Gluten-Free Pie Day

3 hours, 4 doughs, 4 fillings, 400 pies

Lets talk pie. You know those pre-baked pies you buy from your local grocery store with a million and one ingredients that you can't pronounce on the back label. Those are ok, sure (even if I did just criticize them). But now, lets compare that to a fresh pie made from ingredients you find in your kitchen. I'm talking apple pie made from fresh granny smith apples that you, personally, peel, core, and slice. Doughs that are made by hand using a simple ratio of three ingredients: 3 parts flour, 2 parts butter, and one part water. Throw some sugar and salt in there and suddenly things get even better. 
Now, lets talk gluten-free, homemade pies. Again, not that over priced one bought off the shelf at Whole Foods made by that corporate brand everyone is talking about or even the boxed mix in the baking isle. I'm talking your own gluten free flour blends: oat flour, almond meal, tapioca starch etc. to make a pie that suitable for those with celiac or gluten sensitivities who long for fresh-out-of-the-oven Thanksgiving dessert pie. 

So, the goal of Gluten-Free Pie Day by Sans Gluten was to not only produce a large number of pies for a Thanksgiving pie bake sale, but to educate member through demos and hands on rolling, filling, and baking of gluten-free pies so that, as the holidays roll around, there is no one left staring cluelessly at a bowl of flour and a block of butter.

Want to know a secret? Don't waste time rolling your pie dough on a floured table just to have it sticking to both the table and the rolling pin. All you need to solve the problem are two sheets of plastic wrap. While the dough does still need to be lightly floured, rolling it out between two sheets of plastic not only prevents a sticky, doughy mess that we all fear every time we pick up a rolling pin, but it also prevents you from working a huge amount of unnecessary flour into the dough. (hence why when we roll, we "lightly" flour.  

Also, a benefit to rolling gluten free pie dough: it never gets too tough to roll! (this is revolutionary)

Three steps to Basic Pie Dough:
1. Cut cubed, cold butter the dry ingredients either using your fingers (rubbing method) or straight on a table with a bench scraper into pea size pieces. (The table method prevents you from melting the butter with warm fingers). 
2. Add water, a little at a time, to the mixture and knead together until a dough is formed. 
3. Press the dough into a disc, wrap in plastic, and refrigerate until firm.  

Sadly, I do not have any formulas on hand to share, however, if I get a hold of them, I will update this post. 

Happy Thanksgiving Pie-Making/Eating!

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© A Little Baker
Maira Gall