Flakey Pie Crust (Technique)

Flakey Pie Crust (Technique)

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  • Prep Time


  • Total Time


  • Servings



  • Gluten-free Pastry Ingredients:

  • ¼

    cup oat flour

  • ¼

    cup sorghum flour

  • ¼

    cup corn starch, preferably organic and non-GMO

  • ½

    cup sweet rice flour, plus more for dusting

  • 2

    tsp organic cane sugar

  • ½

    tsp xanthan gum

  • Pinch of sea salt

  • 6

    tbsp cold butter or coconut oil (it must be kept in the fridge until it is solid)

  • 4-5

    tablespoons ice water (literally a glass/bowl of water with ice in it)

  • One

    small egg, whisked OR a few tablespoons of rice milk, almond milk, or melted vegan butter for brushing the pastry with


Pastry: In a food processor, combine the oat flour, sorghum flour, corn starch, sweet rice flour, cane sugar, xanthan gum, and sea salt. Pulse to combine. You may need to stir it once with a spatula to ensure that the bottom bits around the rim get incorporated. Thinly slice, or coarsely grate, the butter onto the flour mixture and pulse about 10-15 times to bring the mixture into large crumbles. If you’re doing the vegan option, grate the coconut oil on top of the flour mixture before pulsing. It will blend more easily and not turn into large, solid chunks once the cold water is added. Drizzle in the ice water, one tablespoon at a time, while continuing to pulse. Check the dough after 3 tablespoons. You’re looking for it to be just moistened enough to hold together when you give it a squeeze. If more water is needed, add it in a half a tablespoon at a time. (I tested this recipe 4 times and used about 4 ½ tablespoons each time, but depending on climate, humidity, etc. your amount may differ.) When you’re done, the dough should have a lot of big crumbs in it. Handful by handful, put some dough onto the counter and fraisage it by rubbing it firmly against the counter with the underside of your palm. It should go from dryish crumbles to a creamier texture. Scrape this “worked” dough up using a dough scraper or, if you don’t have one, a thin spatula. Repeat this with the remaining dough until you have a pile of fraisaged dough. Place the dough onto plastic wrap, flatten it into a disc, and wrap it. Refrigerate about 30 minutes, if it’s the butter version and about 10-12 minutes, if it’s the vegan coconut oil version. You want the dough to be cold and pretty solid. Meanwhile, place an oven rack on the bottom rung of your oven and place a pizza stone on the rack. (If you don’t have a pizza stone, you can put your shaped galette, while still on the parchment paper, into a cast iron skillet or baking tray. Keep reading, you’ll see what I mean.) Preheat the oven to 425°F. Take the dough out of the fridge and let it come to room temperature for, depending on the temperature in your place, about 5-10 minutes for the butter version and about 15-20 minutes for the vegan coconut oil version. Put the dough disc onto a piece of parchment paper that has been dusted with sweet rice flour. Both doughs are much more delicate than traditional wheat-based pastry, but the vegan dough is particularly delicate. You’ll have to be patient. Gently roll out the whichever dough you’re working with. With the butter version, you’ll want to continue to dust your dough and rolling pin to prevent it from sticking. If it breaks up, just patch it back together with your fingers. With the vegan dough, the dough might crack and break apart. It’s ok, just roll it out the best of your ability and patch it up as needed. You will have to spend more time molding the vegan dough because of its delicate structure. When it’s ready, pour a most of the concord grape filling into the centre of the dough leaving a 1½-inch rim around the circumference. (You won’t need it all and leftovers are great in yogurt on topped onto oats.) If you’re using the butter version, you can divide the dough into 6 pieces and make individual galettes. The process is the same. It is much more cumbersome to do this with the vegan dough, but it is possible. Shape, pinch, and fold the dough together to form a border that just slightly overlaps the filling. Remember that neither of these doughs have the malleability of glutinous dough, so it’s difficult to fold or pinch it consistently, but the flavour and texture are outstanding. Brush off any excess flour around the rim with a pastry brush. Then brush with the egg wash, milk, or melted vegan butter. Place the pie along with the parchment paper directly onto the pre-heated pizza stone. If you’re using a skillet or baking tray, place the pie and parchment into one of those and place it in the oven on the bottom rack. Bake for 25-30 minutes, or until the pastry is golden brown. Remove from the oven and set aside to cool completely before digging in… if you can wait that long.


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