Just in time for all your fall baking! Did I hear Pumpkin Pie?

The pie crust your friends won’t stop bragging about!

For me a great pie starts with the crust & once I tried this Italian sweet shortcrust recipe I knew this would be the only pie crust recipe I would need. Every time I make a pie, tart or quiche with this crust my friends can’t stop taking about it, that is when you know your crust is perfect!

Gluten-free: This recipe translates to GF without modifications by using 1 to 1 GF flour but for the BEST result, taste & flaky crust I suggest Cup4Cup brand here simply because the higher protein from the milk powder in this GF blend. (D.Y.I. Cup4Cup flour recipe at end)

Pasta Frolla (Shortcust pastry)
375g (2½ cup) Flour "00"
175g (13 tbsp) Unsalted butter, chilled & cut into small cubes
150g (¾ cup) Granulated Sugar
½ lemon zested
Pinch of salt
1 egg
2 yolks
*Optional ½ tsp baking powder of you
want a puffy crust

For a simply delicious Chocolate Pie Crust
Substitute ¼ cup unsweetened cocoa powder for ¼ cup of the flour

Method
Beat eggs & set aside. In a mixing bowl whisk sugar & flour then add butter & mix with your hands, add eggs, lemon zest & salt & mix. Kneed for 5 minutes by hand until fully incorporated & soft. Wrap in plastic wrap & place in the fridge for 30 minutes or overnight. Use egg wash to seal edges & paint the top before baking

D.I.Y Cup4Cup Gluten-free all-purpose flour
(Great pastry flour)
4 cups/580 grams

180 grams superfine white rice flour
145 grams cornstarch
85 grams tapioca starch/flour
80 grams superfine brown rice flour
60 grams nonfat dry milk
20 grams potato starch
10 grams xanthan gum

Method
In a blender or food processor, grind the nonfat dry milk into a fine powder.
Place all ingredients in a large bowl, and whisk to combine


Check out my recipe I used Pasta Frolla in, Crostata di Ricotta e Visciole "Ricotta & Sour Cherry Pie" with a History!
   • Ricotta & Sour Cherry Pie “Crostata d...  

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