Gluten-free anyone? Got the blueberry pie nailed!
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Gluten-Free Pie Crust (you will NEVER know the difference!)
Every recipe I've tried at Jeanne's website has been awesome, and for a lifelong "give-me-the-gluten" girl, I'm a tough critic smileys/smile.gif
I make up her gluten-free flour mix (below) and store it in a ziploc. The really nice thing about gluten-free stuff is...well, there is no gluten so you don't have to be delicate with it like a regular crust.
GF Pie Crust
(makes a double crust for a 9-10 inch pie)
Another tip I have for you is to go SLOW when rolling out your dough. When I say slow, I mean slow. An additional tip: don’t use much pressure as you roll. Be light as a butterfly. If it starts cracking, slow down and use an even lighter touch with your dough. It takes patience, but your result will be worth it.
Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as “glutinous rice flour” or under the brand name, Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the pie crust)
Ingredients
2 1/3 C (350g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1 TBL granulated sugar
1/4 tsp salt
1 C (8oz; 230g; 2 sticks) unsalted butter, cold and cut into pieces (you can also use lard)
1 TBL vinegar (I use apple cider vinegar)
5-7 TBL cold water
extra tapioca flour for rolling out
First, make the filling for your pie. I have two for apple pie that you can find here. Set the filling aside at room temperature while you’re making your crust.
To make the crust:
Place flour, sugar, and salt into a large bowl. Mix together with a spoon until combined. Add butter pieces to the dry ingredients mixture. With fingers, start rubbing together the butter and the dry ingredients. This will take some time. Do this until the resulting mixture looks like wet sand mixed with pebbles. I like to do this by hand to get a feel for the dough.
Add the vinegar and rub into the mixture. Add water a TBL at a time, rubbing into the mixture. You want to add enough to create a dough that holds together well, but isn’t wet. During the winter here in Seattle, I’ve consistently used about 6 TBL. During the summer I’ve used closer to 5 TBL.
Divide the dough into two fairly equal pieces, shape into disks, and wrap each disk separately in plastic wrap. Refrigerate the disks for 20-30 minutes (or until the disks are cool and nicely firm but not hard). NOTE: if your kitchen isn’t too hot, you can roll out your first crust right away. Just put the other piece in the fridge to chill while you roll out the first piece. My kitchen rarely gets too hot, so I always roll the first piece right away. This is always the easiest dough to roll–it’s at the exactly right temperature.
Prepare your rolling surface. Sprinkle tapioca flour over your rolling surface. Also sprinkle flour over your rolling pin. When the disks are chilled, remove the first disk of dough from the fridge and place on your prepared rolling surface and sprinkle top of dough with tapioca flour. The key to successfully rolling out gluten-free pie dough is to go slow. When I say slow, I mean SLOW. And with a light touch. If your dough starts cracking, slow down and don’t press so hard with your rolling pin. With your rolling pin, carefully and patiently roll out the dough into a 12″ circle (it should be at least 3″ larger than the top of your pie pan). If the dough sticks to the rolling pin, add more tapioca flour.
NOTE: the dough should be cool but not too cold. It should roll fairly easily and should not break while you’re rolling it. If it does break a bit, don’t worry–breaks are easily fixed by smoothing the dough over the breaks. If it seems too cold and you’re really having to work hard to roll it and it’s breaking a lot, step back and let it warm up a little bit before you continue. Alternately, if the dough is floppy and seems to be “sweating,” it is too warm and should be refrigerated for a while longer
In the next step, you are going to roll the dough around the rolling pin in order to transport it to the pie pan. In order to do this, sprinkle tapioca flour over the entire surface of the pie crust dough. Now, put the rolling pin on top of one side of the dough. Wrap the dough around the roller until you’ve gotten all of the dough onto the pin. The dough should roll easily around the pin without any breaking.
Your baking time and temperature will depend on your filling. I usually bake apple pies for 10 minutes at 450 degrees and then lower the temperature to 350 and bake for another 35-45 minutes.
http://www.artofglutenfreebaking.com/gluten-free-recipes/
Every recipe I've tried at Jeanne's website has been awesome, and for a lifelong "give-me-the-gluten" girl, I'm a tough critic smileys/smile.gif
I make up her gluten-free flour mix (below) and store it in a ziploc. The really nice thing about gluten-free stuff is...well, there is no gluten so you don't have to be delicate with it like a regular crust.
GF Pie Crust
(makes a double crust for a 9-10 inch pie)
Another tip I have for you is to go SLOW when rolling out your dough. When I say slow, I mean slow. An additional tip: don’t use much pressure as you roll. Be light as a butterfly. If it starts cracking, slow down and use an even lighter touch with your dough. It takes patience, but your result will be worth it.
Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as “glutinous rice flour” or under the brand name, Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the pie crust)
Ingredients
2 1/3 C (350g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1 TBL granulated sugar
1/4 tsp salt
1 C (8oz; 230g; 2 sticks) unsalted butter, cold and cut into pieces (you can also use lard)
1 TBL vinegar (I use apple cider vinegar)
5-7 TBL cold water
extra tapioca flour for rolling out
First, make the filling for your pie. I have two for apple pie that you can find here. Set the filling aside at room temperature while you’re making your crust.
To make the crust:
Place flour, sugar, and salt into a large bowl. Mix together with a spoon until combined. Add butter pieces to the dry ingredients mixture. With fingers, start rubbing together the butter and the dry ingredients. This will take some time. Do this until the resulting mixture looks like wet sand mixed with pebbles. I like to do this by hand to get a feel for the dough.
Add the vinegar and rub into the mixture. Add water a TBL at a time, rubbing into the mixture. You want to add enough to create a dough that holds together well, but isn’t wet. During the winter here in Seattle, I’ve consistently used about 6 TBL. During the summer I’ve used closer to 5 TBL.
Divide the dough into two fairly equal pieces, shape into disks, and wrap each disk separately in plastic wrap. Refrigerate the disks for 20-30 minutes (or until the disks are cool and nicely firm but not hard). NOTE: if your kitchen isn’t too hot, you can roll out your first crust right away. Just put the other piece in the fridge to chill while you roll out the first piece. My kitchen rarely gets too hot, so I always roll the first piece right away. This is always the easiest dough to roll–it’s at the exactly right temperature.
Prepare your rolling surface. Sprinkle tapioca flour over your rolling surface. Also sprinkle flour over your rolling pin. When the disks are chilled, remove the first disk of dough from the fridge and place on your prepared rolling surface and sprinkle top of dough with tapioca flour. The key to successfully rolling out gluten-free pie dough is to go slow. When I say slow, I mean SLOW. And with a light touch. If your dough starts cracking, slow down and don’t press so hard with your rolling pin. With your rolling pin, carefully and patiently roll out the dough into a 12″ circle (it should be at least 3″ larger than the top of your pie pan). If the dough sticks to the rolling pin, add more tapioca flour.
NOTE: the dough should be cool but not too cold. It should roll fairly easily and should not break while you’re rolling it. If it does break a bit, don’t worry–breaks are easily fixed by smoothing the dough over the breaks. If it seems too cold and you’re really having to work hard to roll it and it’s breaking a lot, step back and let it warm up a little bit before you continue. Alternately, if the dough is floppy and seems to be “sweating,” it is too warm and should be refrigerated for a while longer
In the next step, you are going to roll the dough around the rolling pin in order to transport it to the pie pan. In order to do this, sprinkle tapioca flour over the entire surface of the pie crust dough. Now, put the rolling pin on top of one side of the dough. Wrap the dough around the roller until you’ve gotten all of the dough onto the pin. The dough should roll easily around the pin without any breaking.
Your baking time and temperature will depend on your filling. I usually bake apple pies for 10 minutes at 450 degrees and then lower the temperature to 350 and bake for another 35-45 minutes.
http://www.artofglutenfreebaking.com/gluten-free-recipes/
Cook's Illustrated Blueberry Pie - unusual technique and ingredients
The technique is unusual, so be sure and read through before starting.
Jul/Aug 2008
Blueberry Pie
Makes one 9-inch pie.
Why this recipe works:
When perfecting our blueberry pie recipe, we found that adding a peeled, grated Granny Smith apple, rich in pectin, helped thicken the berries and enhance their flavor.
This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 4, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.
A 2-crust pie crust dough
Blueberry Filling:
6 cups fresh blueberries (about 30 ounces) (see NOTES below)
1 Granny Smith apple , peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup sugar (5 1/4 ounces)
2 tablespoons quick-cooking tapioca , ground (see NOTES below) (note: I used tapioca flour. cheezz)
pinch table salt
2 tablespoons unsalted butter, cut into 1/4-inch pieces
Instructions
1. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
2. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
3. Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
3. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
4. Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.
NOTES: This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 1, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons.
The technique is unusual, so be sure and read through before starting.
Jul/Aug 2008
Blueberry Pie
Makes one 9-inch pie.
Why this recipe works:
When perfecting our blueberry pie recipe, we found that adding a peeled, grated Granny Smith apple, rich in pectin, helped thicken the berries and enhance their flavor.
This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 4, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.
A 2-crust pie crust dough
Blueberry Filling:
6 cups fresh blueberries (about 30 ounces) (see NOTES below)
1 Granny Smith apple , peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup sugar (5 1/4 ounces)
2 tablespoons quick-cooking tapioca , ground (see NOTES below) (note: I used tapioca flour. cheezz)
pinch table salt
2 tablespoons unsalted butter, cut into 1/4-inch pieces
Instructions
1. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
2. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
3. Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
3. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
4. Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.
NOTES: This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 1, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons.
Crumble Topping
This is from Cook's Illustrated's Best Peach Crumble, Jul/Aug 2006 issue. I have made this a LOT, but use blueberries instead of the peaches. This topping is great for any kind of crumble and stays crunchy for days:
Topping
1 cup unbleached all-purpose flour (5 ounces) (note: I used my gluten-free flour mix from Art of Gluten-Free Baking. cheezz)
1/4 cup granulated sugar (1 3/4 ounces)
1/4 cup packed brown sugar (light or dark), 1 3/4 ounces
1/8 teaspoon table salt
2 teaspoons vanilla extract
6 tablespoons unsalted butter, cut into 6 pieces and very soft
1/2 cup sliced almonds
Instructions
Adjust oven racks to lower and middle positions; heat oven to 350 degrees.
FOR THE TOPPING: combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining nuts over mixture and combine with two quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2-inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes. (I do it for 15 min. or it gets too brown on the second baking. cheezz)
(NOTE: if I am putting this crumble on the blueberry PIE, then I wait until the pie has baked 25 min, then top with the crumble...otherwise it will overbake/overbrown. cheezz)
TO ASSEMBLE AND BAKE: Grasping edges of parchment paper, slide topping over (peaches/blueberries/pie filling) and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Bake until well browned and fruit is bubbling around edges, 25 to 35 minutes. Cool on wire rack until warm, at least 15 minutes; serve.
This is from Cook's Illustrated's Best Peach Crumble, Jul/Aug 2006 issue. I have made this a LOT, but use blueberries instead of the peaches. This topping is great for any kind of crumble and stays crunchy for days:
Topping
1 cup unbleached all-purpose flour (5 ounces) (note: I used my gluten-free flour mix from Art of Gluten-Free Baking. cheezz)
1/4 cup granulated sugar (1 3/4 ounces)
1/4 cup packed brown sugar (light or dark), 1 3/4 ounces
1/8 teaspoon table salt
2 teaspoons vanilla extract
6 tablespoons unsalted butter, cut into 6 pieces and very soft
1/2 cup sliced almonds
Instructions
Adjust oven racks to lower and middle positions; heat oven to 350 degrees.
FOR THE TOPPING: combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining nuts over mixture and combine with two quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2-inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes. (I do it for 15 min. or it gets too brown on the second baking. cheezz)
(NOTE: if I am putting this crumble on the blueberry PIE, then I wait until the pie has baked 25 min, then top with the crumble...otherwise it will overbake/overbrown. cheezz)
TO ASSEMBLE AND BAKE: Grasping edges of parchment paper, slide topping over (peaches/blueberries/pie filling) and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Bake until well browned and fruit is bubbling around edges, 25 to 35 minutes. Cool on wire rack until warm, at least 15 minutes; serve.
melissa-dallas
Well-known member
This post shows to be "(NT)" when there IS text. Wonder why?
