Flaky, light gluten-free pie crust
A couple of months ago, I was presented with a challenge. I wanted a beautiful flaky pie crust like I was used with the wheat flour but, it had to be Gluten-free for the Gluten-free people in my life.
Lo and behold, I had an ingenius idea. Why not try the Bob’s Red Mill 1 to 1 Baking flour in the pie crust recipe on the back of the Tenderflake box? For those who don’t know what Tenderflake is, it’s lard, sold in a box, and the secret ingredient in the best pie crust you have ever had. I suggest using grassfed pure lard though, instead of the Tenderflake lard. The following recipe is theirs, however, I have only used 3/4 tsp of salt.
P.S. For Step 2: when you first start cutting in the lard it will look like this.
You need to make sure that it resembles a course oatmeal (below) before you move onto Step 3.
- 5 1/2 cups Bob’s Red Mill 1 to 1 Baking flour - see Notes
- 3/4 tsp salt
- 1 lb of lard
- 1 tbsp vinegar
- 1 egg, lightly beaten
- Cold Water
- Mix together flour and salt.
- Cut in lard with pastry blender or 1 knife until mixture resembles coarse oatmeal.
- In a 1 cup measure, combine vinegar and egg. Add water to make 1 cup. Gradually stir liquid into pie mixture. Add only enough water to make dough cling together.
- Gather into a ball and divide into 6 portions. If desired, wrap unused portions and refrigerate or freeze.
- Roll out the portion that you are going to use for a pie crust.
- Put pie crust dough into pie pan and trim off any excess. Now would also be a good time to use leftover dough and cut-out shapes to apply as decorations, around the edge of the pie itself.
- This dough is a bit more delicate than regular dough, so handle with care. If you end up using Bob’s Red Mill all purpose flour instead, you absolutely must add the recommended amount of xanthan gum. If you don’t, your pie crust will be quite crumbly.