Professional Baker Teaches You How To Make GLUTEN FREE PIE CRUST!
Chef Anna Olson is here to show you how to bake the perfect flourless Pear & Cranberry Pie! Have you always wondered how to bake a pie that contained no flour? Well wonder no longer, because the recipe it below and we encourage you to try it out for yourself!
Make sure to let us know in the comments how your pie adventure went!
Ingredients
Crust
2 cup brown rice flour
½ cup tapioca starch
¼ cup sugar
½ tsp salt
1 cup chilled cream cheese
1 cup chilled unsalted butter
2 egg whites
Fruit Filling
3 cup peeled and sliced Bartlett or Anjou pears (about 4 medium pears)
2 cup fresh or frozen cranberries
1 ½ cup sugar
2 Tbsp tapioca starch
2 tsp finely grated orange zest
1 tsp vanilla extract
¼ tsp ground allspice
1 egg, whisked with 2 Tbsp of water, for brushing
Directions
1. For the crust, combine the rice flour, tapioca starch, sugar and salt. Cut the cream cheese into large pieces and the butter into pieces about half that size (so that they work into the dough evenly) and cut in until the dough is a rough, crumbly texture. In a small bowl, whisk the whites until frothy and then add to the dough, mixing until it comes together. Shape the dough into 2 discs, wrap and chill until firm, about an hour.
2. For the filling, toss the pears and cranberries with the sugar, tapioca starch, zest, vanilla and allspice.
3. Preheat the oven to 375 F. Pull the first disc of pastry from the fridge, unwrap it, sprinkle lightly with rice flour and place it between 2 sheets of parchment paper. Roll the dough into a circle bout 12 inches across. Remove the top layer of parchment paper and transfer the pastry to a 9-inch pie plate and peel away the remaining layer of parchment. Fill the pie with the fruit filling.
4. Roll the second disc of dough in the same manner and place it on top of the fruit filling. Trim and pinch the edges of the dough and use scissors or a paring knife the cut holes in the top to allow steam to escape. Brush the top of the pie with the egg wash and place the pie on a parchment or foil-lined baking tray. Bake the pie for about 50 minutes, until the crust is a rich brown and the filling is bubbling. Cool the pie completely to room temperature before slicing, or chill and serve cold.
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Our Favorite Pie Crust- Martha Stewart
Here’s a quick tip for this tried-and-true pie crust recipe: Always start with chilled dough and a well-floured work surface. Chilled dough doesn’t soften as quickly as warmer dough; flour absorbs any moisture and prevents sticking.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to make a coconut cream pie | Pie crust recipe | Coconut pie
So creamy, so delicious! for all coconut lovers this is a dream come true. It's so dreamy and easy to make. Learn to make it and never look back. This how to make a coconut cream pie recipe will instantly become a favorite. While you are at it learn how to make the perfect pie crust as well.
Pie crust tutorial:
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HOW TO MAKE A PERFECT TART CRUST FROM SCRATCH | WATCH THIS BEFORE YOU BAKE THEM
HOW TO MAKE A PERFECT TART CRUST FROM SCRATCH | WATCH THIS BEFORE YOU BAKE THEM // Step-by-step tutorial on how to make the perfect tart crust for your sweet pastries.
Have you ever had issues with the tart crust but haven’t figured out why??
You are not alone! Everybody faces these issues at some point. That is why I made this tutorial, explaining the most common problems most people face and giving my tips to solve them so that you can bake a perfect crust next time.
I’ll share the favorite sweet pastry crust recipe you can use for all kinds of pastries, including all the tips and tricks I know to make it look so clean and perfect, just like you see on social media ;)
Watch this before you bake them next time, and let me know how it turned out for you.
If you have any other questions, feel free to drop them in the comment section below!
????INGREDIENTS FOR THE TART CRUST:
• All-purpose flour: 350g (12.3 oz)
• Almond flour: 50g (1.8 oz)
• Powdered sugar: 150g (5.3 oz)
• Salt: a few pinch
• Unsalted butter: 180g (6.3 oz)
• Egg: 70g (2.5 oz)
BAKE AT 350F / 175 C for 10-20 mins, depending on the size, until they are golden brown.
(For commercial ovens, bake at about 325F / 162C)
???? Get the printable recipe from my blog!:
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[HOW TO MAKE PERFECT ITALIAN MERINGUE | 5 IMPORTANT TIPS!]
[LET’S MAKE APPLE TART! | WHAT I LOVE TO BAKE AT HOME]
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Easy Vegan Pie Crust
Making your own vegan pie crust is easier than you might think! Perfect for sweet vs savory pies, done using a food processor and made with coconut oil. Makes a flaky and tender pie crust that's pretty much fail-proof. Plus, no one will be able to tell it's vegan!
Find the full recipe here:
HOW TO MAKE LIBERIAN COCONUT PIE AND CRUST FROM SCRATCH
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