Surprise, surprise, my obsession with putting yoghurt into everything I bake is continuing today, this time with a gluten free yoghurt pie crust recipe!
With the Twin Peaks season 3 coming to an end tonight (technically yesterday in the U.S.) combined with the weather taking a drastic autumn turn for the worst, what better than a cherry pie to celebrate (or mourn) the occasion?
A DAMN fine slice of cherry pie. 😀
As with all my other yoghurt dough experiments, this gluten free yoghurt pie crust turned out really good – as confirmed by my non-coeliac boyfriend. The texture is great; not too hard but not too fragile either and it surprisingly didn’t crack at all!
I based myself on a recipe from Alaska from Scratch –> here <– so I can’t take all the credits! I had to make a few adjustments to make it gluten free, but it’s more or less along the same lines. 🙂
Gluten free yoghurt pie crust | cherry pie recipe:
Difficulty level: medium
Preparation time: 20 mins + 30 mins (freezing time)
Cooking time: 40 mins
Temperatures: 220C/425F (for 10 mins) + 175C/345F (for 30 mins)
- 240g (1 + 1/4 cup) gluten free flour blend (I used Doves Farm self-raising)
- 1 tsp sugar
- 1/2 tsp salt
- 110g (1/2 cup) unsalted butter
- 75-85g (5-6 Tbsp) plain Greek style yoghurt
- 1 medium egg (50g) + 1 egg (to brush over the pie)
If using a plain flour blend (Doves Farm self-raising already contains these):
- 1.5 tsp xanthan gum
- 1.5 tsp baking powder
For the filling:
- Canned black cherry pie filling (I used Princes which is actually nice)
For the whipped cream:
- 150ml double cream
- 2 Tbsp icing sugar
- 1 tsp vanilla extract
How to make the dough:
- Sieve the flour into a mixing bowl and stir in the sugar and salt.
- Cut the butter into cubes – it should be cold, straight out of the fridge – and mix with the flour using your hands until you reach a crumbly texture.
- Add the yoghurt and egg and work the dough with your hands for a couple of minutes, until you can form a dough ball and everything is sticking together well. Note: Add the yoghurt slowly and stop when the consistency feels right (it should be sticky, but not to the point of being unmanageable).
- Separate the dough into two portions, one for the bottom (2/3 of the dough) and one for the top layer (1/3 of the dough). Place them in a ziplock bag or wrap in cling film and put in the freezer for at least 30 minutes. This helps make the dough much more manageable.
How to make the pie:
- On a lightly floured surface, carefully roll the bottom layer dough (leave the top layer in the freezer as you do this). Some tips: flatten the dough ball slightly with your hands first and sprinkle a bit of flour over the top as well. If using a wooden rolling pin, cover it in flour first. Last but not least, use the back of a large knife to smooth the edges and get rid of of cracks as you go along.
- Grease a pie tin with cooking spray or butter and add the bottom layer of dough. Don’t worry, if it breaks or cracks you can always smooth the dough with your fingers.
- Add the pie filling.
- Roll the top layer, using the same techniques as above, but this time cut it into strips and layer them over the pie.
- Tip: for a nice finish without cracks, work the top and bottom layers together with your fingers until completely smooth and use the back of a knife to smooth the outer layer of the pie (while also pressing with your fingers). This step may seem annoying, but there can’t be any cracks left if you want it to look perfect. 🙂
- Beat an egg and brush a small amount over the pie.
- Bake in a pre-heated oven for 40 mins: 10 mins (at 220C / 425F) and then 30 mins (at 175C / 345F).
- Take it out of the oven and let it cool down.