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Flaky Pie Recipe

Confession time -- this recipe is a failed puff pastry attempt. It is super sturdy, super flaky, super delicious but the darn thing will not poof. (Not to worry, still working on it). This is my pastry I use if I want to make a galette at the holidays, pop-tarts, handheld savory fillings, pot pies, etc. It is a pain to make and tough to describe, hence all of the photos. It starts out a shaggy mess but becomes a really nice texture after a few turns and rests in the fridge.
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Prep Time 1 hour 30 minutes
Servings: 10 g
Course: Desserts, Pies & Cobblers
Calories: 332.5
Ingredients Method Nutrition Notes

Nutrition

Serving: 100gCalories: 332.5kcalProtein: 0.877gPhe: 45.4mgPKU Exchanges: 3.03exch

Ingredients
  

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  • 1/2 cup Flour, White, All-Purpose
  • 1/2 cup Tapioca Flour (tapioca starch)
  • 2 cups Wheat Starch
  • 1 1/2 teaspoons Xanthan Gum
  • 1 1/2 teaspoons Salt
  • 1 1/2 teaspoons Baking Powder
  • 2 tablespoons Sugar
  • 2 teaspoons Lemon Juice
  • 1 cup Water ice cold
BUTTER SQUARE
  • 18 tablespoons Butter (2 sticks + 2 T)
  • 2 tablespoons Wheat Starch
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  • 1/2 cup Wheat Starch for dusting

Method
 

  1. Pulse the four, tapioca , the 2 cups of wheat starch, xanthan gum, salt, baking powder and sugar in a food processor to combine. With the machine running, add the lemon juice and water. Process until the dough comes together and no starchy bits remain, about 30 seconds.
  2. Turn the dough onto a starched work surface and flatten into a 6 inch square. Wrap the dough tightly in plastic wrap and put in the fridge for at least an hour.
  3. For the butter square: Lay 6 tablespoons of butter in three rows side by side on parchment or wax paper. Sprinkle with the 2 tablespoons of wheat starch and place another sheet of parchment or wax paper on top. Gently pound the butter with a rolling pin until the butter is softened and the starch is fully incorporated. Then roll into a 7 inch square. Wrap the bitter square in plastic wrap and put in the fridge for at least an hour.
  4. Turn the dough onto a lightly starched counter and roll into a 14-inch square. Place the chilled butter square on a diagonal in the center of the dough. Fold in the corners of the dough over the butter square and pinch the dough seams to seal.
  5. Using a rolling pin, gently pound the dough, starting at the center and working your way outward until the square becomes larger and the buter begins to soften. Gently roll the dough into a 16-inch square, frequently re-starching and rotating the dough so it does not stick. Fold the dough into thirds to form a rectangle and then fold the rectangle into thirds to form a square. Wrap in plastic and put in fridge for two hours.
  6. Repeat step 5 twice and place the dough in the fridge for at least two hours before using.
  7. To make ahead: The dough can be wrapped tightly in plastic wrap and be stored in the fridge for up to 2 days or frozen for up to a month. Let the dough thaw completely in fridge (about 12 hours) before using.

Notes

Reader Q&A:
Q: What size crust does this make, and how many? Is this for a single crust pie or a double crust pie? Thanks. A: double crust

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