The inspiration for this crust comes from Flo Braker's recipe in Baking with Julia. The flours I have used are gluten free, so there is more included as they tend to soak up liquids. As with the original, the dough is sticky. Rolling it out on a chilled board between parchment is a no fool method for making this hearty, flaky dough easy to work with. Use it to make sweet and savory pies.
- 2 cups Almond Flour
- 1/2 cup Brown Rice Flour
- 1/2 cup Arrowroot Flour
- 1 tsp sugar
- 1/4 tsp sea salt
- 3 tbsp Earth Balance or butter, chopped in pieces
- 1/3 cup plain Yogurt or sour cream
- 2 tbsp chilled vodka (or ice water)
Stir yogurt and vodka together. In a large bowl combine the flours, sugar and salt. Toss in the butter, coating the pieces. Using a pastry blender, forks or your hands work the butter into the flour mixture. You want the size and texture to range from bread crumbs to peas. Slowly work the sour cream mixture into the dough.
Divide the dough in half , wrap in plastic and freeze for at least 2 hours before using. Use it to make sweet or savory pies. If you are looking for inspiration, Food 52 has some great tips for makeing finished galette's.
More recipes for this delicious book: