Pie Crust: half clarified butter, half oilRecette sans gluten, sans produits laitiers (sans caséine),
et hypotoxique.

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YIELD : 6 to 8 crusts 23 cm (9 inches)


INGREDIENTS

  • 770 g (5 1/2 cups) all-purpose flour "La Merveilleuse"
  • 30 ml (2 tbsp) flaxseed
  • 1 ml (1/4 teaspoon) sea salt
  • 220 g (1 cup) clarified butter (or ghee)
  • 100 g (1/2 cup) olive oil
  • 300 g (1 1/4 cups) cold water
  • 1 medium egg (45 g)

PREPARATION

  1. Finely grind the flaxseed in a coffee grinder. In a large bowl, combine flour, ground flax and salt.
  2. Add the clarified butter in pieces and mix completely with your hands or a pastry cutter (I prefer using my hands). In another bowl, beat together the oil, water and egg. You can use a fork, a whisk or a stand mixer. What matters most in making pie dough containing oil, is that the water and oil are very well emulsified.
  3. Make a well in the centre of the flour, pour in the liquid mixture and mix well with a wooden spoon.
  4. Cover the dough and refrigerate for a minimum of three to four hours (ideally overnight).

Gluten-free Pie Crust: half clarified butter, half oil recipe

TIP

Instructions for rolling dough

  1. Divide the dough and flour the balls before flattening them, so that they are not sticky.
  2. Gently roll out each ball on a floured surface on one side only, without turning the dough over.
  3. If you need to move it, do so gently, lifting it gently and flouring the surface and rolling pin again. Always make sure the dough doesn't stick.
  4. Fold the dough in half, gently place it on the pie plate and then unfold it.
  5. Bake at 350°F on the bottom rack, until golden.

YOU CAN FREEZE UNCOOKED CRUSTS BY SEPARATING THEM WITH WAX PAPER.