried it with and without and haven’t noticed enough of a difference to warrant leaving it in). The pie turned out very well. The initial crusts were too buttery according to tasters, so I dropped the butter by a teeny amount as well. Overall it has been very well-received.
Prep time: 1hour + 2.5 hour rest time Cook time: 40 minutes Yields: 1 10-inch tart
Gluten Free All-purpose Flour
Yields 300g which was enough for the pie/tart crust and dusting.
- 60g super-Fine Brown Rice (I used whole foods bulk which looks fine, but it’s a bit gritty in texture)
- 45g sorghum
- 15g potato flour
- 75g sweet rice
- 75g potato starch
- 30g arrow root powder/starch
Rich Savory Pie Crust
- 1 3/4 cups (245 g) gluten free all-purpose flour, see above (reserve rest for dusting)
- 1/2 teaspoon kosher salt
- 7 tablespoons (~104g) unsalted butter (1 tblsp less than a stick), roughly chopped (into cm chunks) and placed in freezer
- 1 egg (60 g, out of shell), separated
- 1/2 cup (4 fluid ounces) cold water, iced (ice cubes don’t count in volume measurement), plus more by the tablespoon as necessary
- 5 ounces grated Gruyère cheese (or another semi-hard cheese)
- 2 firm and ripe tomatoes, sliced 1/4 inch thick, about half seeds from each slice removed. (~2 tomatoes)
- Optional: little cherry tomatoes sliced to fill in the gaps
- 12 leaves fresh basil
- 1 1/2 tablespoons (21 g) extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Optional 1 tsp of tarragon mixed in when you roll out your dough (maybe adding it to the dried goods works too)
First, make the pie crust.
Prepare on the counter, two large sheets of plastic saran wrap overlapping each other a bit. This is where the dough will go.
In a large bowl, place the flour, and salt, and whisk to combine well.
In a separate small bowl, whisk the egg yolk (reserve the white) and 1/2 cup icy cold water until well-combined.
If you have a food processor:
Place flour in food processor with frozen butter. Pulse around 12 times (there will be larger chunks of butter). Pour half the liquid ice water+egg yolk around flour. Pulse 3 times. Pour the other half and pulse until you get something that looks like cottage cheese. ~5 pulses. Carefully pour the dough onto the saran wrap and use it to pack it in to form a disk. Wrap tightly and place in fridge, for 2 hours to overnight. If you’re in a tight bind, let sit for 30 min in fridge.
If you don’t have a food processor:
Add the chopped and chilled butter, and toss to coat the butter in the dry ingredients. Press each floured chunk of butter between a floured thumb and forefinger to flatten. Create a well in the center of the large bowl of dry ingredients, add the egg yolk and water mixture and mix to combine. The dough will come together. If there are any very crumbly bits, add more ice water by the tablespoon and mix to combine.
Transfer the dough to a large piece of plastic wrap. Cover and press into a disk. Refrigerate for at least 2 hours or up to overnight. If you’re in a tight bind, let sit for 30 min in fridge.
Once the dough has chilled, let it rest 10-15 min after taking it out. Preheat your oven to 400°F. Grease the bottom and sides of a 12-inch tart pan with a removable bottom and set it aside.
Turn the dough out onto a well-floured surface. Dust the surface with a bit more flour, and roll it out with a rolling pin into a 1/2-inch thick rectangle. Fold the rectangle in half lengthwise, dust again lightly with flour, and roll the dough out again into a 1/2-inch thick rectangle. Once more, fold the rectangle in half lengthwise, and then fold again widthwise to create a thick square. Dust the square lightly with flour, and roll the dough out into a round that is about 14-inches in diameter.
Transfer the round of dough to the prepared tart pan, and press it gently into the bottom and the sides of the pan. Trim the edges of the dough to about 2/3rds the height of the pan. Then gently push/fold down on the dough to make the crust a bit thicker and to even it out. Gluten-free dough has no gluten, so feel free to take left-over bits to patch where needed.
Brush the bottom surface of the crust generously with the egg white. Poke bottom in a few places with a fork then place the crust in the freezer until firm (~10 minutes).
Place parchment paper ontop of dough, and place pie weights (aka dried beans) on top. Place crust in middle of oven and cook for 10 min at 400, remove from oven and remove beans, put back in and reduce heat to 350 and bake for another 15 min or until lightly golden. While the crust is baking, prep the filling.
Remove from oven and fill it. Scatter 1/3 of the grated cheese in an even layer over the bottom of the crust. Place the tomato slices in a tight but even layer on top of the grated cheese. Scatter the basil leaves on top of the tomatoes. Drizzle evenly with the olive oil, then sprinkle lightly and evenly with the salt. Repeat if you have leftover slices, reserving enough cheese for a final top-coat. Cover with the remaining grated cheese in an even layer. Don’t worry about overfilling – it will deflate after cooking. Place back in oven and Reduce the oven temperature to 300°F. Continue to bake until the tomatoes are soft (about another 15 minutes).
Cool the tart for 15 minutes before slicing and serving warm. The tart can be covered and refrigerated for a couple days before serving. Warm in a 250°F oven before serving (~15min).
Next Day Tip! Grilling the bottom of the tart makes it nice and crispy!