April 07, 2013

DK Gluten Free Cookbook Pie Crust Review



This just happens to be one of my favourite cook books. Over the weekend I attempted to make a shortcrust pastry (page 44-45) for lemon meringue pie. 

I have to tell you that I am TERRIBLE at making pie crust. The pre packaged mixes at the supermarket have even seen me fail epicly. Normally I get results that are so bad, they are actually kind of comical. That being said, this was a challenge I was not holding out high hope for.

Guess what?

The shortcrust pastry ended up being super easy to make AND it tasted great too! 








The recipe makes a crust that is flaky but doesn't fall apart. You really get a subtle hint a buttery flavour when biting into this crust. I love that it holds up when I cut into my lemon meringue pie. No exploding crumbly mess of a crust here.

As you can see, I made two different size pies. One in miniature pie tins, which are a good size to share with someone. The other was in silicon muffin cups. The muffin cup pies were great as an single portioned lemon meringue pie. They were far from delicate and held up while eating without utensils. Pretty swanky if you ask me. ;)


I should note that I used Better Batter all purpose Gluten Free flour. As per Better Batter instructions, I omitted the use of Xanthan gum that was required in the recipe.

This is a flour that is quite hard for me to find locally (I found it at Winners which seem to only randomly carry things) so we shall see if this recipe is just as awesome with other all purpose Gluten Free flour mixes.







2 comments

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