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Gluten free pie-crust with apricot jam and oil dough

>> 11 settembre 2012

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Hi gluten free friends,

this is a typical Italian simple pie, usually it is made with butter. Today I've used sunflour oil instead of butter.
Please note that the photos can be seen in the Italian recipe only, click on this LINK.


  • 300 grams gluten free flour mix for cakes Mix Pâtisserie "Mix C" (brand: Schär)
  • 100 grams sunflour oil
  • 90 grams white caster sugar (the original recipe foresaw 100 grams)
  • 1 egg + 1 egg yolk  
  • 1 teaspoon of baking powder [*]
  • 1 coffee-cup of cow milk
  • the tip of a teaspoon of xanthan gum [*]
  • 1 pinch of salt
  • grated zest of half a lemon
  • 400 grams apricot jam [*]
  • Ø24cm round springform baking tin pan 

[*] all these ingredients must be clearly labelled as "gluten free" and/or "gluten and wheat free" so that this recipe could be safe for coealiacs.


  1. In a large bowl combine flour and sugar, then, create a well in the center and put here all the other ingredients of the dough with the exception of milk and jam (of course).
  2. Start to mix them with the spatula until you obtain a classic "crumble".
  3. Then pour the mixture on the pastry board and mix it quickly with hands, adding a dash of milk a little at a time until you form a smooth dough-ball, fairly soft but not mushy (see the picture). The milk should be added when necessary in order to mix the ingredients better; just for information, at the end I used a little bit more than half a coffee-cup.
  4. Wrap the dough-ball with a plastic wrap and put it in the fridge for half an hour at least.
  5. Grease properly both the inner sides and the base of the baking tin with some sunflour oil (you can use a small pastry brush),if necessary, remove any excess of oil by means of some paper towel.
  6. Take a piece of dough from the dough-ball (keep the remaining dough in the fridge), put it between two sheets of baking paper and roll with a rolling pin. In order to obtain a good result: roll a little, rotate the sheets a quarter turn, roll a little more, rotate a quarter turn more etc. until the dough is approximately 7 millimetres thick. Roll until the diameter of the dough a little bit smaller than the base of the baking tin.
  7. Open the springform baking tin pan (detach the base from the ring).
  8. Overthrow the dough-disc into the base by helping with one of the baking paper sheet; this dough is less elastic than the one with butter, it may break a little, just try to repair the cracks.
  9. Mount the ring again.
  10. Take a piece of dough and create a small roll by rolling it under your fingers over the pastry board.
  11. Put this roll against the inner side of the baking tin, forming an edge of dough all around the base (approx height: 1.5 centimetres).
  12. Sprinkle the apricot jam on the base of the pie and spread evenly with a spoon or a spatula.
  13. Preheat the oven (180°C)
  14. Get some decorations (half moons, suns, stripes .... etc.) from the remaining dough and put them on the apricot jam.
  15. Bake at 180°C for 35 minutes (time may vary from oven to oven)
  16. Let cool completely before removing from the baking tin pan and cutting.
  17. It's a pie that crumbles a little but I hope that you could enjoy it for breakfast or a snack.
NOTE: if you do not use all the dough, you can roll with a rolling pin and obtain some cookies (remember to put the dough between two sheets of baking paper) or freeze the dough for any future use. 

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