makes about 2 - 9’’ pie shells (about 1/8’’- thick)
1 lb Krumville’s gluten-free flaky pastry flour mix
1/2 tsp Sea Salt
1/4 Tsp Nutmeg (optional)
1 Tbsp + 1 Tsp Sugar
2 tsp Grated Pecorino Romano or Parmigiano Reggiano Cheese
1 Tbsp + 1 Tsp Apple Cider Vinegar
3 Large Eggs (50gr each)
340 gr Unsalted Cold Butter (Plugra or European style butter highly recommended)
Cold water as needed
1 egg white wash for par-baking the pie shell.
3 medium size bowls
rolling pastry pin
plastic sheets (included in your flour mix order)
9’’ pie pan
In a bowl, add all the dry ingredients: flour mix, sea salt, nutmeg, sugar, and pecorino or Parmigiano cheese. Whisk well and set aside.
Cut all the butter into cubes, about 1/2” in size. Place all the cubes in a bowl and keep them refrigerated while you prepare your liquid mix.
In the last bowl, add all your liquids: apple cider vinegar and eggs. Whisk well together and set aside at room temperature.
It is time to start mixing the dough. Add to the dry ingredients bowl all the cubed butter.
With your clean hands quickly flatten while dredging the butter naturally into the flour mix, this quick cube flattening process makes it easier for the butter to rolling out in the next step as it will be more pliable as it warms up in your hands.
Pour the mixture onto a clean flat surface (countertop). Using a rolling pin, flatten the chunks of butter into the flour. You may use a bench scraper to cut the pieces to a smaller size (about pea size).
Return this mixture to the bowl. Make a well in the center.
Lightly whisk the vinegar and eggs together, and then pour into the well. Mix the dough lightly by hand, add water as needed to achieve the right consistency. Chill dough in the fridge before rolling.
Pour the dredged flour/butter rough mix onto a clean working surface (countertop).
Keeping the mix in an organized pile (as much as you can), start rolling out the butter, with the help of the dough scraper re-gather this rough mix until all butter cubes and pieces look like flat ribbons roughly mixed in the flour. At this point (and that’s ok), this mix still has much visible flour and look very dry.
It is essential the butter in this step does not get too soft, you want to roll out with cold butter to the touch. If it feels warm, scrape everything back in the mix in a bowl and refrigerate for 10-15 minutes and continue.
Place the mix above back in a bowl and add your egg, vinegar mix. Wet your hands in cold water and roughly mix in the eggs as much as you can without warming up the butter too much. Again at this point, the dough looks dry; you’ll see flour and butter roughly mixed. The dough comes together as we roll out in the next step.
On the cleaned counter flatten out one sheet of plastic, place the dough in the middle and cover with the second plastic sheet. From now on, only handle the dough within the plastic.
Using your rolling pin (always between the plastic sheets), start rolling out and folding the dough.
If between folds you see the butter get too soft, refrigerate the dough for 10-15 minutes before repeating the next folding/rolling out step again.
Fold the rolled out dough in half (pealing off the top plastic sheet first) and repeat this rolling/folding process 3-4 times.
At this point, you should not see any more loose flour, but still, have visible marble looking veins of white butter.
Before molding the dough into the pie pan refrigerate it one more time, you can also do all the above the day before and have the dough ready to go on bake day.
Peel one side of the plastic off and place the rolled out dough side into your pie/tart preferred 9’’ pan. When you have flattened all the dough into the shell, remove the outer layer of plastic, and work on your edges, here you can be creative, remember gluten-free dough collapses fast, so whatever you do don’t make it too hight and pinch it to the side every inch or so. Also, be patient, if the dough gets warm, keep chilling it, butter is more pliable when cold.
Preheat the oven to 350 degrees, bake for 10-15 min. until a light golden color before adding any fillings or fruits.
Notes: If the crust puffs up in the oven you may use a fork to gently perforate the bottom if a few small holes.