A different crust, just as tasty
Gluten-free pie dough can be a little less elastic than traditional dough with gluten. It is handled differently, but the result is just as delicious.
At first glance, making gluten-free pie crust can seem difficult. What could be better than a video to finally learn how to get it right!
That’s why I thought it would be a good time to film the making of this gluten-free pie crust from the beginning to the end, a unique product of Cuisine l’Angélique that I know you’ll love. Live from my kitchen, I have filmed the various steps that will successfully lead you through this essential basic recipe and finally demystify this unique product.
Two versions to enjoy: olive oil or clarified butter
In this video, I also demonstrate how to make two delicious pies full of exquisite berries. Made from gluten-free and organic all-purpose flour from Cuisine l’Angélique, one of these recipes uses olive oil, while the other blends olive oil and clarified butter, also known as ghee. Ghee is a butter from which casein has been removed by gently cooking it. Casein is a common allergen. Clarified butter can also be replaced with coconut oil in this recipe.
With this article that introduces you step-by-step to the making of gluten-free pie crust, I hope to answer your questions properly and I’m sure you’ll be able to do it masterfully!
Yummm! The whole house is going to smell divine!
Recipes :
Gluten-free pie crust with olive oil
Gluten-free pie crust with clarified butter and olive oil
Pie crust with coconut oil
Fruit pies
