The Only Pie Crust You'll Ever Need

by Kelsi in


 

For most people, even seasoned bakers, making really great flaky pie crust feels intimidating. Over the years I’ve learned a lot from pie classes at The Pantry, I’ve used a pastry blender, the fraisage method, the food processor and I think without question, Stella Parks’s “No-Stress Super-Flaky Pie Crust” recipe and method is the most accessible and foolproof way to do it, even if you are a complete novice and have never attempted pie crust before.

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The recipe can be found in Stella’s fantastic book Bravetart as well as the Food 52 Genius Desserts book which I think hands down is one of the best books of the year.

Watch this great video on how to do it on Food 52 and find the recipe here

Now what if you wanted to make a gluten-free version that could stand up to the all-purpose flour one and no one could tell? Impossible you say? Not any longer. Enter Alanna Taylor-Tobin’s Alternative Baker which has actually been out for a couple of years but is completely new to me.

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There are so many talented people who are reimagining and redefining what it means to bake gluten-free. Many are trained pastry-chefs. Liz Prueitt of Tartine fame is one. Her book Tartine All Day is really great. And Aran Goyoaga (who’s second book comes out next fall where she’ll help us all make gluten-free sourdough bread that looks like this) has been a long-time inspiration with her blog and book Small Plates and Sweet Treats.

It is completely possible to bake pretty much every cookie and cake that you can imagine and that you wouldn’t tag with a “these taste gluten-free” label. Really stellar, flaky pie crust however, at least for me, has been a little more elusive, until last week…

I used the gluten-free all butter pie dough recipe from Alternative Baker which is also available on Alanna’s great blog The Bojon Gourmet. However instead of using the fraisage method she favors I simply used Stella Parks’s technique to make the flaky layers. I wrapped the dough and let it rest in the fridge for at least one hour and then proceeded.

And now I can’t stop. I made Pamela Salzman’s salted maple apple galette over the weekend…

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Next up is this savory potato radicchio galette I’ve had bookmarked for months…

Image via    New York Times

Image via New York Times

Go forth and get your pie on!