Gluten Free Whole Grain Mediterranean Pie Crust Recipes

WHOLE WHEAT MEDITERRANEAN PIE CRUST

Steps:

• In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
• Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
• Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.

FLAKY GLUTEN-FREE PIE CRUST

Steps:

• In a large bowl, combine the rice, oat, and millet flours with the cornstarch, tapioca flour, ground chia seed, sugar, and salt. Scatter the butter pieces of the top, and work in with a pastry blender or your fingers until the mixture resembles gravel, with lots of butter chunks the size of large peas.
• Stir together 6 tablespoons of the ice water with the apple cider vinegar, and drizzle the mixture into the flour mixture 1 tablespoon at a time, tossing the dough with a rubber spatula to moisten evenly. Add just enough water for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl; you may need up to 8 tablespoons of water, total.
• Knead the dough in the bowl 10-20 times to bring it together.
• Dump the dough out onto the counter and fraisage by dragging portions of the dough across the counter with the heel of your hand (this makes for a flakier dough). Either way, gather the dough up into a ball (a metal bench scraper helps if using the fraisage method) wrap it loosely in plastic wrap, and flatten it into a disk. Chill the dough 30 minutes.
• On a lightly floured surface, roll the chilled dough out into a rough square that is about 1/4" thick. Fold it in thirds like you're folding a letter, then roll up from a skinny end into a loose spiral. Gently press to flatten it slightly, and chill for 30 minutes. Optionally, repeat this step once more.
• Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Roll out the dough into a 12" circle, dusting the dough lightly with oat flour flour as needed, rotating and flipping it to prevent it from sticking. Ease the dough into a 9" glass pie plate, fit it into the corners, and trim it to a 1" overhang. (Save the scraps to patch any tears in the dough post-parbaking.) Fold the overhang of the crust under, and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand. Prick the bottom of the crust all over with the tines of a fork. Chill the crust for 20 minutes, then freeze it for at least 20 minutes, until solid.
• Position a rack in the lower third of the oven and preheat to 400º. If you have a baking stone, put it on the rack. Place the frozen crust on a rimmed baking sheet. Line it with a piece of parchment paper, and fill to the top with pie weights, dry beans, or clean pennies, pressing the weights into the sides and corners of the crust. Bake the crust for 15-30 minutes (shorter for a metal pan, longer for a glass pan), until the dough will hold its shape when you lift off the parchment. Carefully remove the weights and parchment and bake until the bottom is dry and lightly golden, about 8-12 minutes longer (for a parbaked crust) or until deeply golden, 15-20 minutes (for a fully baked crust). Use the saved scraps of dough to patch any holes, cracks, or tears in the dough, baking for a few more minutes post-patching.

GLUTEN-FREE WHOLE GRAIN MEDITERRANEAN PIE CRUST

Steps:

• Sift together the grain flour and starch. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, add the salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the grain flour and starch, combine the water and vinegar or lemon juice and add it with the machine running. The dough should come together in a ball. In most cases you won't need as much water as is required for wheat flour dough, because the grain flours don't absorb as much, but each combination behaves a little differently. Divide into 2 equal pieces, shape into a flat circle and wrap tightly with plastic. The dough may be sticky, so flour your hands and work surface. Let rest for 1 hour.
• To line tart pans place the dough in the center of the pan and, pressing from the heel of your hand, press the dough out to the edges of the pan, then up the sides. It should be soft and easy to manipulate. Pinch an attractive lip around the edge of the pan and refrigerate uncovered until ready to use.