Yes. This turned out as well as it looks. As did this:
So we can declare the ATK gluten-free crust recipe a winner–it’s flaky, tasty, not gritty, and is everything that a normal crust should be. Except it isn’t a normal crust. Since starting on this journey, pie crust, like bread, has been one of the big stumbling blocks. Now it isn’t.
Like the bread, though, making this crust is different than “normal.” I mean, in addition to having two rice flours, potato and tapioca starch in it, it’s got sour cream and rice vinegar. But the very good news is that it’s easy–time consuming, but easy. It’s kind of a usual process through the start, cutting the butter into the flour, then adding the liquid just until it comes together, then wrapping it in plastic wrap and putting it in the fridge for at least an hour. But then you roll it out, not adding any more flour because that will make it grittier. Put it in the pie pan and crimp the edges, and then put it in the freezer for 15 minutes or so until it’s hard, because apparently if you bake it without freezing first, it will just sag into the pie pan as a lump of dough. So freeze. Then parbake–except more than usual. Then fill. Then bake.
But somehow this whole thing works. And there is much joy here. I can probably throw away the gritty thick crust I have in the freezer now.
So after a couple of recent disappointments, there is reason to be pleased.
See you tomorrow.